Cut Brussels Sprouts (12 ounce) in half then slice into quarter-inch shreds with the flat side down.
In a medium bowl, combine Lemon (1), Fresh Sage (0.25 ounce), Shallot (1), Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), and mix with Egg (1). Mix together with a fork.
Gently fold in Ground Pork (12 ounce) and Breadcrumbs (1/3 cup) and be careful not to over mix.
Form ten, golf ball sized meatballs and set aside on a plate.
Heat a large deep saute pan over medium high heat and add Olive Oil (1 tablespoon). Once hot, carefully add the meatballs and brown on all sides. Transfer meatballs to a plate but do not remove pan from heat.
Add remaining Shallot (1) to the saute pan over medium heat and cook for 1 minute.
Add White Cooking Wine (1/4 cup), Apple Cider Vinegar (2 tablespoon), Apple Juice (1/4 cup), and Salt (1/4 teaspoon). Increase heat and bring to a quick boil. Turn heat to low, add meatballs, and cover. Simmer for 18 minutes.
Add Whipping Cream (1/4 cup), stir, and bring to a boil. Reduce heat to low and simmer. Reduce sauce by half, turn off heat, and hold.
Meanwhile, heat a medium saute pan over medium-high heat, add Bacon (2 slice) and cook until crispy. Remove from heat and transfer bacon to a paper towel-lined plate. Carefully discard half of the bacon fat from the pan using a paper towel and tongs. Discard towel.
Add the Garlic (1 clove) to the pan and cook over medium heat for 1 minute.
Add the brussels sprouts, Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and stir and cook for 1 minute.
Add a quarter cup of water and cook for four to five minutes until Brussels sprouts are wilted. Remove from heat.
Toss the cooked bacon with the Brussels sprouts. Divide the Brussels sprouts between two plates at top center of plate. Divide the meatballs and plate alongside the front of Brussels sprouts. Drizzle sauce over each meatball for both plates.