John Myers
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Meatballs Wrapped in Bacon Strips with Spicy Barbecue Sauce Glaze
The perfect meatballs wrapped in bacon strips with spicy barbecue sauce glaze recipe with a picture and simple step-by-step instructions.
For the bread:
- 500 g Flour
- 21 g Yeast fresh
- 100 ml Lukewarm water
- 2 tbsp Olive oil
- 1 tsp Salt
For the meatballs:
- 1 kg Ground beef
- 10 Pc. Bacon slices
- 10 Pc. Cheese cubes
- 200 ml Barbecue sauce
- 2 Pc. Shallots
- Salt and pepper
For the tomato butter:
- 125 g Butter
- 1 tbsp Tomato paste
- 1 tsp Sugar
- 0,5 tsp Salt
- 0,5 tsp Italian herbs
For the bread:
- For the bread, first dissolve the yeast in 100 ml of lukewarm water, before this mixture is then poured into the well of the flour and covered for 30 minutes. Then, with the addition of salt and a little water, the mass is kneaded well with your hands and covered again in a warm place for 1 hour. Then the dough is kneaded again until it can be easily shaped into a ball. With the addition of a little olive oil, the last kneading process follows before the dough moves into the preheated pouring pot. As an alternative to the charcoal cast pot, you can prepare the dough in a pot that has been brushed with olive oil and preheated in the oven at 180 degrees.
- After 45 minutes, check the bread dough by “knocking” it. If it still sounds very dull and short, let the bread continue to cook. As soon as the sound sounds “hollow” and the bread has a nice brown color, you can take it out of the pot and let it cool down a bit. (Then it is also much easier to cut than when it is hot.)
For the tomato butter:
- The softened butter is evenly mixed with salt, sugar and the tablespoon of tomato paste, as well as the Italian herbs with the help of a fork, and then put in the refrigerator.
For the meatballs:
- Season the ground beef with enough salt and pepper and season to taste before forming 10 balls of the same size from it. Press a squad of cheese (1x1cm) into each of the balls so that it is no longer visible from the outside. Now wrap each meatball with a strip of bacon and fix it with a toothpick.
- The meatballs are grilled on 2 sides over medium heat until they are crispy, before continuing to cook in the indirect grill area for approx. 15 minutes, and brushing with plenty of 100% BBQ sauce approx. 2 minutes before the end of the cooking time. After a further 2 minutes, the meatballs should feel “firm” after a pressure test and be ready to serve.
- Now serve the meatballs on a plate next to a small slice of bread and a “dollop” of tomato butter. Bon Appetit!
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