Savory meatballs with bacon, tomato sauce and mozzarella

Bacon bombs are a popular classic in BBQ cuisine. In this version, they are prepared in a mini Dutch oven and given a Mediterranean touch with sun-dried tomatoes, basil, and mozzarella.

These small Dutch ovens are perfect for individual portions . Each guest can have their own mini Dutch oven – ideal for barbecues or as a special highlight at a BBQ buffet.

Crispy rosemary potatoes from the grill make an excellent side dish.

Ingredients

For the Bacon Bombs

1 kg minced meat (mixed or beef)

18 strips of bacon

150g semi-dried tomatoes in oil

1 tbsp oregano

1 tsp salt

1 tsp pepper

6 tsp BBQ sauce

1 ball of mozzarella

6 basil leaves

For the tomato sauce

1 onion

1 clove of garlic

200 g tomato paste

500g passata (strained tomatoes)

150g semi-dried tomatoes in oil

1 tsp sugar

100 ml red wine (or water)

2 tsp salt

1 tsp pepper

10 basil leaves

Rosemary potatoes (side dish)

1 kg small potatoes (new potatoes)

1 tsp paprika powder

1 tsp rosemary

4 tablespoons of oil from the sun-dried tomatoes

sea ​​salt and pepper

preparation

1. Prepare the minced meat

Finely chop the dried tomatoes.

Mix well with minced meat, oregano, salt and pepper.

Form six equally sized balls of minced meat from the mixture.

Cut the mozzarella into six slices.

2. Prepare the Bacon Bombs

Place three slices of bacon crosswise into each mini Dutch oven.

Place a ball of minced meat on top and lightly wrap the bacon slices around the meat.

3. Prepare the tomato sauce

Finely dice the onion and garlic.

Sauté in a little oil.

Briefly sauté the tomato paste.

Add passata, red wine, dried tomatoes, sugar, salt and pepper.

Simmer the sauce gently for about 10-15 minutes , then stir in the basil.

4. Prepare the rosemary potatoes

Wash the potatoes thoroughly.

Pre-cook in salted water for about 5-7 minutes , then halve.

Mix with oil, rosemary, paprika powder, salt and pepper.

5. Prepare the grill

Prepare the grill for indirect heat of approximately 180 °C .

Place the mini Dutch oven with the bacon bombs in the indirect heat area.

Grill the potatoes in a cast iron pan in the direct heat zone .

Cook everything for about 25-30 minutes , turning the potatoes occasionally.

6. Grill the bacon until crispy.

Briefly remove the bacon bombs from the pots and roast them directly on the grill for a few minutes until the bacon is crispy.

Then place it back in the mini Dutch oven.

7. Finalize

Spoon some tomato sauce over each bacon bomb.

Glaze with BBQ sauce.

Place a slice of mozzarella on top.

Close the pots again and grill indirectly for about 5 minutes , until the cheese has melted.

Garnish with a basil leaf.

Serve

Serve the bacon bombs directly in the mini Dutch oven .

This goes well with crispy rosemary potatoes, grilled vegetables, or snack peppers.

Thank you to Futterattacke! Thanks for the great recipe idea.