Fireball Whiskey Meatballs
Author: BBQ Pit Boys
These Atomic Fireball Meatballs are quick and easy to grill up at the Pit
Ingredients
- Ground Chuck 80/20 – 3 lbs.
- Regular sliced pork belly bacon – 1 lb.
- SPG – to taste
- Cinnamon flavored whiskey – 1 pint
Instructions
- GETTING READY
- Bring grill temperature up to 300 degrees Fahrenheit, with coals offset for indirect cooking.
- Combine SPG to taste with ground chuck in bowl.
- Add 1-2 shots (1 ½ – 3 oz) cinnamon flavored whiskey
- Mix well.
- Hand form meatballs, 4-6 oz. each, should yield 7-9 meatballs.
- Take regular sliced bacon and begin to wrap each meatball. Approximately two pieces per meatball.
- MAKING
- Place meatballs opposite hot coals for indirect cooking.
- Place lid on grill.
- Maintain 300 degrees Fahrenheit.
- After 30 minutes, rotate meatballs for even cooking.
- Inject each meatball with a good shot of cinnamon whiskey (1/2 to 1 oz. each).
- Cover grill and cook for an additional 20 minutes.
- FINALIZING
- Transfer meatballs to a serving tray and let sit for a couple of minutes.
- Glaze with Fireball infused barbecue sauce
