Crush up the pork rinds in a food processor or a zip top bag and pour into a large mixing bowl.
Add the marinade ingredients to a blender and blend until a you get a smooth liquid. Add a splash of water if needed.
Add the ground beef to the pork rind bowl and pour the marinade over top. Using your hands combine everything. Cover with plastic wrap and refrigerate for 4-24 hours.
Once the meat has marinated, drain off any excess marinade and make the meatballs using your hands or a 1 inch cookie scooper. You should get around 20 meatballs.
Heat a large cast iron skillet to medium-high heat and add in 1 tbsp coconut oil.
Place all the meatballs (or in batches if necessary) into the hot skillet and allow to brown on all sides until fully cooked through, about 10-12 minutes.
Once cooked, remove and enjoy immediately or allow to cool and then store in a sealable container up to 10 days.