Just when we thought the meatball couldn’t get any better, Whiz—a new joint in Koreatown from the guys behind Beer Belly—amps up the savory factor by combining ground pork shoulder with bacon. If you don’t own a meat grinder, ask your butcher to grind the pork and bacon. Then all you need to do is mix, roll, and bake for 15 minutes in the oven—that’s right, no stove-top browning required. Try them atop a mound of spaghetti, in your favorite marinara, or tall on a toothpick. The Whiz stuffs its balls o’ bacon into a soft sandwich roll, adds red sauce, and covers the whole thing in molten cheese.
Balls o’ Bacon from Whiz Philly Cheesesteaks
Yields 32 meatballs
1½ lbs. pork shoulder
1½ lbs. bacon
½ lb. unsalted butter melted
1½ cups Panko breadcrumbs
.6 oz. Kosher salt
½ tablespoon black pepper
½ tablespoon granulated garlic
1. Grind pork shoulder and bacon in grinder.
2. Melt butter and add breadcrumbs, salt, pepper, and granulated garlic.
3. Combine breadcrumb mix to ground pork mix.
4. Roll mixture into 1.5-ounce balls.
5. Cook balls on a sheet tray in the oven at 450 degrees for 15 minutes.