Description
Delicious bacon-wrapped meatballs stuffed with cheddar and nestled in onion layers, glazed with BBQ sauce—perfect as a hearty appetizer or game-day main.
Ingredients
Units
Scale
- 2 red onions (or 3 yellow/white)
- 1 1/2 lb ground beef (80/20)
- 8 oz sharp cheddar cheese, shredded or cubed
- 18 slices thick-cut bacon
- 1/2 cup breadcrumbs
- 1 egg
- 1/2 cup BBQ sauce, plus extra for glazing
- 2 Tbsp avocado oil (optional)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Preheat oven to 425 °F (or grill to medium indirect heat).
- Trim ends off onions, peel outer layers, cut in half, and separate two outer layers for wrapping.
- In a bowl, combine beef, breadcrumbs, egg, BBQ sauce, oil, salt, pepper, garlic & onion powders; mix gently.
- Divide mixture into 6 portions; press cheddar into each and form into balls.
- Wrap each meatball in 2 onion layers.
- Lay 3 bacon slices in a star pattern, place onion-wrapped ball in center, wrap bacon around and secure with toothpicks.
- Place bombs on rack or foil-lined sheet; bake 40 min until bacon is crispy and meat reaches 165 °F. Brush with BBQ sauce and bake additional 5–10 min.
- Let rest a few minutes before serving.
Notes
- Reserve inner onion pieces for other recipes.
- Avoid overmixing beef to keep meatballs tender.
- Chill formed bombs briefly before baking for better shape retention.
- Cook on a rack for crisper bacon; broil 1–2 min if needed.
- Bombs can be assembled ahead and refrigerated up to 24 hrs before cooking.
Nutrition
- Serving Size: 1 bomb
- Calories: 670
- Sugar: 3 g
- Sodium: 580-1720 mg
- Fat: 50 g
- Saturated Fat: 21 g
- Unsaturated Fat: 29 g
- Trans Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 154 mg