Bacon-wrapped, cheese-stuffed, smoky barbecue meatballs

Contains pork – recipe is for non-Muslims only

This is all-American 'tailgate' food. The magic ingredient is liquid smoke. Added to the basting sauce and meatballs, it gives a moreish quality you won't be able to resist!

Prep:35 mins
Cook:35 mins

Easy

Nutrition per serving

kcal 109
fat 5g
saturates 3g
carbs 6g
sugars 4g
fibre 0g
protein 9g
salt 0.7g

Ingredients

240g cider vinegar
120g ketchup
55g soft brown sugar
1 tbsp Dijon mustard
1 tsp liquid smoke (see tip below)
1 tsp red chilli flakes
500g lean beef mince
1 egg
2 thick slices brown bread, blitzed into breadcrumbs
1 tsp smoked paprika
1 tsp cumin
1 tsp liquid smoke
20 mini mozzarella balls
10 slices smoked streaky bacon

Tip

Liquid smoke

Buy liquid smoke from amazon.co.uk for around £3. It also goes well in burgers and chilli.

Method

Put all the ingredients for the smoky BBQ sauce in a pan, add 125ml water and season well, then bring to a simmer, whisking until combined. Leave to cool.
In a bowl, mix together all the meatball ingredients, except the cheese and bacon, and season well. Take a walnut-sized piece of the mixture and flatten it with your hands, then wrap it gently around a mozzarella ball and roll it into a circle the size of a ping-pong ball. You should end up with 20 balls.
Cut each slice of bacon in half across the short side and wrap half a slice around each ball. Transfer the balls to a baking tray with the overlapping bacon edges underneath, and cook at 190C/170C fan/gas 5 for 20 mins. Brush with the BBQ sauce and return to the oven for 8-10 mins more or until nicely browned. Brush again with sauce and eat warm, with even more sauce on the side for dipping.