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These juicy BBQ Bacon Cheddar Bombs mix tender beef, gooey cheese, and crunchy bacon in a mouth-watering bite that won't last long at parties. The combo of smoky and savory tastes makes these small meatballs a hit with crowds without much work needed.
I whipped these up for a spur-of-the-moment Super Bowl get-together when I needed something fast but impressive. They vanished before halftime, and now everyone asks for them whenever I throw a party.
Ingredients
- Ground beef: Go with 80/20 for the right amount of fat that keeps meatballs moist and well-formed
- BBQ sauce: Brings a zesty kick and moisture while keeping everything together
- Sharp cheddar cheese: Forms delicious melty pockets inside each bite
- Garlic and onion powder: Add flavor depth without chunks of fresh ingredients
- Thick cut bacon: Hugs each meatball completely and adds amazing taste as it cooks
- Kosher salt: Boosts all flavors without overdoing the saltiness
Step-by-Step Instructions
- Get Your Cooking Area Ready:
- Set your oven to 375°F and cover a baking sheet with foil to make cleanup a breeze. If you've got one, put a wire rack on top so fat can drip away from the meatballs. For grill cooking, warm it to medium high around 375°F and lightly oil the grates so nothing sticks.
- Create The Meat Mixture:
- Put ground beef, cheddar cheese, BBQ sauce, and all spices in a big bowl. Mix it gently to keep the meat loose - pressing too hard will make tough meatballs. Everything should be mixed well but still feel soft and fluffy.
- Shape Your Meatballs:
- Split the mix into 12 same-sized pieces about 1½ inches across. Dampen your hands with cold water so the meat won't stick as you roll each piece into smooth balls. Keep your touch gentle for tender results.
- Add The Bacon Cover:
- Take one meatball at a time and wrap it with a bacon slice, making sure the edges overlap a bit for full coverage. Stick a toothpick all the way through to hold everything in place while cooking.
- Cooking On The Grill:
- Put your wrapped meatballs on the hot grill and shut the lid. Cook for 15 to 20 minutes, turning now and then with tongs for even cooking. Watch out for flames from dripping fat and move the meatballs to cooler spots if needed. They're done when the bacon gets crispy and the inside hits 160°F.
- Cooking In The Oven:
- Place the bacon-wrapped meatballs on your foil-lined tray. Cook for 20 to 25 minutes, flipping them over halfway through. The bacon should turn golden and crispy all over, and a meat thermometer should read 160°F inside.
- Let Them Sit Before Eating:
- Move the finished meatballs to a plate lined with paper towels and wait 5 minutes. This important step lets the juices spread back through the meat for the best flavor and juiciness.
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The thick bacon really makes this dish special. After lots of testing, I found that thin bacon tends to break and doesn't get as nicely crisp. Now my family compares all my appetizers to these bombs, which makes cooking for holidays both simpler and tougher.
Prep Ahead Ideas
These bacon treats are perfect for busy hosts who need to plan ahead. You can form and wrap the meatballs up to a day before cooking. Keep them in the fridge with toothpicks already stuck in. This early prep actually helps the flavors mix together, making them taste even better. Just let them warm up on the counter for about 15 minutes before cooking so they'll cook evenly.
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Great Food Matches
These BBQ Bacon Cheddar Bombs go really well with lighter sides that cut through their richness. Try them with tangy vinegar coleslaw or a simple green salad with ranch dressing. If you want a bigger meal, they're amazing with mac and cheese or potato salad. Drink-wise, they're great with cold beer, bourbon drinks, or if you don't want alcohol, sparkling lemonade gives a nice fresh contrast to the meaty bites.
Fixing Common Problems
If your bacon bombs break apart while cooking, your meat mix might be too soft. Next time, try cooling the shaped meatballs in the fridge for 30 minutes before adding bacon. This helps them stay together better. When bacon won't stay wrapped, use two toothpicks crossed over each other. And if your bacon isn't getting crispy enough in the oven, try turning on the broiler for the last 2 minutes to get that perfect crunchy outside.
Different Ways Around The Country
This recipe comes from American BBQ traditions but works well with local flavors too. In the Southwest, try adding green chiles and pepper jack cheese to your beef. For a Carolina touch, use mustard BBQ sauce and a splash of apple cider vinegar in the meat. Midwest folks might like a bit of brown sugar for sweetness, while Texas-style versions could use brisket seasonings and spicier sauce.
Common Questions
- → How can I keep the bacon from unwrapping during cooking?
Use a toothpick to hold the bacon tightly around each meatball. If you're using the grill, soak those toothpicks in water first so they won't burn up.
- → What's the trick to making sure the meatballs stay juicy?
Don't overwork the meat when you're mixing everything together. A light touch keeps them soft and juicy instead of tough and dry.
- → Can I make these before my party starts?
Sure thing! You can shape the meatballs and wrap them with bacon a day before your event. Just keep them in the fridge until cooking time.
- → What sauces go well with these bombs?
BBQ sauce is always a winner, but you might also like them with some ranch, kicked-up mayo, or sweet and tangy honey mustard.
- → How do I add more kick to these?
To bring the heat, mix some cayenne into your meat mixture or serve them with hot jalapeños and spicy BBQ sauce on the side.