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2 pounds ground chuck
2 large eggs
½ cup fine bread crumbs
¼ cup finely minced onion
2 tbsp finely minced garlic
2 tsp dried basil
2 tsp dried oregano
2 tsp salt
1 tsp pepper
20 strips of Lepp’s double-smoked bacon
13 double-pronged skewers, soaked in water for 24 hours minimum, then drained
2 cups strained tomatoes or tomato sauce
1 cup blueberry jam
½ cup brown sugar
¼ cup white vinegar
2.5 tsp salt
2 tsp Worcestershire sauce
In a large bowl, combine the ground chuck, eggs, bread crumbs, onion, garlic, basil, oregano, salt and pepper. Mix thoroughly and then roll into 39 meatballs – they should each be approximately 1 inch in size.
Cut the bacon slices in half. Wrap each meatball with a half slice of bacon and skewer immediately to prevent them from becoming unwrapped – place 3 bacon wrapped meatballs in the same direction on each skewer.
Preheat your BBQ grill over high heat. Grill the meatball skewers to sear the outside of the meatballs – approximately 3-4 minutes on each of the 2 sides of the meatballs (don’t sear the bacon sides yet as it will cause too many flare ups).
Turn off the burner below the skewers (while keeping other burner(s) on), lower the lid of your BBQ and cook with this indirect heat for approximately 25 minutes while maintaining a 325 degree Fahrenheit temperature on the gauge on the lid of your BBQ. When cooked, the internal temperature of the meatballs should read as 71 degrees Celsius on an instant read thermometer.
Place the cooked skewers over high heat to sear the 2 bacon sides now until bacon is browned. Serve with the dipping sauce.
While the skewers are cooking, combine the strained tomatoes, jam, brown sugar, vinegar, salt, and Worcestershire in a small pot on the side burner and cook until heated thoroughly, stirring frequently. Puree with a hand blender until smooth.