Name: Bacon-wrapped, cheese-stuffed, smoky barbecue meatballs
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: makes 20
Cuisine: American
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

Bacon-wrapped, cheese-stuffed, smoky barbecue meatballs

For the smoky BBQ basting sauce

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

For the meatballs

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

Method

step 1
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.
step 2
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.
step 3
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.