Meatballs wrapped in bacon brushed with a BBQ sauce, yum. Iain's recipe, he smokes these in the BBQ but you can cook them in the oven too. They make great canapes
You will need
350 grams of lean beef mince,
100 grams of pork mince,
enough streaky bacon for 20 to 30 meatballs
(you can stretch it out and cut it so 2 or 3 packs of 8 rashers)
1 teaspoon salt
1 teaspoon black pepper
half teaspoon Herbes de Provence
half teaspoon garlic granules
half teaspoon chipotle powder
half teaspoon of mustard powder
optional -a splash of hot sauce
BBQ sauce of choice. Obviously we use our own
Method – place everything except the bacon in a large bowl and mix really well. Use a tablespoon measure and form into small balls.
Wrap bacon around the ball and hold in place with a toothpick. Cut off the excess bacon and wrap the next one. Put them in the fridge until ready to cook.
Place the balls on a wire rack in an oven tray so they don’t sit in the rendered fat.
Cook at 200C for 20 to 25 minutes.
Brush with a barbecue sauce during the last 10 minutes of cooking, when the time is up take them out and brush them again. Serve with BBQ sauce and mustard for dipping