BBQ Bacon Cheddar Bombs
Indulge in flavorful BBQ bacon cheddar bombs—meatballs made with seasoned ground beef, sharp cheddar, and tangy BBQ sauce, all wrapped in crispy, golden bacon. These bite-sized delights are perfect as appetizers for cookouts, game nights, or any gathering. Prep is quick and straightforward, with both oven and grill options available. Finish these irresistible snacks with optional toppings like green onions or pickled jalapeños and serve them with extra BBQ sauce for dipping. Deliciously smoky, cheesy, and easy to share, they’re a guaranteed crowd pleaser!
This hearty BBQ Bacon Cheddar Bombs recipe combines juicy beef, melty cheese, and crispy bacon for an irresistible appetizer that disappears fast at gatherings. The perfect blend of smoky, savory flavors makes these little meatballs a guaranteed crowd-pleaser with minimal effort.
I first made these for a last-minute Super Bowl party when I needed something quick that would impress. The platter was empty before halftime, and now they’re requested at every gathering I host.
Ingredients
- Ground beef: 80/20 provides the perfect fat content for juicy meatballs that hold together beautifully
- BBQ sauce: adds tanginess and moisture while binding the meat mixture
- Sharp cheddar cheese: creates pockets of gooey goodness when melted inside
- Garlic and onion powder: deliver aromatic depth without the texture of fresh aromatics
- Thick cut bacon: wraps each meatball completely and renders its fat for incredible flavor
- Kosher salt: enhances all flavors without making the mixture too salty
Step-by-Step Instructions
- Prepare Your Cooking Surface:
- Heat your oven to 375°F and line a baking sheet with foil for easy cleanup. Add a wire rack if you have one to elevate the meatballs allowing fat to drip away. For grilling, preheat to medium high around 375°F and oil the grates lightly to prevent sticking.
- Mix The Meatball Base:
- Combine ground beef, cheddar cheese, BBQ sauce, and all seasonings in a large bowl. Use a gentle touch when mixing to avoid compacting the meat which would result in tough meatballs. The mixture should be well combined but still loose and tender.
- Form Even Meatballs:
- Divide the mixture into 12 equal portions about 1½ inches in diameter. Wet your hands slightly with cold water to prevent sticking as you roll each portion into a smooth ball. Keep your touch light to maintain tenderness in the final product.
- Wrap With Bacon:
- Take each meatball and carefully wrap a slice of bacon around it, slightly overlapping the edges to ensure complete coverage. Secure the end with a toothpick inserted all the way through to hold everything together during cooking.
- Grill Method:
- Place the wrapped meatballs on the preheated grill and close the lid. Cook for 15 to 20 minutes, turning occasionally with tongs for even cooking. Watch for flareups from dripping fat and move meatballs to a cooler zone if needed. They’re done when bacon is crispy and internal temperature reaches 160°F.
- Oven Method:
- Arrange the bacon wrapped meatballs on your prepared baking sheet. Bake for 20 to 25 minutes, flipping halfway through cooking. The bacon should become golden and crisp all around, and the internal temperature should register 160°F on a meat thermometer.
- Rest Before Serving:
- Transfer the finished meatballs to a paper towel lined plate and allow them to rest for 5 minutes. This crucial step allows juices to redistribute throughout the meat for maximum flavor and juiciness.
The thick cut bacon is truly the star ingredient here. I learned through many batches that thin bacon tends to tear and doesn’t crisp up as beautifully. My family now judges all my appetizers against these bombs, which makes holiday cooking both easier and more challenging.
Make Ahead Options
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