W30/D: Bacon Wrapped Apple Pork Meatball Kabobs

By Dski

Ingredients

• 450 g pastured ground pork
• 1 small onion, finely chopped
• 1/2 red cooking apple, finely chopped
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chai spice
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/4 cup raisins
• 1 egg, lightly beaten
• 1/4 cup coconut flour
• 9 slices pastured bacon, cut in half
• 1 red cooking apple, peel on, cored and cut into 8 wedges
• 6 wooden or metal kebab skewers

Preparation

Step 1

If using wooden skewers, put them in cold water to soak for at least 30 minutes prior to using them.
Place all the ingredients except for bacon and apple wedges in a large mixing bowl and knead well with your hands until uniformly blended. Form the meat mixture into 18 medium sized meatballs.
Wrap half a bacon slice around each meatball, making sure that it wraps completely around the meatballs and even overlaps a little bit. If necessary, don’t hesitate to reshape your meatballs and make them slightly oval.
Cut each apple wedge in half crosswise.
Thread 3 meatballs and 2 pieces of apple per skewer, alternating between meat and fruit. When threading the meatballs, make sure that you insert the skewer right through that spot where the bacon overlaps. This will prevent the bacon from coming undone on the grill.
Preheat your grill to medium-high heat.
Place the kabobs on the grill and cook until the meatballs are cooked through and the bacon is nice and crispy, about 3-4 minutes per side.