Good meatballs, thin-cut bacon, steady heat, and PyroDust. Wrap them, season lightly, and cook over medium heat until the bacon renders and crisps. Pull them while they’re still tender and don’t push it past that point.
Ingredients
-
Fully cooked beef and pork meatballs
Store-bought is perfectly fine here - Thin-cut bacon slices
-
PyroDust BBQ Dry Rub
Medium is the sweet spot - Toothpicks
That’s it. Don’t add stuff just to feel busy.
Prep
-
Let the meatballs sit out for 10 to 15 minutes.
Cold meatballs make bacon stiff and uneven. -
Wrap each meatball with one strip of bacon, overlapping slightly.
Snug, not tight. - Secure with a toothpick.
-
Lightly dust all sides with PyroDust.
You should still see bacon through it.
Fire Setup
- Medium heat grill or kettle
- Clean charcoal fire
- No heavy smoke
This is about rendering and crisping, not smoking.
Cook
- Place the meatballs on the grate with space between them.
- Lid closed.
- Rotate once as the bacon tightens and starts to color.
Cook time:
- Roughly 20 to 25 minutes
You’re done when:
- Bacon is fully rendered
- Edges are crisp
- Fat has melted but not flared
Pull them before they get dark and brittle.
Serving Notes
These eat best hot, but they reheat extremely well.
Air fryer reheat:
- 425°F
- 6 to 8 minutes
- Shake once halfway
They’re rich, salty, and smoky all on their own. Pair them with something bright on the plate if you want contrast, but they don’t need help.
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