🧀🔥 Cheddar-Stuffed BBQ Bacon Bombs
🧂 Ingredients (Makes about 8 bombs)
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1 lb (450 g) ground beef (80/20 works best)
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1/2 cup breadcrumbs (optional for binding)
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1 egg (optional for binding)
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Salt & pepper to taste
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp smoked paprika
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4 oz cheddar cheese (cut into 1/2″ cubes)
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16 slices of bacon (thin-cut works best)
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1/2 cup BBQ sauce (your favorite brand)
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Optional: chopped jalapeños, chopped onions, or pickles (to stuff inside)
🔪 Instructions
1. Preheat Oven or Grill:
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Oven: Preheat to 400°F (200°C)
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Grill/Smoker: Preheat to 350–375°F (177–190°C) with indirect heat
2. Make the Beef Mix:
In a bowl, mix ground beef with salt, pepper, garlic powder, onion powder, paprika, and breadcrumbs/egg (if using). Don’t overmix—just until combined.
3. Assemble the Bombs:
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Take about 2–3 tbsp of the beef mixture, flatten it into a small patty in your hand.
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Place a cube of cheddar (and jalapeño or pickle, if using) in the center.
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Wrap the meat around the cheese to seal it in—form a meatball.
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Wrap each ball with 2 slices of bacon in a crisscross pattern, tucking the ends underneath or securing with toothpicks if needed.
4. Bake or Grill:
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Oven: Place bombs on a wire rack over a foil-lined baking sheet. Bake for 25–30 minutes, then brush with BBQ sauce and bake another 10–15 minutes, or until bacon is crisp and internal temp hits 160°F (71°C).
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Grill/Smoker: Cook with indirect heat for about 35–45 minutes, brushing with BBQ sauce in the last 10–15 minutes.
5. Rest & Serve:
Let them rest 5 minutes before serving so the cheese settles a bit. Serve with extra BBQ sauce on the side.
🧊 Storage Tips:
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Fridge: Keeps for 3–4 days.
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Freezer: Wrap tightly and freeze up to 2 months. Reheat in oven until warmed through.
🔧 Optional Add-Ons:
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Swap cheddar for pepper jack or mozzarella for variation.
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Use ground pork or mix beef + sausage for richer flavor.
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Glaze with honey or bourbon-infused BBQ sauce for a sweet twist.