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Bacon Mushroom Meatballs

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Servings: 4 Prep: 45 min Cook: 45 min Dairy Free GAPS Gluten Free Low Carb Paleo Oven Added 5 months ago

Missing nutrition data for: Bacon, Fire Roasted Diced Tomatoes, Fresh Basil, Fresh Oregano, Parchment Paper

Ingredients

3 slices bacon ⚠

21 ounces fire-roasted diced tomatoes

6 ounces mushrooms

1 small onion

2 eggs

1 pound ground beef

1 pound ground pork

¾ teaspoon fresh basil ⚠

¾ teaspoon fresh oregano ⚠

¾ teaspoon fresh thyme

1 ½ teaspoons sea salt, plus more to taste

¼ teaspoon ground black pepper

parchment paper ⚠

Instructions

1. Cook bacon in a large skillet over medium heat until crisp; remove to paper towel-lined plate to drain.

2. Crumble bacon, and strain fat into a mason jar to use for cooking later.

3. Pour fire-roasted tomatoes into the pan using the liquid from the tomatoes to de-glaze, gently scraping any browned bits off the bottom using a wooden spatula.

4. Turn to low and allow to simmer covered while you prepare the meatballs.

5. Preheat oven to 400F.

6. Chop mushrooms finely. Peel and chop onion.

7. In a large bowl, lightly beat the eggs. Add in bacon, ground meat, mushrooms, onion, spices, salt, and pepper.

8. Shape mixture into ping pong ball sized meatballs.

9. Line a lipped baking sheet with parchment paper and arrange meatballs so they are not touching. Bake for 15 minutes.

10. Transfer meatballs to sauce; cover and simmer for 15 minutes.

11. Serve hot.