Derek, you can use low sodium bacon, as long as it is pork. You can make the meatballs as long as you only use beef, seasoning and binders. To be quite honest, and I have spent the last 20 years monitoring my sodium, with what you have shown and cooked, you can easily get certified for MOINK by just using pre-made Italian beef meatballs and low sodium bacon and just limiting intake to 2 or 3. You are making this 1000% more complicated than it needs to be.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."