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Gloucester Pork and Bacon Meatballs with Spicy Sweet Dip

Gloucester Pork and Bacon Meatballs with Spicy Sweet Dip

To those who never have enough bacon in their lives, we salute you.
  • Prep Time 10 Minutes
  • Cook Time 15 Minutes


For the Meatballs:

  • 1 lb Gloucester Old Spot Ground Pork

  • 12 oz Gloucester Old Spot Bacon, uncooked, diced finely

  • 3 T  shallot, finely minced

  • 1 T Coarse ground Dijon mustard

  • ½ T Worcestershire Sauce

  • 1 T freshly ground Tan Hoi Peppercorns

  • 1/3 cup panko breadcrumbs

For Frying:

  • 1/3 cup vegetable oil


For the Dip:

  • 1 cup Mayonnaise

  • ½ cup Hot sauce, i.e. Sriracha, Cholula

  • ½ cup Orange Marmalade


    1. Place a sheet of parchment on a rimmed half sheet and spray lightly with cooking spray

    2. Put everything for the meatballs into a large bowl and mix until thoroughly combined.

    3. Roll your meatballs to about a 1.5” diameter and line up on your half sheet.

    4. Heat oil in a large fry pan and place your meatballs in the pan.  Do NOT crowd the pan.  I have a large pan and only cook half the meatballs at a time.

    5. Brown all over on medium heat; figure about 10 minutes to thoroughly cook.

    6. Break one open to make sure they are cooked through; I take them off just before all the pink is gone; these meatballs carryover cook, so they are perfectly done while waiting for the others to be done.

    7. Pile them on a plate and serve with our Spicy Sweet Dip

chef lydia demonstrates her cooking skills
The Chef
DeBragga's Corporate Chef - Lydia Liebchen