Are you ready to take your barbecue skills to the next level with this sturdy meatballs recipe with minced meat and bacon! Everything that is good about barbecuing comes together in this savory dish; juicy smoked minced meat in a skin of softly cooked onion, wrapped in crispy bacon with a sweet spicy sticky exterior.

But wait, there’s more! This tasty bomb has a surprise at its core, because the filling is delicious melted cheese. A treat with every bite. And it’s so easy to prepare and these balls are guaranteed to fly off your serving plate.

Are you going to prepare this dish? Let us know how the end result was!TAG #notjustbbq in your social media. Then we will share it with all barbecue fans. And don’t forget to watch AND subscribe to our YouTube channel. You can also find us on Instagram, Facebook and Pinterest.

YOU CAN’T GO WRONG. BE THE MASTER.

Ingredients

500 g minced meat mix
1 egg
½ cup bread crumbs
½ cup grated parmesan cheese
3 yellow onions (choose medium to large)
300 grams of bacon
Not Just BBQ Smoky Rub Set, we used Holy Smoke from this
Not Just BBQ Sweet & Spicy BBQ marinade & sauce
Not Just BBQ Hot Chilli Challenge

Necessities

Kamado barbecue
Coals, Not Just BBQ Firestarters
Not Just BBQ Smoke Chunks
Carving board
mixing bowl
baking dish or fat collection tray

Preparation

>> Watch HERE our step-by-step how-to video recipe <<

Easy recipe steps:

1. Mix meat, egg, crumbs, cheese and Holy Smoke.

2. Cut off the top and bottom of 3 onions, halve them and peel off the skin.

3. Then separate the onion into layers. Use the larger outer layers.

4. Take a small handful of your minced meat mixture and roll into 6 balls, placing each ball in a layer of onion.

5. Gently press another onion half onto the mixture. Here’s how to make an onion seal around your meatball.

6. Continue with the rest.

7. Wrap each “bomb” with 3 slices of bacon and secure with toothpicks.

8. Light the BBQ with fire starters. Prepare for indirect grilling at 110 degrees.

9. Fry in a bowl with sides (to catch the fat) or place the balls on the grill and place a bowl of water underneath to collect the fat. Grill for approximately 40 minutes or until internal temperature is 55 degrees C.