Thai Shrimp Bacon Meatballs

Smokey Sweet Bacon means Asian Fusion to American Delicious


  • 6 Slices of GODSHALL’S Real Wood Smoked Turkey Bacon or Chicken Bacon
  • ½ Pound Ground Turkey or Pork (neither too lean)
  • ½ Pound Raw Shrimp
  • 1 Cup Panko Crumbs
  • 1 Cup Bean Sprouts
  • 4 Scallions
  • 3 Cloves of Garlic
  • 2 Tbsp Thai Pepper Sauce
  • 3 Tbsp Fish Sauce
  • 1 Tsp Salt
  • 1 Tsp Sugar
  • 1 Lime
  • 1 Large Egg


  1. Dice 6 slices of GODSHALL’S Turkey or Chicken Bacon.
  2. Shell and de- vein ½ pound of shrimp
  3. Combine Bacon, Shrimp and Ground Pork or Turkey in food processor and pulse til well blended, stopping to scrape down sides.
  4. Add egg, Panko, Bean Sprouts, pepper and fish sauces, salt and sugar.
  5. Pulse blend
  6. Press garlic, dice scallions and squeeze lime (collect any errant seeds)
  7. Pulse till distributed evenly
  8. Using wet, clean fingers, roll about 20 balls 1 ½ inches in diameter
  9. Fry the meatballs in about 1 cup of hot peanut or vegetable oil (oil should be about ½ inch deep in pan) using long tongs, roll frequently for even browning.
  10. Set on a bed of rice glass noodles and top with sweet pepper, hoisin, lime, or spicy mayo.
  11. ENJOY!