5. Place a cheese pearl in the center of the meat and wrap it up. Be sure to roll it around in your palms to make sure you’ve sealed the cheese in. And if the cheese pearls you find are too large to wrap, just cut them down to size.
6. Wrap the meatball with a half slice of bacon and place it in a tupperware with the end of the bacon on the bottom. Use multiple containers if they will not all fit in one. Do not stack the meatballs!
8. Cook in a nonstick pan at medium heat starting with the ends of the bacon on the bottom. You only need to crisp up the bacon so roll them around the pan as necessary. The ground beef should cook to a safe temp and get the cheese to a melting point as the bacon cooks. (Check with a meat thermometer if you are unsure.)