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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

Skewers 692X636Px 346X318
  • 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

    In the kitchen:

  • 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.
  • At the barbecue:

  • 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.

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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