Easy Cheesy BBQ Bacon Bombs
Get ready to be the party hero with these irresistible Cheddar-Stuffed BBQ Bacon Bombs! Juicy meatball, gooey cheddar, crispy bacon, and sticky BBQ sauce combine in a simple yet flavor-packed bite that disappears the second it hits the table.
Equipment
- Baking sheet
- Foil
- Mixing bowl
- Brush
- Toothpicks
Ingredients
- 1 lb ground beef or ground pork Or a mix
- 4 oz cheddar cheese cubed
- 12 slices thin-cut bacon
- 1/2 cup BBQ sauce Your favorite kind
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp brown sugar optional
- Toothpicks
Instructions
- Step 1: Prep Your Station. Preheat your oven to 375°F (190°C). Line a baking sheet with foil.
- Step 2: Season the Meat. In a medium mixing bowl, combine the ground meat with the Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix everything together until just combined (do not overmix).
- Step 3: Stuff and Roll. Grab about 1.5 to 2 tablespoons of the meat mixture, flatten it, place a cube of cheddar in the center, and shape the meat around the cheese to form a meatball. Repeat for all meatballs.
- Step 4: Wrap it Up! Wrap a slice of thin-cut bacon tightly around each meatball. Secure the end of the bacon slice with a toothpick, pushing it through the bacon and meatball.
- Step 5: The First Glaze. Arrange the bacon-wrapped meatballs on your prepared baking sheet. Generously coat each one with your favorite BBQ sauce using a brush. If using optional brown sugar, sprinkle or gently brush a little over the sauced bombs.
- Step 6: Bake Time! Bake for 25-30 minutes at 375°F (190°C). About halfway through (around 12-15 minutes), brush them with more BBQ sauce.
- Step 7: Crispy Finish (Optional but Recommended!). For extra crispy bacon, carefully broil them for an additional 2-3 minutes, watching them closely to prevent burning.
- Step 8: Serve 'Em Hot! Let the bacon bombs cool on the tray for just a few minutes. Carefully remove the toothpicks before serving. Serve hot.
Notes
Substitutions & Additions: Swap cheddar for Monterey Jack, pepper jack, or smoked gouda. Try a mix of ground beef and Italian sausage. Add a pinch of cayenne pepper or red pepper flakes to the meat mixture or use spicy BBQ sauce. Substitute BBQ sauce with a teriyaki glaze or sweet and sour sauce. Mix finely chopped fresh parsley or chives into the meat mixture.
Tips for Success: Make meatballs roughly the same size for even cooking. Ensure meat completely surrounds the cheese cube to prevent leaks. Use thin-cut bacon for easier wrapping and secure it well with a toothpick. Don't skip lining the baking sheet with foil for easy cleanup. If broiling, stay nearby and watch them constantly.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a preheated oven (around 350°F) or an air fryer until warmed through. Microwaving works but bacon won't be as crispy.
Make Ahead: Assemble up to the point of baking (Step 5, without the second glaze). Store covered in the fridge. Add a few extra minutes to the initial baking time when cooking cold.
Air Fryer: Place in a single layer in the air fryer basket. Cook at 375°F (190°C) for about 12-18 minutes, flipping halfway through and brushing with BBQ sauce during the last few minutes.