Smoked Bacon & Jalapeño Meatballs
Prep: 10 minutes | Cook: 50 minutes | Total: 60 minutes
Ingredients:
Shopping List:
500g 80/20 Beef Mince
200g American Cheddar
2 Jalapeños, Diced
12 Slices Streaky Bacon
Barbecue Seasoning
1/2 Cup Favourite Barbecue Sauce
Special Equipment:
Chimney Starter
Kettle Kone
tooth Picks
Digital Thermometer
METHOD:
Step 1
Half fill a chimney starter with briquettes and light. Once the coals have ashed over white, place a kettle kone in the centre of the kettle and fill with coals. Pre Heat The Barbecue to 350F/176C.
For this cook, I’m using my Oklahoma Joe Black Jack Kettle.
Step 2
Place the beef, cheese and diced jalapeños into a bowl, then using your hands, massage all the ingredients together. This mix will make 12 meatballs. Divide the mixture up, then roll into balls.
Step 3
Slice the streaky bacon in half, then wrap each half in opposite directions and fasten with a tooth pick. Season the meatballs on all sides with your chosen rub. I used Spanglish Asadero Ancho Chile.
Step 4
Place the meatballs around the perimeter of the bbq and cook for 30-40 minutes or until they reach and internal temperature of 155F/68C. In the mean time, warm your chosen bbq sauce up. When the meatballs are ready, brush the glaze all over. Cook for another 10 minutes or until they reach an internal temp of 165F/74C.
Pull the meatballs from the kettle and place onto a plate or board. Pull the toothpicks and serve immediately. These would have to be my new favourite bbq snacks
Top Tip:
Dont over cook the meatballs. Dry meatballs won’t make you any friends. 165F/74C is the safe internal temperature for cooked minced beef. Pulling them off the bbq when they hit this point will ensure they remain juicy and tender.