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Cheddar-packed BBQ bacon bombs bring big bold flavors for anyone wanting a cheesy, smoky bite. Biting through crispy bacon into soft, melty centers is way easier than it sounds. You’ll have fun tossing these together and folks will keep coming back for more at any party or game night.
Every single time I make these, my crew eats up the whole batch. The sauce gets sticky and sweet and honestly tastes just like something from a fancy spot—not even kidding, people always ask if I bought them. The first round I made for our cookout vanished way before the burgers were ready.
Ingredients
- Bacon: Smothers the outside for a crispy, smoky finish—thick slices work best
- BBQ sauce: Brings a glossy, sweet tang—pick what you love, smoky is awesome
- Shredded cheddar cheese: Melts right in the middle, sharp cheddar packs the most punch
- Egg: Holds everything together so meatballs don’t fall apart
- Breadcrumbs: Keep the meatballs tender—fresh crumbs are best if you have them
- Onion powder: Just a sprinkle for subtle savory flavor—it mixes in smooth
- Garlic powder: Adds simple mellow taste—granulated gives a lighter hit
- Salt and black pepper: Wake up the flavors in all the fillings
- Ground beef: Juicy and rich—go for 80% lean for the perfect bite
Step-by-Step Instructions
- Bake to Finish:
- Get the oven going at 375. Slide in your bacon bombs and bake until the bacon’s golden brown and super crisp—usually about 25 to 30 minutes. Make sure your meatballs hit 160 on a thermometer so they’re juicy and safe. Pop them out while they’re still piping hot and the cheese is running.
- Wrap and Glaze:
- Grab a slice of bacon and wrap it all the way around your stuffed meatball. Place the seam down on a tray lined with foil. Brush them generously on all sides with BBQ sauce.
- Fill and Shape Meatballs:
- Break the meat mixture into equal chunks and squish each flat in your hand. Drop a big pinch of cheddar in the center. Gently pull the edges up to seal the cheese all the way inside—pinch so nothing leaks out.
- Mix Up the Meat:
- Dump beef, breadcrumbs, egg, salt, pepper, garlic powder, and onion powder into a big bowl. Use your hands to just combine (but don’t smash it)—less mixing means softer meatballs.
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That burst of molten cheese right in the center is the real magic. When you cut one open and see the gooey cheddar oozing past the bacon, it’s wild how fast they disappear. My little one always tries to swipe the extra cheesed versions. Now we make bets for who gets the first bite.
Storage Tips
Once cooled down, stash leftovers in an airtight container in your fridge for up to three days. Want to keep them longer? You can freeze cooked or uncooked ones in a single layer, then toss them into bags once solid. Reheat from cold in a hot oven for ten minutes to get that bacon crisp again.
Swaps and Options
Use ground chicken or turkey if you want something lighter. For some heat, try tucking sliced jalapenos in with the cheese. Mix up the cheese—smoked gouda or pepper jack are both awesome picks. Gluten-free breadcrumbs will work if wheat’s a problem.
Serving Ideas
I go for these as the main meal next to roasted veggies or crispy potatoes. They’re also a star on any snack tray, especially with more BBQ sauce for dunking. Or, slice them up and stick a toothpick in for the no-fuss party platter.
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BBQ Vibes
Bacon bombs put a playful spin on all the best things about American barbeque—melty cheese in the middle and sticky sauce on top. Whenever I pass these around, friends start swapping stories about their favorite BBQ joints or whose secret sauce takes the crown.
Recipe FAQs
- → How can I stop cheese from oozing out?
Make sure the meat is packed tightly around the cheese, and wrap the ball fully with bacon to keep it sealed during baking.
- → Can I make these in advance?
Sure! Put them together beforehand and chill them. Just bake when you're ready, so the centers stay nice and gooey.
- → What other cheeses can I try?
Cheddar's great, but mozzarella or pepper jack are fun options for a different gooey flavor.
- → How do I know they’re cooked through?
Once the bacon is crispy and the meat's temperature hits 160°F (71°C), you're good to go!
- → How should I serve these bites?
Hot is best! Add extra BBQ sauce, sprinkle green onions, or pop them beside your favorite sides.