Bacon Wrapped Smoked Meatballs

>> Saturday, January 31, 2015

It's Super Bowl weekend and I figured I'd cook up something special for the game, Bacon Wrapped Smoked Meatballs. I'm actually making three different meatball recipes for the game, but this post will focus on this recipe.

I found the recipe here and basically cut it in half. Thanks Remmy, I think these are going to go into the regular rotation. Here's the recipe as I made it.

2.5 # Ground beef
1/4 # Smoked Gouda, cubed
3/8 cup Italian Panko Bread Crumbs
2 Eggs
2 Cloves Garlic, minced
2T Worcestershire Sauce
3/4 Cup Water
2T Onion Powder
2T Lawry's Seasoned Salt
2T Black Pepper, ground
2T Fresh Parsley, chopped
1# Sliced Bacon, cut in half

In a large mixing bowl, mix together beef, garlic, Worcestershire sauce, onion powder, seasoned salt, black pepper, and parsley. It's easiest to use your hands in a kneading fashion. In a separate bowl combine water, and eggs and beat slightly. Slowly add bread crumbs and continue beating/mixing. Add egg/bread crumb mixture to beef and spices and mix well.

Take a meatball sized portion and flatten it slightly and make a little pocket. Put a cube of smoked gouda in the pocket, then mold the meatball around it and roll it into a ball. Wrap half a slice of bacon around the meatball and secure with a toothpick. 

Smoke for 80 minutes at 230F. I used hickory as I think beef can stand up to the stronger flavors that come from this wood.

Notes: These turned out really well. I used a thick cut bacon. Next time I'll use thin as it should crisp up easier. I plan to put mine in the broiler before serving to crisp the bacon a bit. One other change, I'd probably cut back on the seasoned salt a little bit...maybe 1.5T. These things are rich. You'll want to eat a ton, but you'll probably end up taking a nap if you do. 

Ready to go into the smoker
Fresh out of the smoker