These meatballs are encased in smoked bacon and filled with bubbling colby-jack cheese. Dredge them in your favorite flavor of our sauce, or brush it on while the meatballs are still on the grill and let the sauce set into a sweet-and-savory glaze. Serve with toothpicks and plenty of napkins—because there's no such thing as too much sauce.
3 1/2 lbs 80/20 ground chuck
3/4 C. zesty Italian dressing
1 Tbsp. Worcestershire sauce
1 Tbsp. seasoning salt
1/2 Tbsp. garlic powder
1/2 Tbsp. coarse black pepper
1/3 C. of Head Country Championship Seasoning, The Original
2 C. colby jack cheese, cubed
1 package of bacon
1 20oz bottle Head Country Bar-B-Q Sauce, The Original
In a large mixing bowl, mix ground hamburger, zesty Italian Dressing, Worcestershire sauce, seasoning salt, garlic powder, coarse black pepper, and Head Country Championship Seasoning.
Once fully mixed, cover and place in refrigerator to chill. Meanwhile, cook bacon to about 3/4 doneness and set aside.
Remove meat from refrigerator. Use a 4-oz ice cream scoop to measure out meat for meatballs.
Flatten out portioned meat, place a cube of cheese in the center, the pat meat around the cheese to form a ball.
Wrap a strip of bacon around each meatball. Add a toothpick to secure.
Grill 10-12 minutes over hot coals or until desired doneness. Remove from grill.
Place cooked meatballs with Head Country Bar-B-Q Sauce in a large sauce pan over medium heat until sauce has thickened. Serve meatballs with extra sauce and toothpicks. Enjoy!