This Little Piggy Meatballs

Rebecca Reece


My husband loved these meatballs because the bacon and pork combination was different from what I usually make. I made them for our Christmas Eve appetizer buffet.

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Makes 20 to 24 meatballs
15 Min
20 Min


10 slice
hickory smoked bacon-cut each in half crosswise
10 oz
lean ground pork
1/3 c
finely chopped yellow onion
1/4 c
pineapple juice
1/4 c
finely chopped cilantro
1/2 tsp
kosher salt
1/2 tsp
ground black pepper
3/4 tsp
smoked sweet paprika
1/4 tsp
cayenne pepper
1 tsp
garlic powder


1Heat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with non-stick pan spray.
2Fry bacon(half of the bacon at a time)on medium heat in a 12-inch non-stick skillet until medium doneness (some browning but not crisp). Remove bacon from skillet with tongs and place on paper towels, cool and chop into small pieces.
3In a medium mixing bowl combine bacon, ground pork, onion, pineapple juice, cilantro, salt, black pepper, paprika, cayenne pepper and garlic powder until well blended. Shape into 1-inch balls (mixture maybe a little wet and balls not perfect) and place in prepared baking dish. Makes 20 to 24 balls.
4Bake meatballs for 15 to 18 minutes or until internal temperature of 145 to 150 degrees F.
5Serve meatballs with your favorite dipping sauce or in a small slow cooker with your favorite sauce.

About This Little Piggy Meatballs

Course/Dish: Meat Appetizers
Main Ingredient: Pork
Regional Style: American