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Craving something smoky, cheesy, and mouthwatering? Cheddar-packed BBQ Bacon Bombs always wow a crowd. These meatballs are wrapped up in bacon and stuffed with melty cheddar—perfect for sharing. Bonus? You can whip them up fast in only a few simple steps.
My crew can’t get enough of these. When that BBQ sauce turns sticky and sweet, you’d swear they were takeout. Tried doubling this last time for our backyard cookout—not a single one left behind by dessert.
Ingredients
- Breadcrumbs: keep the meatballs soft and help everything stick together—fresh ones taste best
- Shredded cheddar cheese: bold cheesy flavor and the best gooey melted middle—pick sharp cheddar for max melt
- Garlic powder: gives a mellow garlic kick—try granulated for a lighter flavor
- Onion powder: for that smooth, savory background—fine powders mix easily
- Egg: the glue that holds your meatballs together, no crumbling here
- Ground beef: go for 80 percent lean so your meatballs stay juicy and packed with flavor
- Bacon: brings that smoky crunch—thick cut is best so it gets super crispy
- Salt and black pepper: make every bite pop with flavor
- BBQ sauce: adds a sticky, sweet glaze—grab smoky or tangy styles if you want a kick
Tasty Step-by-Step Guide
- Heat and Finish:
- Preheat your oven to 375. Bake everything for about 25-30 minutes. The bacon should be crisp and the middle piping hot (aim for 160 on a meat thermometer for safety). Dive in while it’s melty inside.
- Bacon Blanket and Sauce:
- Wrap your stuffed meatballs tightly with bacon. Tuck the ends under so nothing unravels. Lay them bacon-side down on a lined pan. Brush each one with all that BBQ sauce so every bite shines.
- Stuff to the Max:
- Grab pieces of the beef mixture, flatten them, and pile some cheddar in the middle. Fold the meat around so the cheese has no way out—seal it up well!
- Mix it Up:
- Throw ground beef, breadcrumbs, egg, both powders, salt, and pepper into a big bowl. Use your hands (clean, of course) and mix until just combined to keep them tender.
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Pulling these out of the oven is the best—gooey cheddar oozes through those bacon layers. My youngest always tries to swipe the cheesiest one first. It’s become our family game to call “dibs” before they hit the table.
Keeping Leftovers Fresh
Let any extras cool to room temp, then keep them in a sealed container in your fridge for up to three days. Want to save them longer? Freeze those cooked or uncooked bombs flat, then pop them into a zip bag. Reheat cold ones at high heat for about ten minutes so the bacon’s nice and crisp again.
Swaps and Variations
Use ground turkey or chicken instead of beef for something lighter. Go spicy and toss a few jalapeños in with the cheese. Or switch up the cheese—smoked gouda and pepper jack are awesome. Gluten-free? Try your favorite GF breadcrumbs.
Tasty Ways to Serve
We love them as the main event next to crispy potatoes or roasted veggies. On a snack board? They get snatched up fast—keep extra BBQ dip handy. Sometimes I just slice them up with toothpicks for easy grab-and-go snacks at get-togethers.
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Barbecue Shoutout
These bacon bombs spin classic American barbecue on its head. Melty cheddar and sweet glaze remind me of everything great about cookouts. Every time I serve them, everyone compares their favorite sauces and tells stories about backyard BBQs.
Recipe FAQs
- → How can I stop the cheese from oozing out?
Make sure the beef completely surrounds the cheese, and wrap the bacon snugly to seal everything while baking.
- → Is it alright to make these in advance?
Absolutely! Put them together ahead of time, refrigerate, and bake when you're ready for hot, cheesy bites.
- → Can I swap out the cheddar for something else?
Sure! Try mozzarella for a creamy melt or pepper jack if you want a bit of spice.
- → How do I ensure they’re fully cooked?
Cook until the bacon is crisp, and use a meat thermometer to check that the beef reaches 160°F (71°C).
- → What’s the best way to plate these?
Serve warm, paired with extra BBQ sauce, a sprinkle of green onions, or alongside sides like coleslaw or fries.