Season the mince with salt and pepper and knead for a long time to activate the proteins in the meat for binding. Lay out the bacon as 3 x 3 wickerwork and press a handful of mince on each flat. Sweat the onions briefly and then mix them with the chopped chili peppers. Put about a tablespoon of this mixture on the mince, fold over some cheese and the bacon, it should enclose the meatball like a braid. Do this until all the minced meat is used up.
If you want, you can brush the bombs with a marinade or BBQ sauce.
Cook on the grill over indirect heat. Depending on the temperature of the grill, this takes 30 - 40 minutes. The bacon should be crispy and, of course, the mince should be completely cooked.
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