Bacon and Pork Meatballs with Chili Remoulade

• Meat

  • 1/2 lb Bacon
  • 1 lb Ground pork

• Produce

  • 3 cloves Garlic, fine
  • 1/4 cup Scallions

• Condiments

  • 1/4 cup Chili sauce, sweet
  • 1 tsp Dijon mustard
  • 1/2 cup Mayonnaise
  • 1 tbsp Sriracha
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 3 grinds Black pepper
  • 1 tsp Salt

• Bread & Baked Goods

  • 1/4 cup Breadcrumbs, plain

Found on mantitlement.com

Ingredients

• 1 lb. ground pork
• ½ lb. bacon, cut into a small dice
• 3 cloves of garlic, chopped fine
• 1 teaspoon dijon mustard
• 1 tablespoon worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup plain breadcrumbs
• ½ cup mayonnaise
• ¼ cup sweet chili sauce (you can substitute ketchup if you need to)
• 1 tablespoon sriracha
• a few grinds of black pepper
• ¼ cup chopped scallions

Directions

• Mix all the ingredients for the meatballs together in a large bowl.
• Using a 1½ tablespoon scoop, portion out the meatballs and place on a baking sheet sprayed with cooking spray.
• Heat a large skillet with the canola oil and cook the meatballs over medium heat, turning to crisp on all sides for a total cooking time of 10-12 minutes. Cut a meatball open to test, making sure the center is no longer pink.
• Remove the meatballs to a paper towel lined plate while you mix together the sauce.
• Serve the meatballs with the sauce on the side for dipping and garnish with chopped scallions.