Best Bacon Meatballs

These grain and dairy-free meatballs are super quick to toss together and absolutely mouth-watering. They freeze or reheat wonderfully, so it's perfect for batch cooking.You can also make these smaller and serve them as appetizers.
Course Main Dish
Cook Time 35 minutes
Total Time 35 minutes
Servings 16 meatballs


  • 1 lb pastured pork
  • 1 lb pastured turkey or beef
  • 2 tbsp ground liver optional but a nice way to sneak in a bit of organ meat
  • 1/3 lb bacon or about 4 bacon slices ground or diced
  • 1 pastured egg
  • 3 cloves crushed garlic
  • 1 tbsp dried oregeno
  • 1/2 tsp ground pepper
  • 1/2 tsp salt can omit if bacon is on the salty side


  1. Preheat oven to 350°F.
  2. Mix oregano, pepper, salt and garlic with beaten egg.
  3. Add ground meat and bacon and mix gently until well combined.
  4. Form into 16 meatballs and place into a baking dish with at least one inch sides.
  5. Bake for 35 minutes or until tops are browned.

Recipe Notes

You can swap out and try different combinations of ground meat. Ground lamb and beef together are also delicious. I like to swap out the oregano with cumin for a different flavor profile depending on my mood and what's in stock on my shelves.

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