It’s time to let my secret out, one of my all-time favourite camping meals? What are they? They’re called Bacon-Wrapped BBQ Meatball Onion Bombs, and they will fill you up, keep you full and may, and I mean they may keep the kids quiet for a little while! Yes, they are that good.
You can cook these meatball bombs in aluminium foil straight on the fire. This is great because you don’t have to lug around heavy skillets. I promise that you will want to make these every time you go camping once you try these.
Bacon-Wrapped BBQ Meatball Onion BombsPrint Recipe
- 500 grams of ground minced beef
- Diced onion
- Spice mix
- 2 teaspoons of Worcestershire sauce
- 1 handful of chopped parsley
- Mix all of the ingredients.
- Using your hands, pack the meat into the onion skin until it is full and solid. Pat down the top and bottom to ensure a smooth round shape.
- Now it’s time for the bacon. Firstly, wrap a rasher fully around the onion. Repeat this from top to bottom, so the bacon covers the meat.
- Continue doing this with 3 to 4 rashers until the whole onion is covered.
- Repeat on the other onion, and if required, secure everything in place with a couple of cocktail sticks. These are great for picking up the bombs later on the plate.
- We will smoke these for an hour at 230 degrees Fahrenheit for the first stage.
- With the bacon nice and crispy, and internal temps of the bombs at approximately 160 degrees Fahrenheit, take them off the heat and glaze.
- Brush on your favourite sugar-based sauce to ensure a beautiful caramelisation. We used a classic BBQ sauce.
- Now, finish off at 330 degrees Fahrenheit and heat for 10 to 15 minutes. You can brush again if you prefer.