Irresistible Cheesy BBQ Bacon Bombs
These Cheesy BBQ Bacon Bombs are the ultimate party appetizer, combining smoky, savory goodness in an easy-to-make, crowd-pleasing package. Perfect for game day, barbecues, or a cozy night in, they're sure to be a hit with minimal effort.
Equipment
- Baking Tray
- Foil or Parchment Paper
- Wire rack
- Large bowl
- Toothpicks
- Kitchen Scale (optional)
Ingredients
- 1 lb ground beef 80/20 blend
- 0.5 cup barbecue sauce your favorite kind
- 0.5 cup sharp cheddar cheese grated
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.25 tsp black pepper freshly cracked
- 0.5 tsp kosher salt
- 12 strips thick-cut bacon
- 12 count toothpicks soak in water if grilling
- barbecue sauce additional, for dipping (optional)
- green onions diced, for garnish (optional)
- pickled jalapeños for extra flavor (optional)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Line a baking tray with foil or parchment paper and place a wire rack on top.
- Step 2: In a large bowl, gently combine the ground beef, grated sharp cheddar cheese, barbecue sauce, kosher salt, black pepper, garlic powder, and onion powder. Mix just until everything is combined to avoid tough meatballs.
- Step 3: Divide the mixture into 12 equal portions and roll each into a 1.5-inch diameter ball.
- Step 4: Wrap one strip of thick-cut bacon around each meatball, ensuring the bacon overlaps slightly to cover the meatball completely. Secure each with a toothpick. If grilling, soak toothpicks in water beforehand.
- Step 5: Arrange the bacon-wrapped meatballs on the prepared wire rack. Bake for 20-25 minutes, flipping halfway through, until the internal temperature reaches 160°F (71°C) and the bacon is crispy.
- Step 6: Transfer the bombs to a plate lined with paper towels to catch excess grease. Let them rest for about 5 minutes. Remove all toothpicks before serving. Garnish with diced green onions and serve with extra barbecue sauce for dipping and optional pickled jalapeños.
Notes
Substitutions & Additions: You can swap ground beef for ground turkey, chicken, or pork sausage. Experiment with other cheeses like Pepper Jack, mozzarella, or smoked gouda. For more heat, add cayenne pepper, hot sauce, or finely diced fresh jalapeños to the meat mixture. Try different BBQ sauces (honey, mesquite, Carolina mustard) or even spicy honey mustard. For hidden veggies, finely grate zucchini or carrots into the mixture (squeeze out excess moisture first).
Tips for Success: Do not overmix the meat to keep the meatballs tender. Make meatballs roughly the same size for even cooking. Soak wooden toothpicks for at least 30 minutes if grilling or for extra caution in the oven to prevent burning. Use a wire rack to allow air circulation for crispy bacon. Don't overcrowd the pan, as this will steam the meatballs instead of roasting them. Resting the meatballs for a few minutes after baking helps redistribute juices, keeping them moist.
How to Store: Store leftover cooked bacon bombs in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes. To freeze, arrange cooked and cooled bombs in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2-3 months. Reheat from frozen in the oven at 350°F (175°C) for 20-30 minutes.