America's Best BBQ - Homestyle: What the Champions Cook in Their Own Backyards by Ardie Davis & Chef Paul Kirk

Author:Ardie Davis & Chef Paul Kirk
Language: eng
Format: mobi
Tags: Food & Wine, Cookbooks
ISBN: 9781449427689
Publisher: Andrews McMeel Publishing
Published: 2013-05-07T00:00:00+00:00

Charlie’

moked

s Smok

Bacon-Wrapped

Meatballs

Serves 6 to 8

Charlie Fenstra, head cook at Heartland,

developed this recipe one day when he was

messing around in the kitchen trying to come

up with an idea for a new special. Since many

residents in the Crosby area of Minnesota are

of Norwegian and Swedish descent, we’re

not surprised that Charlie’s balls have a slight

Scandinavian accent. Although Charlie serves

his balls smothered with creamy gravy, we urge

you to try them with Ed’s BBQ Spaghetti Sauce

and pasta this time.

1½ pounds ground beef

1¹⁄³ cups crumbled crackers, such

as Keebler Club Crackers

10 ounces fresh white button

Preheat the oven to 350°F.

mushrooms, stems included, minced

Place the beef in a large bowl. Add the crumbled

1 medium yellow onion, diced

crackers, mushrooms, onion, garlic, salt, pepper,

2 large cloves garlic, minced or pressed

oil, egg, and cheese. Mix well with your hands.

1 teaspoon salt

Form the mixture into balls about 1½ inches in

diameter. Put some water in a 9 by 13-inch pan

1 teaspoon freshly ground black pepper

and place the meatballs in the pan. Bake for 20

1 teaspoon extra virgin olive oil

minutes, or until cooked through.

1 large egg

Heat a smoker to 225°F.

1 cup shredded Swiss cheese

Let the meatballs cool enough to handle, then

wrap each ball in one-third of a slice of bacon.

8 ounces thinly sliced bacon

Secure the bacon with a toothpick. Put the balls

1 bottle or jar of your favorite barbecue

in a 9 by 12-inch aluminum pan (i.e., a half pan),

sauce

cover with the sauce, and smoke for about 40

minutes, or until the bacon is cooked.

87

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