Not much to say this week. This team looks like it is on a mission. If they keep it up in Texas this weekend…well, at least they won’t have to look far to find a pit smoker for poor old Bevo. Two down, two to go. This week, we have a twist on the onion bomb on the docket.
BBQ Bacon Meatball
Ingredients
- 2 onions (it calls for yellow, but I prefer sweet)
- 1 lb ground beef
- ¼ cup onions, diced
- ¼ cup parsley, chopped
- 1 Tbsp brown sugar
- 1 Tbsp spicy ketchup
- 1 tsp soy sauce
- 1 tsp worchestershire sauce
- ¼ cup panko bread crumbs
- 1 pack of bacon
- 1 bottle BBQ sauce of your choice
Directions
- Preheat oven to 425 degrees F
- Cut off the tops and bottoms of the onions and remove the exterior skin. Cut the onion in half top to bottom. Remove the inner, smaller layers of each half until you have 4 or 5 layers left on the outside, and set those aside. You’ll use the outside layers to wrap up the meatballs. Chop up the inside layers and mix in with the beef.
- Mix the beef, diced onion, parsley, brown sugar, condiments, and bread crumbs in a large mixing bowl by hand.
- Separate a layer of onion from each half. Roll up a meatball that the onion layer can wrap around. It doesn’t have to fit perfectly around the meatball – overlap or gaps are ok.
- Take each onion bomb and wrap it with 2-3 slices of bacon. Secure the bacon with toothpicks to keep it from unraveling during cooking.
- Bake in a dish at 425 degrees F for 40 minutes. After 40 minutes, pull out your meatballs and slather them in your BBQ sauce. Return to the oven and cook for an additional 5-10 minutes.
- Remove and serve.
Pro Tips
- As with any good tailgate recipe, you can mix in some chopped up jalapeno or shredded cheese to your meat to add some extra heat/flavor.
- If you are able, I recommend smoking the meatballs. Same temps and times, although if you’re smoker doesn’t do a good job keeping temperature in the cold (like mine), your cook time might increase.
