BBQ Bacon Cheddar Bombs (Print Version)
# Ingredients:
→ Meatball Ingredients
01 -
1 lb ground beef (80/20 blend recommended)
02 -
1/2 cup barbecue sauce
03 -
1/2 cup grated sharp cheddar cheese
04 -
1 tsp garlic powder
05 -
1 tsp onion powder
06 -
1/4 tsp freshly cracked black pepper
07 -
1/2 tsp kosher salt
→ Bacon Wrapping
08 -
12 strips thick-cut bacon
09 -
12 toothpicks (soaked in water if grilling)
→ Optional Toppings
10 -
Additional barbecue sauce for dipping
11 -
Diced green onions for garnish
12 -
Pickled jalapeños for extra flavor
# Instructions:
01 -
Preheat oven to 375°F (190°C). Line a baking tray with foil or parchment paper and place a wire rack on top. If grilling, preheat grill to 375°F and oil the grates lightly to prevent sticking.
02 -
Combine ground beef, grated cheddar, barbecue sauce, kosher salt, black pepper, garlic powder, and onion powder in a large bowl. Mix gently to preserve tenderness.
03 -
Divide the mixture into 12 equal portions. Shape each into a 1.5-inch diameter ball, moistening hands with cool water if the mixture is sticky.
04 -
Wrap each meatball with one strip of thick-cut bacon, overlapping slightly to cover fully. Secure with a toothpick and repeat for all meatballs.
05 -
For grilling, place bacon-wrapped meatballs over indirect heat, close the lid, and cook for 15–20 minutes, turning occasionally for even crisping. For oven, place on prepared wire rack and bake 20–25 minutes, flipping halfway. Confirm internal temperature reaches 160°F (71°C).
06 -
Transfer cooked meatballs to a plate lined with paper towels to absorb excess fat. Let rest for 5 minutes. Remove toothpicks before serving. Garnish with diced green onions and serve with extra barbecue sauce if desired.
# Notes:
01 -
Shift meatballs to cooler grill sections to prevent flare-ups from dripping bacon fat. These can be prepared ahead and refrigerated before cooking. Substitute cheddar with smoked cheddar or add liquid smoke to barbecue sauce for enhanced flavor.