Serves: 8
Skewers with BBQ Meatballs
- Prep Time
- 15 min.
- Cooking Time
- 55 min.
- Method
- Indirect
- Prep Time
- 15 min.
- Cooking Time
- 55 min.
- Method
- Indirect
Ingredients
- 1.2kg ground beef
- 24 slices bacon
- 250ml BBQ sauce
- Rub:
- 2 tbsp fine sea salt
- 2 tsp brown sugar
- 2 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1 tsp rubbed thyme
- 1 tsp granulated garlic
- 1/2 tsp pepper
Instructions
- 01 Allow to rest for around 20 minutes before, thinly slicing and serving.
- 02 Then thoroughly mix the rub with the ground beef. Divide the meat into 24 meatballs and roll them into balls.
- 03 Put a slice of bacon around each one and place three on each skewer.
- 01 Prepare the barbecue for indirect heat – approx. 110ºC. Put the ETCS system on the grate and hang the skewers on it. Close the lid and let them cook for 30 minutes.
- 02 Brush the meatballs with BBQ sauce and then close the lid again – letting them grill for 10 minutes more.
- 03 They are done when the core temperature is 55-60ºC and they have absorbed the BBQ sauce.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- 1.2kg ground beef
- 24 slices bacon
- 250ml BBQ sauce
- Rub:
- 2 tbsp fine sea salt
- 2 tsp brown sugar
- 2 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1 tsp rubbed thyme
- 1 tsp granulated garlic
- 1/2 tsp pepper
Instructions
- 01 Allow to rest for around 20 minutes before, thinly slicing and serving.
- 02 Then thoroughly mix the rub with the ground beef. Divide the meat into 24 meatballs and roll them into balls.
- 03 Put a slice of bacon around each one and place three on each skewer.
- 01 Prepare the barbecue for indirect heat – approx. 110ºC. Put the ETCS system on the grate and hang the skewers on it. Close the lid and let them cook for 30 minutes.
- 02 Brush the meatballs with BBQ sauce and then close the lid again – letting them grill for 10 minutes more.
- 03 They are done when the core temperature is 55-60ºC and they have absorbed the BBQ sauce.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
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