Description
Discover how to make irresistible Cheddar BBQ Bacon Bombs with our step-by-step guide. Perfect for any gathering, these savory bites are sure to impress your guests!
Ingredients
- 1 pound (454 g) ground beef (80/20 recommended for juiciness)
- 1/2 cup (120 ml) BBQ sauce (your favorite variety)
- 1/2 cup (120 ml) sharp cheddar cheese, shredded
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1/2 teaspoon (3 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- 12 slices thick-cut beef bacon
- 12 toothpicks (soaked in water if grilling)
- Additional BBQ sauce for dipping
- Sliced green onions for garnish
- Pickled jalapeño slices
Instructions
- If baking, set your oven to 375°F (190°C) and cover a baking tray with parchment or foil for easier cleaning. Place a wire rack on top if possible to allow the bacon to crisp evenly. For grilling, warm up the grill to medium heat (around 375°F) and lightly grease the grates to avoid sticking.
- In a large bowl, blend together the ground beef, BBQ sauce, sharp cheddar cheese, garlic powder, onion powder, salt, and black pepper. Use your hands or a fork to gently mix until just combined, being cautious not to overmix to maintain tenderness. The blend should be well mixed but remain loose.
- Separate the beef mixture into 12 equal pieces. A kitchen scale can be useful for accuracy, or split the mixture in half, then divide each half into 6 parts. Shape each piece into balls roughly 1½ inches across by rolling them between your palms. If the mixture sticks, wet your hands slightly with cold water.
- Wrap a slice of bacon around each meatball, overlapping slightly to ensure full coverage. Use a toothpick to secure the bacon, inserting it through the bacon’s end into the meatball. Repeat with the remaining meatballs and bacon slices. The toothpick keeps the bacon in place and aids in turning and serving later.
- Position the bacon-wrapped meatballs on the grill set to medium heat. Cover and let them cook for 15-20 minutes, turning occasionally with tongs for even cooking. The bacon bombs are ready when the bacon is crispy and caramelized, and the beef’s internal temperature is 160°F (71°C). If flare-ups from bacon fat occur, move them temporarily to a cooler grill area.
- Arrange the bacon-wrapped balls on the baking tray or wire rack. Bake in the preheated oven for 20-25 minutes, flipping halfway to ensure even crisping of the bacon. They’re done when the bacon is golden and the internal beef temperature reaches 160°F (71°C).
- After cooking, place the bacon bombs on a plate lined with paper towels to soak up any extra grease. Allow them to rest for about 5 minutes before serving. This resting time helps the juices to redistribute, making them juicier when eaten.
- Carefully take out the toothpicks from the bacon bombs before serving (or inform guests if you leave them in for easier handling). Serve warm on a platter, optionally topped with sliced green onions. Offer extra BBQ sauce on the side for dipping. These are a great appetizer for gatherings, game days, or as a substantial protein addition to any meal.
Notes
- Use freshly shredded cheddar for optimal melting and flavor integrationnIncorporate BBQ sauce well into beef mixture for consistent flavor but avoid overmixingnSoak toothpicks in water to prevent burning on the grill
