Chipotle Bacon Bombs
By: Ken & Patti Fisher
Published: Thursday, April 22, 2010 - 7:27pm

Ingredients




Ingredients: Chipotle Bacon Bombs

24 frozen pre-cooked beef meatballs, thawed (you can do more or less)
1 pound bacon, sliced in half
Toothpicks

Chipotle Chili powder

Grandville’s Cajun BBQ sauce

Preparation

1 Directions: Chipotle Bacon Bombs 2 Cut bacon in half, I find that kitchen shears are the easiest for cutting bacon. Then take a piece of bacon and wrap it around the meatball and hold it in place with a toothpick. 3 Then season to taste, you can use whatever you like and as much. I like Chipotle. Put them on a platter and head for the grill. I let them “Cold Smoke” for 30 minutes before turning the heat up to 300. Heat until the bacon is crisp.

About


My friend Tony, the Sailorman, came down for a visit last week. Patti went to see a friend. That left two guys, a BBQ and a refrigerator of beer. Man Food. We didn’t ever think of any kind of sides or veggies. That’s Patti’s department. Just BBQ and lots of it. I also trimmed up a beef tenderloin and put it on skewers, ate as it came off the grill.
I have been thinking of doing something with meatballs for some time now. I just hadn’t found the time to make and cook the meat balls. Then I saw where Larry Gaian’s post on Sizzle on the Grill where he said “The key to this appetizer is the simplicity. Some people want to make fancy meatballs, but it isn’t necessary.” 
Duhhhh…
Well that was me all right. Patti got me a 10 pound bag of the best frozen meatballs she could find. Liking things with a little ZING I gave them a good sprinkling of Chipotle chili powder and used Grandville’s Cajun BBQ sauce. Grandville’s Cajun is about a 7 or 8 in ZING.
Larry calls his Moink Balls, I call mine Chipotle Bacon Bombs. I have Larry’s original here followed by mine. The only difference is the chipotle and the grills. But it’s all fun and all really good!
By the way, Patti and I are also contributing Guest Chefs of Sizzle on the Grill.