Smoked Bacon-Wrapped Meatballs - Armadillo Pepper

Smoked Bacon-Wrapped Meatballs

August 18, 2018

Today we are making Bacon-Wrapped Meatballs on the Pit Barrel Cooker. Start by forming the meatballs, then stuffing with cheese and wrapping in bacon. While cooking on the Pit Barrel Cooker, we will glaze the meatballs with BBQ sauce.

Bacon-Wrapped Meatballs 

  • 1 lb ground beef 80/20 or 85/15
  • 3 oz Hatch Chile Cheddar cheese or your favorite cheese
  • ¼ cup milk
  • 1 egg
  • ½ cup breadcrumbs
  • 1 tsp Heaven Made Products Smoky Jalapeno + ½ teaspoon
  • 1 tsp Heaven Made Products It’s Incredible
  • 1 lb bacon, slices cut in half
  • 1/3 cup Budweiser Sweet & Smoky BBQ sauce

Recipe Instructions

  • Mix the ingredients together excluding the cheese, bacon, BBQ sauce and ½ teaspoon of Smokey Jalapeno seasoning.
  • Make 16 meatballs of the same size, about 1 to 1.5 inches.
  • Slice the cheese into cubes.
  • Insert the cube cheese into the meatballs and work the cheese into the middle of the meatball.
  • Wrap each meatball with 2 one-half slices of bacon to cover the meatball.
  • Lightly sprinkle the meatballs with the Smoky Jalapeno seasoning (probably ½ teaspoon)
  • Place the meatballs on a pre-heated Pit Barrel Cooker (temp was 355 degrees F) and cook for 40 minutes.
  • Glaze the meatballs with the barbecue sauce and let cook for 10 minutes.
  • Turn the meatballs over, glaze and cook for another 10 minutes.
  • Remove from the Pit Barrel Cooker and let rest for 10 minutes.
  • Serve!

Watch our video for all of the recipe details.

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