Ground beef with Ankerkraut Mix Wiesel Ultimate and divide into 4 balls.
Prepare the grill for indirect heat and preheat it to 120°C. Press the Emmental cubes into the center of the meat and form into a ball. Wrap each meatball with a slice of bacon.
Place the balls on the rack and cook for 45 minutes.
Alternatively, bake bacon bombs in the oven preheated to 220°C for approx. 30 minutes.
