It’s time to let my secret out, one of my all time favorite camping meals? What are they? They’re called Bacon Wrapped BBQ Meatball Onion Bombs and they will fill you up, keep you full and may and I mean may keep the kids quiet for a little while! Yes they are that good.
I make these in advance and keep them in a Esky until it is time to devour them. You can cook these in aluminium foil straight on the fire. This is great because you don’t have to lug around heavy skillets. I promise that once you try these you will want to make these every time you go camping. Amazing!
Top and tail the onion, peel off the outer skin and then gently slice through the first layer of onion.
Carefully peel it off, keep it in one piece so it doesn’t lose its shape. Dice remaining onion to add to the beef filling.
Using your hands, pack the meat into the onion skin until it is full and solid. Pat down the top and bottom to ensure a smooth round shape.
Now it’s time for the bacon. Firstly, wrap a rasher fully around the onion. Repeat this from top to bottom so the bacon covers the meat.
Continue doing this with 3-4 rashers until the whole onion is covered.
Repeat on the other onion and if required secure everything in place with a couple of cocktail sticks. These are great for using to pick up the bombs later on the plate.
For the first stage, we’re going to smoke these for an hour at 230F/110c. For this video we used some birch wood chunks.
With the bacon nice and crispy, and internal temps of the bombs at approximately 160F/70C, take them off the heat and glaze.
Brush on your favorite sugar based sauce to ensure a beautiful caramelisation. We used a classic BBQ sauce.
Now, finish off in the 330F/165 C heat for 10-15 minutes. You can brush again if you prefer.