BBQ Bacon Cheddar Bombs

Make Ahead Options

These bacon bombs work wonderfully for busy hosts who need to prep ahead. You can form the meatballs and wrap them in bacon up to 24 hours before cooking. Store them covered in the refrigerator with toothpicks already inserted. This advance preparation allows the flavors to meld together, resulting in an even more delicious final product. Just bring them to room temperature for about 15 minutes before cooking for the most even results.

Perfect Pairings

These BBQ Bacon Cheddar Bombs pair beautifully with lighter sides that balance their richness. Try serving alongside a crisp coleslaw with vinegar dressing to cut through the fat, or a simple green salad with ranch dressing. For a more substantial meal, they complement mac and cheese or potato salad wonderfully. Beverage pairings include cold beer, bourbon cocktails, or for non alcoholic options, a sparkling lemonade provides refreshing contrast to the savory bombs.

Troubleshooting Tips

If your bacon bombs fall apart during cooking, the meat mixture might be too loose. Next time, try chilling the formed meatballs for 30 minutes before wrapping them in bacon. This helps them firm up and maintain their shape. For bacon that refuses to stay wrapped, use two toothpicks in a crisscross pattern. And if you find your bacon not crisping enough in the oven, a quick 2 minute broil at the end of cooking time can create that perfect exterior texture.

Regional Variations

This recipe draws inspiration from American BBQ traditions but adapts beautifully to regional flavor profiles. In the Southwest, add chopped green chiles and pepper jack cheese to the beef mixture. For a Carolina style twist, use a mustard based BBQ sauce and add a touch of apple cider vinegar to the meat mix. Midwest cooks might prefer adding a bit of brown sugar for sweetness, while Texas inspired versions could incorporate brisket rub seasonings and a spicier sauce profile.

Frequently Asked Questions

→ How can I prevent the bacon from coming loose while cooking?

Secure the bacon with a toothpick, ensuring it wraps tightly around the meatball. Soak the toothpicks in water if grilling to avoid burning.

→ What’s the best way to ensure the meatballs stay tender?

Mix the meat gently, avoiding overworking it. This helps maintain a soft, tender texture rather than a dense result.

→ Can these be made ahead of time?

Yes, you can prepare the meatballs and wrap them in bacon a day in advance. Store them in the refrigerator until it’s time to cook.

→ What dipping sauces work well with these?

BBQ sauce is a classic choice, but you can also try ranch dressing, spicy mayo, or honey mustard for variety.

→ How can I make these spicier?

For extra heat, add cayenne pepper to the beef mixture or serve with pickled jalapeños and spicy BBQ sauce.

Ingredients

→ Meatball Ingredients

01 1 lb ground beef (80/20 blend for best texture)

02 ½ cup BBQ sauce

03 ½ cup grated sharp cheddar cheese

04 1 tsp garlic powder

05 1 tsp onion powder

06 ¼ tsp freshly cracked black pepper

07 ½ tsp kosher salt

→ Bacon Wrapping

08 12 strips thick-cut bacon

09 12 toothpicks (soaked in water if grilling)

→ Optional Toppings

10 BBQ sauce for dipping (optional)

11 Diced green onion (optional)

12 Pickled jalapeños for extra flavor (optional)

Instructions

Step 01

Set oven to 375°F (190°C) and line a baking tray with foil or parchment. Place a wire rack on top for even crisping. If grilling, preheat grill to 375°F and lightly oil grates to prevent sticking.

Step 02

In a mixing bowl, gently combine ground beef, cheddar, BBQ sauce, salt, pepper, garlic powder, and onion powder to avoid overmixing.

Step 03

Divide the mixture into 12 even parts, shaping each into a 1½-inch ball. Wet hands with cool water if mixture sticks.

Step 04

Wrap a slice of bacon around each meatball, overlapping slightly. Secure with a toothpick. Repeat with remaining meatballs.

Step 05

Place on grill and close lid. Cook for 15–20 minutes, rotating for even cooking. Ensure bacon is golden and meatball temperature reads 160°F. Move to cooler grill sections if flare-ups occur.

Step 06

Place bacon-wrapped meatballs on the wire rack and bake for 20–25 minutes, flipping halfway through. Ensure internal temperature measures 160°F.

Step 07

Let cooked meatballs rest on a paper towel-lined plate for 5 minutes. Remove toothpicks before serving. Garnish with green onions and serve with BBQ sauce if desired.

Notes

1. For added flavor, substitute regular cheddar with smoked cheddar or add liquid smoke to the BBQ sauce.
2. Adjust spice level by adding cayenne pepper or using a spicy BBQ sauce.
3. Sweeten by including honey or brown sugar in the meat mixture.