For the smoky BBQ basting sauce

For the meatballs


  • STEP 1

    Put all the ingredients for the smoky BBQ sauce in a pan, add 125ml water and season well, then bring to a simmer, whisking until combined. Leave to cool.

  • STEP 2

    In a bowl, mix together all the meatball ingredients, except the cheese and bacon, and season well. Take a walnut-sized piece of the mixture and flatten it with your hands, then wrap it gently around a mozzarella ball and roll it into a circle the size of a ping-pong ball. You should end up with 20 balls.

  • STEP 3

    Cut each slice of bacon in half across the short side and wrap half a slice around each ball. Transfer the balls to a baking tray with the overlapping bacon edges underneath, and cook at 190C/170C fan/gas 5 for 20 mins. Brush with the BBQ sauce and return to the oven for 8-10 mins more or until nicely browned. Brush again with sauce and eat warm, with even more sauce on the side for dipping.


Buy liquid smoke from for around £3. It also goes well in burgers and chilli.

Recipe from Good Food magazine, May 2016

Goes well with


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