These meatballs combine bacon, ground pork, and ground beef into a mixture that’s richer and more satisfying than a single-meat version. Ground flaxseed replaces breadcrumbs, so each serving delivers 29 g of protein with only 10 g of carbs. They work on pasta, zucchini noodles, or straight out of the pan with sauce — no fuss required.
Ingredient notes
- Ghee: If you don’t have ghee, use clarified butter or a neutral high-smoke-point oil like avocado oil. Regular butter will burn at the heat needed to sear the meatballs properly.
- Ground flaxseed: Whole flaxseeds won’t work here — they need to be ground to act as a binder. Pre-ground flaxseed meal from the store is fine; just check the bag hasn’t gone rancid (it should smell nutty, not fishy).
- Bacon: Rindless bacon is specified because the rind won’t mince properly and leaves tough bits in the mix. If your bacon has a rind, trim it before chopping.
- Neapolitan or Paleo tomato sauce: Any good jarred tomato-based pasta sauce works. A chili sauce adds heat if that’s your preference — skip the garnish on top, not worth the extra dish.
Why this recipe works
Two things matter most here. First, cooking the bacon separately before mixing it in means you’re starting with rendered, lightly browned meat rather than raw fat — that fat distributes through the mixture and keeps the meatballs moist during the longer pan-fry. Second, searing in batches over medium-high heat before dropping the temperature is what gives you a browned crust without a raw center. Crowding the pan drops the surface temperature and steams the meatballs instead of searing them, so patience with batching is the difference between a grey exterior and a properly caramelized one. Because this is a pork-containing mixture, internal temperature matters: cook to 160°F (71°C) all the way through — no pink center.
If something goes sideways
- Meatballs falling apart in the pan: The mixture probably needs more binding. Make sure the eggs are fully incorporated and the flaxseed meal has had a minute or two to absorb moisture before you roll. Chilling the rolled balls in the fridge for 15–20 minutes before frying also helps them hold their shape.
- Meatballs sticking to the pan: Don’t move them too early. Let them release naturally — if they’re sticking, they’re not ready to turn yet. A non-stick pan is specified for a reason; a stainless pan requires more ghee and more patience.
- Mixture feels too wet to roll: Flaxseed meal absorbs liquid over time. Let the mixed bowl sit for 5 minutes before rolling. If it’s still too loose, add another tablespoon of ground flaxseed.
- Meatballs browned outside but raw inside: This happens when the heat stays too high throughout. After the initial sear, the recipe calls for dropping to lower heat — follow that step. If you’re unsure, cut one open from the first batch to check before finishing the rest.
- Bland flavor after cooking: Taste the raw mixture before rolling — yes, raw pork and beef aren’t safe to eat, but you can fry a small test patty in the pan first to check seasoning and adjust salt or spices before committing to rolling all the meatballs.
Leftovers and meal prep
Cooked meatballs keep in an airtight container in the fridge for up to 4 days. Store them in the sauce if possible — it keeps them from drying out on reheating. To reheat, warm gently in a covered saucepan over low heat for 8–10 minutes, or microwave in 60-second bursts until the center hits 165°F (74°C). For freezing, cool completely first, then freeze in the sauce in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating. The mixture itself can also be made a day ahead and kept covered in the fridge — roll and cook the next day.
Delicious Posh Piggy Meatballs
Ingredients
¼ pound bacon - rindless bacon, minced or very finely chopped
2 tablespoon ghee
1 medium yellow onion - finely chopped
3 cloves garlic - crushed
1 pound ground pork (minced pork) - organic grass-fed
1 pound ground beef (minced beef) - organic grass-fed
2 medium eggs - lightly beaten- ½ cup flaxseeds - ground
2 teaspoons dried parsley
2 teaspoons cumin - ground
2 teaspoons oregano - ground
2 teaspoons paprika - mild
1 teaspoon chili flakes (chilli flakes in British English)
½ teaspoon Sea salt
½ teaspoon ground black pepper
1 jar Neapolitan Sauce or Pasta sauce Southern Hemisphere (Tomato Sauce in North America) - paleo tomato sauce or chilli sauce, to serve
Instructions
- In a non-stick frying pan over medium heat, add 1 teaspoon of ghee and warm for 1 minute. Add bacon and cook until lightly browned.
- Remove bacon and place in a large bowl.
- Over low heat, add 2 teaspoons of ghee and heat for 1 minute. Add onion and cook, frequently stirring until soft and translucent. Add garlic and constantly stir for a further 1-2 minutes. Allow to cool.
- Place the onion mixture and the rest of the ingredients in the bowl with the bacon. Mix thoroughly with your hands—roll the mixture into bite-sized balls.
- Over medium-high heat, add remaining ghee (1 tablespoon) to the pan and warm for 1 minute. Fry the meatballs in batches until nicely caramelized. Then, turn down the heat and fry more gently until cooked through (approximately 10 minutes in total/per batch).
- Serve with a Paleo tomato or chilli sauce.
Nutrition
Common questions
Can I use all pork or all beef instead of the three-meat mix?
Yes, but the result will be less complex in flavor. All beef tends to produce a firmer, drier meatball; all pork is juicier but milder. The bacon is the hardest to skip — it adds salt and fat that the other meats don’t fully replace on their own.
How do I know when the meatballs are fully cooked through?
The safest check is a meat thermometer — the center should reach 160°F (71°C) for this pork and beef mixture. If you don’t have a thermometer, cut one open from each batch: the interior should be completely grey with no pink remaining.
Can I bake these instead of pan-frying?
You can bake them at 400°F (200°C) for about 20–25 minutes on a lined baking sheet. You won’t get the same browned crust from the pan, but they’ll cook through evenly and it’s easier to do a large batch all at once.
Is there a substitute for flaxseed meal if I can’t find it?
Almond flour works as a 1:1 swap and keeps the recipe gluten-free. Regular breadcrumbs also bind well if you’re not following a low-carb or Paleo approach — use the same quantity.
What sides make this a complete meal without much extra effort?
A bag of pre-washed salad greens and the jarred sauce you’re already using is genuinely enough — the meatballs carry the protein and fat. If you want something more substantial, roasted vegetables or a pot of pasta cook largely unattended while the meatballs are in the pan.
What to cook next
- Cumberland Sausage Mince Pie
- Savory Pork Noodle Stir-Fry
- Olive Beef Polpette Perfection
- Sweet Savory Scotch Eggs
