Bacon Wrapped BBQ Meatballs w/Lauren’s sweet sauce or Steve’s spicy sauce

 

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Well, I hope you all had a wonderful Thanksgiving!  We travelled to Arkansas and Illinois to be with family.  It was so nice to have Lauren home for a little while.  She is very involved in things at school and hasn’t come home as often as she did her Freshman year.  It has been an adjustment for the three of us left at the Bierman house.  Madison and her boyfriend came, too.  It was nice to have the family together again.

Lauren moved out of the dorm and into an apartment this year, so she has been cooking all of her own meals.  It is amazing the time that has freed up for me.  Steve and I took food to her one week back in October because she went on a retreat with her discipleship group and was gone all weekend, so she didn’t have time to make meals like she usually does.  Steve has been working on creating a barbecue sauce for Lauren that was free of her allergens.  I think he has pretty much perfected these.  We really like them.  These meatballs are a great tailgate food or appetizer for a party.  They are always a hit when we make them.  I hope you will enjoy them, too!

Bacon wrapped BBQ meatballs

  • 1 lb ground beef
  • salt, pepper, and garlic powder to taste
  • nitrate free bacon (we use Applegate Farms)
  • allergen free bbq sauce  (recipe posted below)

 

 

 

 

  • Place your ground beef in a large bowl and season to taste.
  • Form approximately 24 meatballs.  Then, cut your bacon slices into thirds.
  • Wrap one of your newly cut slices of bacon around your meatball and place on foil lined baking sheet.
  • Place in a 350 degree oven for 10 minutes.
  • Take baking sheet out of oven and drain.  Brush with BBQ sauce and place back in the oven for another 7 minutes.
  • Open the oven and brush the meatballs with BBQ sauce again.
  • Place back in to oven for another 5 minutes.

Remove from baking sheet and Enjoy!

 

Lauren’s Sweet Sauce

  • 2 tsp chili powder
  • 4 heaping Tbsp dark brown sugar
  • 1 Tbsp salt
  • 4 Tbsp honey
  • 1 Tbsp minced dried onion
  • 1 cup apple juice
  • 1/3 cup apple cider vinegar
  • 2 cups ketchup (we use Muir Glen)
  • 1/8 medium red onion coarsely chopped

In saucepan, combine all ingredients and bring to a slow boil over medium heat.  Continue to boil over low heat for 15 minutes or until sauce thickens.

Remove from heat and allow to cool.  Place in the refrigerator overnight.  The next day, heat back up and strain onion out of the sauce.  Put in a squeeze bottle.

 

Steve’s Spicy Sauce

  • 4 tsp chili powder
  • 4 heaping Tbsp dark brown sugar
  • 1 Tbsp salt
  • 1 Tbsp red pepper flakes
  • 2 Tbsp honey
  • 1 Tbsp dried minced onion
  • 1 cup apple juice
  • 1/3 cup apple cider vinegar
  • 2 cups ketchup
  • 1/8 medium red onion coarsely chopped
  • 1 tsp pepper
  • 1 tsp garlic salt
  • 1 tsp cayenne pepper

In saucepan, combine all ingredients and bring to a slow boil over medium heat.  Continue to boil over low heat for 15 minutes or until sauce thickens.

Remove from heat and allow to cool.  Place in the refrigerator overnight.  The next day, heat back up and strain onion out of the sauce.  Put in a squeeze bottle.

 

 

 

 

 

 

 

 

 

 

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