Bacon-Wrapped Meatballs with Mozzarella and Smoky Barbecue Sauce

• apple cider vinegar↗240g g
• ketchup↗120g g
• soft brown sugar↗55g g
• Dijon mustard↗1 ст. л. tbsp
• liquid smoke1 ч. л. tsp

  (see note below)

• red chili flakes1 ч. л. tsp
• lean ground beef↗500g g
• egg↗1
• thick slices of brown bread2

  crumbled

• smoked paprika↗1 ч. л. tsp
• cumin1 ч. л. tsp
• liquid smoke1 ч. л. tsp
• mini mozzarella balls↗20

  balls

• slices of smoked streak bacon10

Step-by-step instructions

1. 1

   In a saucepan, combine all the barbecue sauce ingredients, add 125 ml of water, season to taste, bring to a gentle boil while whisking continuously until smooth. Remove from heat and let cool.

2. 2

   In a large bowl, combine lean ground beef, the egg, bread crumbs, smoked paprika, cumin and 1 tsp liquid smoke. Mix well. Separate a walnut‑sized portion of the meat, flatten it, place a mozzarella ball in the center, and shape into a ping‑pong‑ball‑sized sphere. You should get 20 pieces.

3. 3

   Cut each bacon slice in half across the short side and wrap a half‑slice around each meatball. Place the meatballs on a tray with the bacon edges down and bake in a pre‑heated oven at 190 °C (170 °C with convection/gas 5) for 20 minutes. Then brush them with barbecue sauce, return to the oven for another 8–10 minutes until browned. Brush again with sauce and serve hot with extra dipping sauce.