Tomorrow's will be with store bought, pre cooked beef meatballs that i put in the fridge tonight so they will take the toothpick through them.
My question... Is the bacon enough to keep them from drying out? Or... I am thinking about injecting them a bit to get a little extra moisture inside. Creole butter is one thought, though I know that's more traditional for poultry, or maybe a little buffalo/barbecue sauce mix?
Am I crazy to think this way? Anyone ever tried it?