Hey friends and welcome to my very first post for #BACONMONTH 2016! August 31st is National Bacon Day, but as you can imagine, one measly day will not do for the queen of all foods. Bacon deserves a month. As bloggers, we are going to do our best to treat bacon right. All month long I will be sharing bacon infused and inspired dishes (like these Cheesy Jalapeno Bacon Meatballs) along with 11 other amazingly talented bloggers. I will be linking to each of their recipes all month long on THIS POST. Click on over and get some baconspiration.
Speaking of baconspiration, I was baconspired to make these juicy meatballs and then eat them all in one sitting with very little remorse. OK fine. No remorse. The cheesy, slightly spicy meatballs are lovingly wrapped in bacon, grilled, and sauced to ensure every bite has the perfect ratio of meat to seasoning to sauce. That ratio means that these little balls are more than addictive, they are downright dangerous.
PRO-TIP: Any time you are adding BBQ sauce to the outside of food on your grill, wait until the last few minutes to brush it on and reduce the heat. Most commercial (and homemade) BBQ sauces have quite a bit of sugar in them and because of this, they will be prone to burn over a hot grill. You want the sauce to heat through and thicken on your meatballs, but you definitely don’t want it to char on there.
Scroll on down for this recipe and a link to all of the others from the first series of #baconmonth posts and CLICK HERE to go to the GIVEAWAYS page! You know you want to win!
Bacon Alfredo Tortellini from Kleinworth & Co.
Bacon S’mores from Love Bakes Good Cakes
Slow Cooker Bacon Ranch Dip from Bread Booze Bacon
Maple Bacon French Toast Rolls from It Is A Keeper
- 1 lb ground beef 20% fat content at least
- 3/4 cup panko bread crumbs
- 2 eggs lightly beaten
- 3 cloves garlic minced
- 8 oz sharp cheddar shredded
- 2 jalapenos finely diced ribs and seeds removed
- 1 teaspoon McCormick Montreal Steak seasoning
- 1/2 lb bacon cut in half
- 1 cup your favorite BBQ sauce
In a large bowl, gently combine the beef, bread crumbs, eggs, garlic, cheddar, jalapenos, salt and pepper.
Form the meat mixture into 1 inch balls.
Wrap each ball with a piece of bacon and secure with a toothpick.
When ready to cook, preheat your grill for 2 zone cooking. Set one side of your grill to a higher temperature (about 350 degrees) and the other side to have no direct heat.
Place the meatballs directly on the side of the grill with the high direct heat and cook for approximately 20 minutes, moving as necessary to avoid flare-ups and burning. Cook until the internal temperature reaches 160 degrees F.
Move the meatballs to the side of the grill with no direct heat and cover each with some of the BBQ sauce. Close the lid and cook for an additional 5 minutes or until the sauce is set.
Remove from the grill and serve immediately.