- 400g minced meat
- Leftover bread (not too much)
- 1 clove garlic
- ½ yellow onion/ or salad onion (fine chopped)
- Parsley – chopped
- 40g parmesan
- 2 eggs
- Salt & pepper
- Bacon for wrapping
- Good mopping sauce (I prefer a sweet to compliment the bacon in this version)
Soak the bread in the milk. Mix the meat and the seasoning in a bowl. And add the soaked bread (squeeze some of the milk out of the bread.)
Take a tablespoon and shape some meatballs, and wrap them in bacon.
The BBQ or the drum need a temperature approximately 300* – 350*F and I used apple chunks for smoking. 30-45 minutes and it’s done.
I have to say that the bread makes the texture on the meatball different somehow different but good.