Get ready to impress at your next barbecue with these delicious BBQ meatballs, wrapped in crispy bacon and slathered in a homemade teriyaki sauce. A delightful mix of savory and sweet, these meatballs are perfect for any outdoor gathering!
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
Meatballs
1 kilo / 2.2 pounds half pork, half beef ground meat
1 finger of ginger
3 cloves garlic
- 4 tbsp Deli BBQ Rub
1 egg
breadcrumbs as needed
4 tbsp chopped green onions
bacon strips, enough to wrap each meatball
Teriyaki Sauce
3 tbsp sunflower oil
4 cloves of garlic
25 gr / 0.9 oz fresh ginger
4 tbsp finely chopped green onions
500 ml / 2 cups soy sauce
62,5 ml / ¼ cup rice wine vinegar
1 tbsp sesame oil
200 gr / 1 cup dark brown sugar
30 gr / 1 oz corn starch
62.5 ml / ¼ cup water
Tools
Thanks to Borniak for sponsoring this recipe Visit their website to learn more.
How to
- Preheat your BBQ to 140°C or 284°F.
- In a large bowl, mix together the ground meat, grated ginger, minced garlic, Deli BBQ rub, egg, and breadcrumbs until well combined.
- Shape the mixture into golf ball-sized meatballs.
- Wrap each meatball with a strip of bacon, moistening your hands slightly to prevent sticking.
- Place the meatballs on the barbecue and cook for about 30 minutes.
- While the meatballs are grilling, prepare the teriyaki sauce.
Teriyaki sauce
- Heat some sunflower oil in a pan.
- Add the grated garlic and ginger, along with the finely chopped spring onions, and sauté until fragrant.
- Pour in the soy sauce, rice wine vinegar, sesame oil, and dark brown sugar, stirring until the sugar dissolves.
- Mix the corn starch with water and add it to the pan, bringing the mixture to a boil until it thickens slightly.
- Once the meatballs are cooked through, remove them from the barbecue and generously coat them with the homemade teriyaki sauce.
