How to Make Blt Meatballs

Ingredients

• 7 lb (454 g) ground beef, room temperature
• ¼ tsp dried thyme
• ¼ tsp dried herbs de Provence
• ½ tsp unrefined sea salt
• ½ tsp freshly ground black pepper
• 1 tbsp (74 g) butter, ghee or saved bacon fat
• 10 lactofermented dill pickle slices
• 10 thin slices pancetta
• 10 cherry tomatoes

1. Preheat the oven to 400°F (204°C).
2. In a large bowl, place the ground beef, thyme, herbs de Provence, salt and pepper and mix well with your hands. Divide in half and form five meatballs from each half.
3. In a 12 inch (30 cm) skillet, melt the butter over high heat until almost browned, about 1 minute. Add the meatballs and sauté until brown on one side, about 2 minutes. Turn the meatballs and sauté another 2 minutes. Remove from the heat and set aside to cool for about 10 minutes.
4. When cool enough to handle, place a dill pickle slice on each meatball, then wrap in a slice of pancetta. Place the wrapped meatballs on a cookie sheet, together with the cherry tomatoes and bake for about 15 minutes.
5. Remove from the oven, and place a cherry tomato over each meatball before serving. You can use a toothpick to hold it in place.