Danger Balls

Danger Balls are meatballs, but with a little Danger added. In fact, they are bacon-wrapped, smoked sausage-stuffed, maple-bourbon-BBQ glazed pork meatballs, smoked over hickory and charcoal. So, yeah. Danger Balls.

3 smoked sausages
500 g (1 1/4 lb) ground pork
2 tbsp chopped fresh cilantro
2 jalapeños, seeded, finely diced
1 green onion, minced
2 tsp BBQ seasoning
6 slices bacon
1/4 cup favorite BBQ sauce
1/4 cup maple syrup
1 1/2 oz bourbon
2 tsp hot sauce

Finely chop one of the smoked sausages. In a large bowl, combine the ground pork, chopped sausage, cilantro, jalapeños, onion, and BBQ seasoning.

Chop the other two sausages into 12 pieces total.

Form some of the ground pork mixture around each piece of sausage to make a meatball.

Cut bacon slices in half. Using one of the half pieces, wrap it around the meatball. I like to smooth it out onto the cutting board to help me wrap the ball.

Complete for each meatball.

BBQ the meatballs over direct heat, approx 350°F, turning, for 20 minutes, or until crispy.

Combine the BBQ sauce, maple syrup, bourbon, and hot sauce. Baste the meatballs, letting them cook for 5 more minutes, making them sticky.

Serve and eat!