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plate full of bacon wrapped meatballs

Smoked Bacon Wrapped Meatballs

Crispy bacon-wrapped sausage meatballs smoked to perfection and finished with tangy BBQ glaze
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Ingredients Method Notes

Ingredients
  

For the Meatballs:
  • - 12 sausage meatballs raw, uncooked
  • - 6 slices bacon cut in half
  • - 2 tablespoons sweet BBQ rub
  • - Toothpicks for securing
For the Glaze:
  • - 1 cup BBQ sauce
  • - ¼ cup apple cider vinegar
  • [/recipe-ingredients]

Method
 

  1. Cut bacon slices in half and wrap each sausage meatball with half slice. Secure with toothpicks if needed.
  2. Sprinkle sweet BBQ rub evenly over all bacon-wrapped meatballs.
  3. Preheat smoker to 300°F and place meatballs directly on grates.
  4. Smoke 45-60 minutes until internal temperature reaches 165°F and bacon is crispy.
  5. Mix BBQ sauce and apple cider vinegar for glaze.
  6. Brush glaze over meatballs and smoke 5 minutes more to set.
  7. Remove toothpicks and serve hot immediately.

Notes

- Use raw sausage meatballs for best results
- Room temperature meatballs cook more evenly
- Internal temperature must reach 165°F for food safety
- Glaze during final 5 minutes to prevent burning

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