These sound a little weird, but they taste great for breakfast or for a quick, easy to reheat, snack.

INGREDIENTS

• 1 tbsp coconut oil, for greasing
• 3 slices nitrate free bacon (we like Pederson's)
• 1 teaspoon fresh grated ginger root
• 1 cup fresh blueberries
• 1/4 cup maple syrup
• 1 tablespoon fresh parsley, chopped
• 1 lb ground grass fed beef or bison
• ¼ tsp crushed red pepper flakes
• ½ tbsp balsamic vinegar
• Sea salt & pepper to taste

INSTRUCTIONS

• Preheat the oven to 375 degrees.
• In a medium size skillet over medium heat, cook your bacon until nice and crispy. 
• Transfer to a paper towel on a plate when finished, and set aside.
• Put the blueberries in a mini food processor/chopper and pulse 5 to 8 times in 1 second bursts, just enough to break open the blueberries a bit.
• Add the chopped blueberries to a large mixing bo wl.
• Crumble bacon over blueberries and add all the other ingredients.
• Thoroughly mix everything together with your hands.
• Roll about 16 meatballs. Just be sure they are even sized so they cook at similar times.
• Now, you can bake the meatballs at 375 degrees for about 20 minutes. 
• OR, you can cook them in a pan with some oil. 
• They should be browned up nicely.
• Serve immediately or store in the fridge for up to 3 days.

Recipe modified from Cook Like a Cave Woman