I recently tried one of Captain Jim’s hot sauces (sadly, no longer available. Just substitute your favorite BBQ sauce or glaze) at a food truck. I loved it, so I drove on over to INgredients (our local field-to-fork store that sadly is also gone!) and picked up a bottle each of every variety. It didn’t take me long to realize that I should’ve bought more than a single bottle of each….
The first thing I made was this straightforward approach to grilled bacon-wrapped meatballs. Everyone loves bacon. And meatballs. But to really make them out-of-this-world good, you need a good glaze and dipping sauce.
The glaze on these Caribbean Dream Bacon-Wrapped Meatballs sets up on the bacon, giving it a nice crunch. There’s a hint of sweetness from the honey, and a really nice kick from the hot sauce. Caribbean Dream hot sauce is a cayenne pepper-based sauce with a wonderful jerk flavoring. It isn’t that hot. It has a tremendous tropical flavor, with a slightly chunky consistency, and is almost fruity.
While you’re grilling your meatballs, throw on a few bacon-wrapped jalapeno-stuffed olives.
Caribbean Dream Meatball Bacon-Wrapped Meatballs
- 1 pound about 32 frozen precooked meatballs, thawed
- 16 pieces thin bacon
- 32 to othpicks
For the sauce
- 1/4 cup honey
- Water as needed
- Hot sauce to taste (I used Captain Jim's Caribbean Dream)
- Preheat oven to 400 F.
- Line two large baking sheet pans with aluminum foil.
- Place the bacon on the foil, but do not overlap the pieces.
- Bake for 5 minutes, flip, and bake another 5 minutes. You aren't trying to cook the bacon through, just partially cook it so it will get crispy on the grill.
- Remove bacon to paper towel-lined plates. Let pans cool and either reserve the bacon grease for another use, or simply roll the foil into balls and toss away. No mess, no fuss.
- Make the sauce by placing the honey in a small saucepan over medium heat.
- Add a tablespoon of water and stir. If the mixture is too thick, add more water, a little at a time.
- Once warm, add hot sauce to the mixture and heat through.
- Fire up your grill for indirect cooking.
- Wrap a piece of bacon around each meatball and secure with a toothpick.
- Place meatballs over indirect heat and cook for 5-10 minutes or until the bacon starts to crisp, rotating once.
- Brush sauce over each meatball and cook another 2 minutes.
- Rotate and brush with sauce again. Cook another 2 minutes and remove from grill.
- Serve with remaining sauce for dipping.