Pigskin Meatballs – Rachael Ray

Ingredients

• 2 large Russet potatoes
• 1 pork butt/shoulder (2 pounds)
• Salt and pepper
• 1 teaspoon fennel seed
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 2 tablespoons olive oil or canola oil
• 1 warm lager beer
• 1/2 cup Worcestershire sauce
• 1/3 cup Tamari (dark soy sauce)
• 1 1/2 cups cloudy apple cider
• 1 sprig rosemary
• 2 round tablespoons grainy Dijon mustard
• 1 large egg
• 1 cup shredded sharp white cheddar cheese
• 1/2 cup sour cream
• 8 slices bacon, cooked until crisp and finely chopped
• 4 scallions, whites and greens finely chopped