Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Set cream cheese on counter to soften.

Trim green beans, if necessary.

In provided tray, combine green beans, 1 Tbsp. water, and 2 tsp. olive oil. Cover with foil.

Bake covered in hot oven, 15 minutes.

While green beans bake, continue recipe.

Finely crush crackers.

In a mixing bowl, combine ground pork, crackers, half the Buffalo sauce (use less if spice-averse; reserve remaining for crema), 1/4 tsp. salt, and 1/4 tsp. pepper. Form mixture into 6 evenly-sized meatballs.

After 15 minutes, carefully remove tray from oven. Drain any excess liquid. Add garlic salt and 1/4 tsp. pepper. Stir to combine and push green beans to one side of tray. Top evenly with bacon. Tray will be hot! Use a utensil.

Transfer meatballs to now-empty side of tray.

Bake uncovered in hot oven until green beans are tender and meatballs reach a minimum internal temperature of 160 degrees, 20-25 minutes.

While meal bakes, in another mixing bowl, combine remaining Buffalo sauce (to taste), softened cream cheese, and 2 tsp. water. Stir vigorously to combine. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Carefully remove tray from oven.

To serve, top meatballs with a dollop of Buffalo crema (to taste) and garnish green beans with blue cheese (to taste). Bon appétit!