Wash parsley and shake dry, pluck off the leaves and chop finely. Knead the chopped parsley and season with 2 teaspoons salt and 1 teaspoon pepper. Form approx. 14 balls out of the minced mass.
Onions peel, halve and remove the outer 3 onion layers. Place the onion layers around the meatballs and press on. Wrap 2 slices of bacon crosswise around each layer and press them together again firmly.
Mix sauce and honey. Spread the onion mince bombs with it all around and fry them on the hot grill for 15-20 minutes while turning.