Grill grenade

Ingredients for 7 servings:

• 1 kg minced meat, mixed
• 28 slices of smoked ham
• 5 large onions
• 1 bunch of flat-leaf parsley
• 2 cloves garlic
• 2 tbsp honey, liquid
• 7 tbsp barbecue sauce
• some salt
• some pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

For the mince mixture, wash the parsley and shake dry. Pick off the leaves and chop finely. Peel and chop the garlic. Mix the mince with the garlic and parsley. Season with about 2 teaspoons of salt and pepper. Form the mince into 15 balls roughly the size of the onions. Peel and halve the onions. Remove the three outer layers of the onion. For the sauce, mix the barbecue sauce and honey. Wrap two onion halves around each meatball and press them down. Wrap two slices of ham tightly and crosswise around the ball. Brush the balls completely with the sauce. Sear briefly at a high temperature and then finish cooking over low, indirect heat. A grill with a lid is best, but you can also use the oven. It is best to sear briefly in a pan and then cook for about 20 minutes at 220 degrees.