• Put the pork rinds into a ziploc bag and crush them until they are relatively fine. I don't mind leaving a few bigger pieces in there for texture.
• In a mixing bowl, put your ground beef, egg, salt, pepper, cumin, and garlic powder.
• Add your pork rind crumbs. Mix together well.
• Make a small hole in the meat and add your cheese. Mix well.
• Cut your 4 slices of bacon into thin strips. Easiest way is to use a pair of scissors. If you plan to use a knife, put your bacon in the freezer for 20 minutes previously to cutting it.
• Add your bacon to a hot pan and let it fry up.
• Keep cooking your bacon until it reaches a crisp point.
• Remove your bacon and place on a paper towel to dry and crisp up. Keep the pan with the bacon fat in it - we will be using it to cook the meatballs!
• Once your bacon has cooled off a bit, add it to the meat mixture and mix well.
• I used my eye to measure the meatballs, but usually you will get 20-25 meat balls of a decent size. Roll them out and keep them to the side of your stove.
• Once all the meatballs are rolled out, add about half to the pan to start cooking. I don't like cooking them all at once because they don't turn out as well.
• Let them brown on one side and then flip them over.
• Allow them to keep cooking, turning them on their other sides as needed.
• Remove them from the pan when they are rare (still semi-raw in the middle).
• Cook the rest of your meatballs. Once they are to a rare state, add all the meatballs to the pan.
• Turn down the heat to low, and cover the pan with a lid. Let these cook until they are to desired wellness. I usually let them cook while I am making the BBQ sauce. By the time I'm done, they're also done.

The Marriage

• Remove the meatballs from the pan and let them rest for about 5 minutes.
• Serve them out, usually 4-5 meatballs per person.
• Apply your BBQ sauce on the top. This is to preference. I have about half of the BBQ sauce left when I am done with 20 meatballs, but I know some people really like their sauces!