It’s the best I could come up with to name this.
Basically you make your meatball as per usual, previous meatball post.
Grab some bacon rashers, in this picture I used shortcut bacon the eye piece, it’s what I had in the freezer. I needed 2 pieces per large meatball. 1 piece per small one, hence their tallness and slightly odd shape.
I popped the meatball on the bench top and sorta straightened the sides going up. I then wrapped with the bacon and secured with a skewer.
I cooked them as I would a normal meatball just being careful when I turned them over. I guess you could bake them in the oven if you wished. The small ones taking less time to cook than the large. The skewer also conducts the heat and makes them cook a little quicker than normal.
Of course the men then dobbed a bit of bbq sauce on the top or you can pour over a little of the pan juices. Just a variation on the usual.
You could also use prosciutto or ham.