$0.00
Smoked Bacon Wrapped Meatballs
BY: Bryan Weeck
-
1 Hour 5 minutes
-
6 - 8 SERVINGS
-
smoker
-
beginner
Ingredients
Meatballs
- 2 pounds American Wagyu Ground Beef Buy Now
- 1 package American Kurobuta Bacon Buy Now
- 3 slices of bread
- 1/3 cup milk
- 1 small yellow onion, minced
- 5 cloves of garlic minced
- 2 tablespoons salted butter
- 2 large eggs
- ½ teaspoon kosher salt
- ½ tablespoons cracked black pepper
- 1 tablespoon Worcestershire sauce
Directions
1
Set your smoker at 275° degrees. (I used Cherry wood which is mild and great with pork).
5 minutes
2
In a large bowl add the milk to the slices of bread. (You can use a stand mixer if you have one.)
2 minutes
3
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 heat and let cool.
3 minutes
4
In your bowl with the milk-soaked bread add the rest of the meatball ingredients including the cooked onions and garlic.
2 minutes
5
Mix until the bread is broken apart and the meat is combined with the ingredients (using the stand-up mixer helps keep the mixture cold and tender).
2 minutes
6
Using your hands scoop them into balls about the size of a ping pong ball. Approximately 36 meatballs.
5 minutes
7
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.)
5 minutes
8
Season with your favorite rub.
1 minute
9
Place meatballs seam side down on smoker for 40 minutes.
40 minutes
10
Heat up your favorite BBQ sauce and glaze the meatballs with the remaining 5 minutes of cooking so they get nice and tacky.
5 minutes
