Bacon wrapped grilled meatballs
If you don’t have double metal skewers you can definitely use soaked bamboo skewers, just make sure to give them at least 20 minutes of soaking time before you use them. I’ve called for smoked paprika, but you can definitely substitute any other variety of paprika in this recipe.
*Originally published in the Boston Globe
1/2 teaspoon fennel seeds
1 teaspoon smoked paprika
2 cloves garlic, finely chopped
1 egg, beaten
2 green onions, finely chopped
1 1/2 pounds ground moose
Salt and pepper, to taste
12 sliced thick cut bacon (about 1 pound)
1. Using the broad side of a knife or a mortar and pestle gently crush the fennel seeds. In a large bowl combine fennel seeds, smoked paprika, garlic, egg, green onion and ground beef. Mix until all the ingredients are well combined then season to taste with salt and pepper.
2. Divide meat mixture into 12 balls, then wrap each ball with a piece of bacon. Skewer the meatballs so that the bacon is secured using double metal skewers or two bamboo skewers, then place back in the fridge. Let the meatballs sit in the fridge for 30 minutes, or up to overnight.
3. Heat your grill over high heat, then grill meatballs for 5-7 minutes. Flip then cook for an additional 5-7 minutes or until meatballs are cooked through and bacon has browned.