Any bacon lovers out there? I know you’re there 😉
We all love it, smoky, crispy and somewhere between sweet and salty, when it melts in the mouth. I feel like bacon is always a star, anywhere you add it 🙂 Remember to find a good quality one. I’ve noticed that the cheaper one from the supermarket, is much more salty and watery. The same with minced pork – the ones you buy in plastic packaging, has a lot of added water. So if you have this option, check your local butcher, or ask in the supermarket if they have freshly minced pork.
So we have delicious pork meatballs, served with fresh spinach salad, and colorful veggies. If you want to make your meatballs even more yummy, you can add some chopped cheddar cheese inside. I’ve added some mozzarella to my salad. We try to start incorporating some cheese to our diet. I really like the taste and consistency of mozzarella, my partner said that after six months it tastes like boiled egg white. Isn’t it funny how you taste changes when you stop eating certain foods for some time?
OK, stop stop talking let’s dive into the recipe.
keto bacon wrapped meatballs
INGREDIENTS for about 8 meatballs
- 500 g minced pork
- 8 slices of smoked bacon
- 1 egg
- 1/2 – 1 tbsp coconut flour
- good pinch of salt
- pinch of coarse pepper
- 1/2 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1/2 tsp garlic granules
- optionally: finely chopped cheddar cheese
Mix all the ingredients together, but be careful with coconut flour. Coconut flour absorbs the moisture very easily, so if you add too much meatballs will be dry and hard. Optionally you can add some finely chopped cheddar cheese to make them even more delicious.
Roll 8 balls in your hands, I’ve gave them more an egg shape. Wrap each one with bacon and place on a baking tray. Bake for about 30-40 minutes in 200°C (180°C with the fan) or until bacon will get desired golden brown color.
Waiting for the meatballs to bake lets make a salad.
- few handfuls of organic spinach
- cherry tomatoes
- fresh cucumber
- 3 hard boiled eggs
- half of avocado
- some mozzarella cheese
- 2 tbsp mayonnaise
- about 5 tbsp extra virgin olive oil
- pinch of coarse pepper
- 1/2 tsp dried dill
- pinch of garlic granules
- 1/2 tsp your favorite mustard
- some nigella seed to sprinkle on top
Lets start with dressing – mix mayo, mustard and olive oil with all the spices. To make it easier, you can put them all in a small jar, and shake it for a moment. Try how it tastes, add some more mustard, if you like it more spicy. Wash all the veggies, give a good rinse to spinach. Cut mozzarella in small cubes, eggs in halfs and slice cucumber and avocado (I always do it just before serving, so it won’t get dark). Place nice amount of spinach on plates, arrange the rest of the veggies, pour the dressing on top and sprinkle with nigella seeds. Salad is ready to serve.