JALAPEÑO PEPPERCORN BACON-WRAPPED ITALIAN MEATBALLS
Everything's better wrapped in bacon, right? Try this recipe to take your next tailgate to the next level!
Author: Michael Hohenberg
INGREDIENTS
- 3 lbs 80/20 ground beef
- 4 eggs
- 1½ cups seasoned breadcrumbs
- 1 medium onion, finely chopped
- 6 jalapeños, finely chopped
- 4 tsp minced garlic
- 2–3 packages peppered thick-cut bacon (or regular cut)
- Your favorite BBQ sauce
- Your favorite rub
- Olive oil
- Brown sugar
- Crushed red pepper
- Broiler pan(s)
- Applewood
- Toothpicks
- Skewers
DIRECTIONS
- Finely chop onion and jalapeños (use food processor if preferred).
- Sauté onion and jalapeños in olive oil. Sprinkle brown sugar and cook until softened. Remove from heat.
- In large bowl, mix beef, eggs, breadcrumbs, garlic, and sautéed mixture until evenly combined.
- Roll meat into 1–1.5 inch balls. Dip one side in rub, wrap with half slice of bacon, and secure with toothpick.
- Place on broiler pan, ensuring toothpick doesn’t pierce through completely.
- Repeat until pans are full.
- Preheat oven to 350°F and cook 15–20 minutes until bacon begins rendering. Remove and cool slightly.
- Skewer six meatballs per skewer. Baste with BBQ sauce and sprinkle with red pepper flakes and brown sugar.
- Light Pit Barrel® according to instructions.
- Smoke 30–45 minutes with rebar removed and vent open. Crack lid last 5–10 minutes for char.
- Remove skewers and slide meatballs into serving dish.
RECIPE NOTE
Desired Internal Temperature: 205°F
