Hearty Meatballs with Bacon, Tomato Sauce, and Mozzarella

The so-called Bacon Bombs are popular classics from the BBQ kitchen. In this variation, they are prepared in a Mini Dutch Oven and get a Mediterranean touch with sun-dried tomatoes, basil, and mozzarella.

These small Dutch ovens are perfect for portion-sized dishes. Each guest can have their own Mini Dutch Oven – ideal for barbecue evenings 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

150 g 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

500 g strained tomatoes

150 g 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 tbsp oil from the 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 meatballs from the mixture.

Cut the mozzarella into six slices.

2. Prepare the Bacon Bombs

Place three bacon slices crosswise into each Mini Dutch Oven.

Place a meatball 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 roast the tomato paste with it.

Add strained tomatoes, 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 them.

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

5. Prepare the grill

Prepare the grill for approximately 180 °C indirect heat.

Place the Mini Dutch Ovens with the Bacon Bombs in the indirect zone.

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

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

6. Grill bacon until crispy

Remove the Bacon Bombs briefly from the pots and roast them directly on the grill for a few minutes until the bacon is crispy.

Then place them back into the Mini Dutch Ovens.

7. Finalize

Add 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 approx. 5 minutes until the cheese is melted.

Garnish with a basil leaf.

Serve

Serve the Bacon Bombs directly in the Mini Dutch Oven.

They pair well with the crispy rosemary potatoes, as well as grilled vegetables or snack peppers.

Thank you to Futterattacke for the great recipe idea.