Ingredients:

  • 1 pound Ground Beef (80/20 blend)
  • 4 slices Streaky Bacon, cooked crispy and crumbled
  • 4 ounces Sharp Cheddar Cheese, grated finely
  • 1 Large Egg, lightly beaten
  • ¼ cup Low-Carb Binder (e.g., crushed Pork Rinds or Almond Flour)
  • 1 teaspoon Worcestershire Sauce
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Smoked Paprika
  • ¾ teaspoon Salt (Kosher or Sea)
  • ½ teaspoon Black Pepper
  • 1 tablespoon Neutral Oil (e.g., Avocado or Grapeseed), for oiling grates
  • 4 slices Sharp Cheddar Cheese (optional, for topping)

Instructions:

  1. Cook the Bacon: Dice the 4 slices of bacon and cook them in a frying pan until fully crispy. Remove with a slotted spoon to drain grease. Once cool, crumble the bacon finely.
  2. Combine Wet and Dry Ingredients: In a large bowl, lightly whisk the egg and Worcestershire sauce. Add the pork rind crumbs (or almond flour), garlic powder, onion powder, paprika, salt, and pepper. Stir briefly.
  3. Form the Mixture: Add the ground beef, grated cheddar cheese, and crumbled crispy bacon to the bowl. Using clean hands, gently mix the ingredients just until combined. Do not overmix.
  4. Shape and Chill: Roll the mixture into 12 equal-sized meatballs (about 1.5–2 inches in diameter). Place them on a parchment-lined baking sheet. Chill the meatballs in the refrigerator for a minimum of 30 minutes; this step is crucial for grill stability.
  5. Preheat and Oil: Set up your grill for medium-high heat (about 375°F / 190°C), using a two-zone fire if possible. Thoroughly oil the hot grill grates using a paper towel dipped in neutral oil to prevent sticking.
  6. Sear and Finish Cooking: Place the chilled meatballs over direct (medium-high) heat. Sear for 2–3 minutes per side until char marks develop. Move the seared meatballs to the indirect (cooler) side of the grill and continue cooking for 8–10 minutes, with the lid closed.
  7. Add Cheese and Rest: In the last 2 minutes of cooking, place a quarter slice of cheddar on top of each meatball and close the lid to melt the cheese. Use a meat thermometer to ensure the internal temperature reaches 160°F–165°F (71°C–74°C). Transfer the meatballs to a plate and let them rest for 5 minutes before serving.