Iowa Bacon-Wrapped Meatballs on the Arteflame Grill

Introduction

These Iowa-inspired bacon-wrapped meatballs are bursting with flavor, made from a blend of premium beef and pork, and grilled to perfection on the Arteflame. By utilizing the flat-top cooktop and center grill grate for a high-heat sear, these meatballs are crispy on the outside while staying perfectly juicy inside. This recipe is simple to follow and delivers rich, smoky, mouth-watering results.

Ingredients

• 1 lb ground Iowa beef
• 1 lb ground Iowa pork
• 12 slices thick-cut bacon
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 2 tbsp butter (for grilling)
• Wood for grilling

Instructions

Step 1: Prepare the Arteflame Grill

• Pour some vegetable oil on three paper napkins.
• Place the soaked napkins in the grill and stack firewood over them.
• Light the napkins and let the fire burn for about 20 minutes.
• Allow the grill to heat until the center grate reaches 1,000°F and the flat cooktop is at the ideal grilling temperature.

Step 2: Prepare the Meatball Mixture

• In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, egg, garlic, salt, black pepper, smoked paprika, and onion powder.
• Mix everything thoroughly until well combined.
• Portion out the mixture into 12 evenly sized meatballs.

Step 3: Wrap the Meatballs with Bacon

• Take a slice of bacon and wrap it around each meatball.
• Secure the bacon with a toothpick if needed.

Step 4: Sear the Meatballs on the Center Grill Grate

• Add a tablespoon of butter to the center grill grate.
• Place the bacon-wrapped meatballs onto the center grill grate and sear for 1-2 minutes per side to lock in the juices.

Step 5: Finish Cooking on the Flat Cooktop

• Transfer the seared meatballs to a medium-hot zone on the flat cooktop.
• Cook, turning occasionally, for about 10-12 minutes or until they reach an internal temperature of 150°F.

Step 6: Rest and Serve

• Remove the meatballs from the grill when the internal temperature is 155°F (they will continue cooking after removal).
• Let them rest for 5 minutes before serving.

Tips

• Use thick-cut bacon to ensure a perfect crispy texture.
• Position the meatballs on the cooktop based on the desired heat level—closer to the center for faster cooking, further out for slow cooking.
• Butter enhances the flavor better than olive oil when grilling.
• If using a meat thermometer, take them off the grill at 15°F below your target temperature.

Variations

• Spicy Kick: Add 1 tsp crushed red pepper flakes and 1 tbsp diced jalapeños to the meat mixture.
• BBQ Lover’s: Brush the meatballs with your favorite BBQ sauce during the last 5 minutes of grilling.
• Cheese-Stuffed: Insert a small cube of mozzarella or cheddar inside each meatball for a melty surprise.
• Herb-Infused: Mix in 1 tbsp finely chopped fresh basil and oregano for a fresh herbaceous twist.
• Smoky Bourbon: Add 1 tbsp bourbon and 1 tsp brown sugar to the meat mixture for a sweet-smoky depth.

Conclusion

Grilling these Iowa bacon-wrapped meatballs on the Arteflame ensures unbeatable flavor and texture. The high-heat searing locks in juices, while the flat cooktop provides flawless even cooking. Whether for a weekend barbecue or special occasion, these meatballs will impress. Enjoy experimenting with the variations and pair them with great sides for a fantastic meal.

Best pairings

• Grilled sweet corn with butter
• Smoked baked beans
• Grilled garlic bread
• Crispy potato wedges cooked on the Arteflame
• A bold red wine or an ice-cold craft beer