Bacon Cheddar BBQ Bombs (Printable Version)
# What You'll Need:
→ Meatball Mixture
01 -
1 lb ground beef (80/20 mix for juicier results)
02 -
½ cup barbecue sauce
03 -
½ cup shredded sharp cheddar
04 -
1 tsp garlic powder
05 -
1 tsp onion powder
06 -
¼ tsp fresh ground black pepper
07 -
½ tsp sea salt
→ Bacon Covering
08 -
12 strips thick bacon
09 -
12 wooden toothpicks (soaked in water for grilling)
→ Extra Garnishes
10 -
Barbecue sauce for dipping (if wanted)
11 -
Chopped green onions (if wanted)
12 -
Tangy jalapeños for kick (if wanted)
# How to Make It:
01 -
Turn oven to 375°F (190°C) and cover a tray with foil or parchment. Add a wire rack on top for better air flow. For grill fans, warm it to 375°F and brush oil on grates so food won't stick.
02 -
Grab a bowl and lightly mix the beef, cheese, barbecue sauce, salt, pepper, and both powders. Don't overwork the meat or it'll get tough.
03 -
Split the mix into 12 equal portions and roll each into a 1½-inch ball. Dampen your hands if the meat sticks to them.
04 -
Take each meatball and wrap it with bacon, letting edges overlap a bit. Stick a toothpick through to hold it. Do this for all balls.
05 -
Put wrapped balls on the hot grill and shut the lid. Let them cook 15-20 minutes, turning now and then. Make sure bacon turns golden and meat hits 160°F inside. If flames jump up, move balls to a cooler spot.
06 -
Put your bacon-covered meatballs on the rack and cook 20-25 minutes, flipping once halfway. They need to reach 160°F inside to be safe.
07 -
Move cooked meatballs to a plate lined with paper towels and let them sit 5 minutes. Pull out toothpicks before you serve. Top with green onions and offer barbecue sauce on the side if you want.
# Additional Tips:
01 -
Try using smoky cheddar or a few drops of liquid smoke in your sauce for extra flavor depth.
02 -
Make them spicier with a dash of cayenne or a hot barbecue sauce.
03 -
For a sweeter version, mix in a spoonful of honey or brown sugar with the meat.