Preheat oven to 375°F. Coat a rimmed baking sheet with nonstick cooking spray.

Scoop and shape into 1½-inch meatballs (about the size of golf balls). You should get around 20 meatballs. Arrange them evenly on the baking sheet.

Brush the tops with olive oil and bake for 20–25 minutes, or until the internal temperature reaches 165°F.

Remove from oven and top each meatball with a spoonful of marinara and a piece of cheese.

Turn oven to broil and return meatballs to the oven for 2–3 minutes, just until the cheese melts and bubbles.

Serve immediately with toothpicks and extra marinara on the side.

Preheat oven to 325 degrees F (165 degrees C).

Melt the butter in a medium saucepan over medium heat. Stir in the apple, onion, celery, and walnuts, and cook 5 minutes, until vegetables are tender. Mix in the applesauce, water, and breadcrumbs. Cook and stir until the breadcrumbs have absorbed the liquid. Season with cinnamon, kosher salt, cloves, nutmeg, and ginger.

Unroll the pork roast, and place in a baking dish. Season with salt and pepper to taste. Spoon the stuffing mixture over the roast. Arrange any excess stuffing around the roast. Roll the roast so that the fatty side is on top, and tie with kitchen twine.

Bake 45 to 50 minutes in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).

Cook the bacon: Bake or pan-fry until crispy. Reserve the rendered bacon grease. Let bacon cool, then chop into small bits.

Toast the crostini: Preheat oven to 400°F. Brush baguette slices with bacon grease and bake for 8–10 minutes until golden and crisp.

Make the spread: Whip goat cheese with cream cheese (if using) until smooth. Season with a pinch of black pepper.

Assemble: Spread whipped goat cheese on each crostini. Top with chopped bacon and drizzle generously with hot honey. Garnish with herbs if desired.