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Double Squealing Pigskin Meatballs

Isn’t it about time you throw something new on your tailgate table that will have your party-goers calling YOU the winner? This double pork pot ‘o goodness will do just that! Ground pork meatballs with some bacon thrown in will kickoff your football season… but be sure to take along some pork skins too, for dip’n in this amazing sauce you’ll have left… we don’t ever want to waste anything THAT good, now do we?

MEATBALLS:
2          pounds           ground pork
8          slices              bacon, cooked halfway (floppy), reserve drippings
1          large              onion
1          large              Granny Smith apples (do not peel)
2          cups                herbed seasoned stuffing mix
2                                  eggs
2          tablespoons  fresh rosemary
1          teaspoon       apple pie spice

SAUCE: (mix all together)
1          16 ounce jar            George’s Original (or Hot) Sauce
1          16 ounce jar apple butter
1          teaspoon       cinnamon

(Fresh) Pork Skins!

 

Put the ground pork into a large mixing bowl. Throw all remaining meatball ingredients into food processor and pulse until everything is finely chopped and well blended. Pour over ground pork and gently fold together until all incorporated. (Be careful not to over-mix or your meat will get “tough.”) Refrigerate several hours or overnight to let the flavors marry and mixture to firm up a bit.

 

Once chilled, make meatballs, about 1” in diameter. Heat bacon drippings on medium heat. Brown meatballs on all sides to get a nice “crust.” Remove into preheated crock pot.

 

Pour sauce mixture over meatballs in crockpot. Exact times will vary depending on your crock and whether you need to cook on HIGH or LOW!   Ladle out some of that rich sauce into small bowl for dip’n the pork skins. TOUCHDOWN!!!

Meatballs can be made ahead and frozen to throw into crock pot with sauce for game day.

Makes about 4 dozen meatballs.

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