We’ll be starting this recipe by cooking the bacon in full. Preheat your oven to 400F and then lay the bacon strips onto a baking sheet lined with foil. Cook this for 30 minutes.

While the bacon is cooking, start the prep for the meatballs. Take the ground turkey out of the fridge and set aside. Dice the red chilis, onion, and green pepper.

In a food processor, grind pork rinds into a powder and set aside.

Using the food processor again, grind one large handful of the spinach with three sprigs of thyme (stem on or off).

Add all of the chopped vegetables (including ground spinach), ground pork rinds, and turkey to a large mixing bowl.

Mix together everything well so that the fillings are distributed evenly.

Add 2 large eggs to the turkey mixture and mix again well.

Once the 30 minutes are up, take the bacon out of the oven and set it aside. Drain off excess grease from the baking sheet and also set aside.

Form the turkey mixture into meatballs and place them on the baking sheet used to cook the bacon. Cook this for 15-20 minutes, or until juices run clear.

Once the meatballs are done, begin to make your spinach “butter”. Add 1 handful of spinach, all of the reserved rendered bacon fat, and the seasonings of your choice (read top of post for ideas). Process this mixture well until everything is combined and spinach leaves are no longer visible. Form the mixture into a “stick” of butter.

Serve meatballs skewered with toothpics. 1/2 piece of bacon per meatball and a pad of spinach “butter” under each.