Spicy Three-Cheese Jalapeno Meatballs
From Maple Leaf Foods
DATE: Wednesday, May 23rd, 2012
3 SchneidersÂ® Grillâ€™emsÂ® Fully Cooked Smoked Sausages Three Cheese Jalapeno, divided finely chopped
1 lb (500 g) Lean ground Pork
2 tbsp (30 mL) Chopped fresh cilantro
1 green onion, finely chopped
Freshly ground black pepper
Pinch chili powder
Pinch cayenne pepper
14 Slices SchneidersÂ® Bacon or SchneidersÂ® Maple Bacon
Maple Chipotle BBQ Glaze
4 tbsp (60 mL) Tedâ€™s World Famous BBQ Crazy Canuck Chicken & Rib BBQ Sauce or your favourite gourmet style barbecue sauce
2 tsp (10 mL) Tabasco Chipotle hot sauce
1/3 cup (75 mL) Maple syrup
1 Hardwood maple grilling plank (approx.12x8-inch/30x20 cm)
SOAK grilling plank in cold water for a minimum of 1 hour. Follow directions on grilling plank package.
CUT 2 sausages into 14 equal-sized chunks (7 pieces per sausage). Set aside.
FINELY chop remaining 1 sausage and place in a large bowl. Add ground pork, cilantro, green onion, chili powder and cayenne. Mix well. Season to taste with salt and black pepper. Divide mixture into 14 equal sized portions.
PLACE a portion of meat into the palm of your hand and flatten slightly. Place a chunk of sausage onto the ground pork mixture and wrap the meat mixture around the sausage so that the entire sausage is covered by the meat. Roll between your hands to make into a nice round meat ball. Repeat with remaining ground pork and sausage chunks.
WRAP each meatball tightly with a slice of bacon, stretching bacon as you wrap, to make sure it covers the entire surface of the meatball. Cover meatballs and refrigerate for at least 1 hour.
COMBINE barbecue sauce, chipotle hot sauce and maple syrup in a small bowl. Set aside.
SET grill up for indirect grilling* and preheat to 400Â°F (200Â°C). Place meatballs evenly spaced onto pre-soaked grilling plank. Transfer to indirect heat on grill and close lid. Grill for 8-10 minutes. Turn the grilling plank 180 degrees, close lid and continue to grill for an additional 8-10 minutes or until the bacon begins to crisp.
BASTE with maple chipotle bbq glaze. Continue to grill for an additional 5 minutes or until bacon is crispy, the glaze is sticky and the internal temperature of the meatball reaches 160Â°F (71Â°C). Remove and serve immediately.