Summary

Ingredients

• 400 g minced meat, mixed
• 2 onions)
• 3 tablespoon mustard
• 4 tablespoon BBQ sauce
• 4 drops smoked oil
• 80 g bacon
• salt and pepper
• 1 tablespoon paprika powder
• 1 egg (s)
• 1 roll, stale
• 50 g breadcrumbs
• Toast, for serving
• BBQ sauce, for serving

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Instructions

1. Soak the stale roll in water.
2. Fry the bacon strips in a shallow pan over medium heat until crispy on both sides, about 4 minutes per side; remove and drain on paper towels, leaving the bacon fat in the pan.
3. Finely chop the 2 onions and fry in the bacon fat over medium heat for 6 minutes until translucent.
4. Squeeze the soaked roll until almost all liquid escapes.
5. Put the minced meat in a large bowl and add the squeezed roll, egg, cooked onions, 4 tablespoons BBQ sauce, 3 tablespoons mustard, and 4 drops smoked oil.
6. Crumble the cooled bacon and add to the mixture along with paprika powder, salt, and pepper.
7. Knead the mixture vigorously until combined; add breadcrumbs if needed to reach a firm, moldable consistency.
8. Form meatballs weighing roughly 50 grams each.
9. Fry the meatballs in the bacon fat over low heat for 5 minutes on each side, being careful not to brown the breadcrumbs.
10. Toast the bread slices and serve the meatballs on top with BBQ sauce.