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Chop the bacon and blend the pork rinds in a food processor. Add all the ingredients to a large bowl. Season to taste. Mix well. It's best to knead everything together with your hands. Divide the meat mix into portions and roll into balls. I like to use a tablespoon measure for this. Each raw meatball then weighs about 17g. Spread the meatballs on a baking tray lined with parchment paper. Bake for about 8 minutes or until done. The cooking time will vary depending on the size of your meatballs. Flip the meatballs and broil until nicely browned on the previously bottom side, too. Enjoy topped with a side of vegetables and a topping of your favorite sauce. For example, tomato sauce, pesto alla genovese or Alfredo sauce work great. It's also a perfect topping for a bowl of pasta or salad. Or add a toothpick to each meatball and bring it to your next buffet as cold finger food. # Meal Prep Tip You can store the meatballs in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Enjoy at room temperature or reheat in the microwave, in the oven or on the stovetop.
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