Smoked Bacon Wrapped Meatballs
Servings
6 to 8
Prep Time
15 minutes
Cook Time
45 minutes
Meatballs are amazing. Bacon is awesome. Imagine meatballs made with Snake River Farms American Wagyu ground beef covered with Kurobuta bacon and you've got an appetizer that is practically a main dish all its own. Just add your favorite barbecue sauce and you're ready to "wow" the guests at your next get together. Learn more about grill master Bryan Weeck by following @saucybeardbbq on Instagram.
Author:Bryan Weeck
Ingredients
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2 packages American Wagyu ground beef
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1 package American Kurobuta bacon
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3 slices of bread
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⅓ cup milk
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1 small yellow onion, minced
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5 cloves of garlic, minced
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2 tablespoons salted butter
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2 large eggs
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½ teaspoon kosher salt
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½ tablespoon cracked black pepper
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1 tablespoon Worcestershire sauce
Directions
Set your smoker at 275°F.
In a large bowl add the milk to the slices of bread.
Melt the butter in a pan and add the minced yellow onions and garlic. Cook them on medium-low until translucent but not browned. Remove from the heat and let cool.
In your bowl with the milk-soaked bread add the rest of the meatball ingredients including the cooked onions and garlic.
Mix until the bread is broken apart and the meat is combined with the ingredients.
Using your hands scoop them into balls about the size of a ping pong ball. Approximately 36 meatballs.
Take bacon from the package and slice in half. Wrap meatballs and place on a tray. Tip: Wrap your bacon overlapping and place it seam side down. Then you will not have to use toothpicks and the bacon will stick to itself when finished cooking.
Season with your favorite rub.
Place meatballs seam side down on smoker for 40 minutes.
Heat up your favorite BBQ sauce and glaze the meatballs with the remaining 5 minutes of cooking so they get nice and tacky.