5 strips Open Nature Applewood Smoked Bacon, diced (about ½ cup)
1 shallot, minced
2 garlic cloves, minced
10 Open Nature Cracked Black Pepper Water Crackers
¼ cup parmesan cheese, finely grated
3 Tbsp. ketchup
1 tsp. salt
¼ tsp. pepper
1 Tbsp. parsley (or about ½ Tbsp. dried)
1 Open Nature Cage Free Egg
1 pound Open Nature 85% Grass Fed Beef
YIELD about 30 1-inch meatballs
Heat a skillet to medium-high heat. Add the diced bacon and cook, stirring frequently until browned. Add in shallot and stir until translucent. Then add garlic, careful to not burn it. Take off heat and pour mixture onto a paper towel to drain.
Meanwhile, preheat oven to 400ºF. Place 10 Open Nature Cracked Black Pepper Water Crackers into a food processor and blend until it forms small crumbs.
In a mixing bowl, combine cracker crumbs, parmesan cheese, ketchup, salt, pepper, parsley and egg. Stir in the bacon mixture, then add in the beef and lightly mix together. Don't over mix!
Roll into one inch balls and place onto greased cookie sheet. Bake in preheated oven for 15-20 minutes, or until cooked through. Serve as is or with pasta and pasta sauce. Enjoy!