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Every time bacon hits a skillet, I’m back on the patio at dusk, watching Dad show off with wild, cheesy creations. These Cheddar-Stuffed BBQ Bacon Bombs were his bragging rights—he mashed together the best parts of meatballs and cheesy burgers, all hugged by bacon. Dig in and cheddar spills out, sticky BBQ clings on, and every bite is a little disaster in the most delicious way.
Stuffing cheese inside ground meat was a happy accident on a last-minute grill night. We were low on everything, so we balled up whatever cheese was left, wrapped in bacon, then painted on some leftover BBQ sauce. What came out? A crispy, molten, meaty explosion—kind of everything you want at once.
Mouthwatering Ingredients
- Bacon (thin, stretchy slices): Use flexible bacon—it wraps easily and gets crispy. Skip thick styles; they don’t get as crunchy.
- Cheddar Cubes: Cut cheddar into chunks, don’t shred. Bold cheddar is boss for flavor and gooeyness.
- Ground Meat: Go 80/20 beef for best results or swap in pork for extra savory. Turkey and chicken need a little oil to stay juicy.
- BBQ Sauce: Dab on your favorite sauce. Prefer sweet? Try honeyed ones. Like tang? Grab something zippy.
- Worcestershire: Bumps meat flavor with that deep, savory hit.
- Onion & Garlic Powder: These smell should pop—fresh is key. They’re the classic go-to backbone for seasoning.
- Kosher Salt & Black Pepper: Amp up all the other goodies—go coarse for even coverage.
- Brown Sugar (optional): Sprinkle in for a sweet, caramel edge—works best with spicy sauce.
- Toothpicks: Don’t skip! Bamboo sticks hold everything together till crispy.
At the store, pick meat with a little fat in it—no one’s coming back for dry meatballs. Buy bacon that’s bendy; stiff slices snap, and you want them to hug each ball. For cheese, grab a block and cube it up—pre-shredded just doesn’t ooze the same.
Easy Cooking Steps
- Let Them Rest:
- Once cooked, give the bacon bombs a few minutes to sit so the cheese stays put and doesn’t flood out at first bite.
- Time To Broil:
- Almost crispy? Blast under the broiler to finish off for caramelized edges and juicy middles.
- Saucy Layers:
- Slather BBQ on each before baking and add more halfway through for maximum sticky flavor.
- All Wrapped Up:
- Swaddle every ball in a bacon strip and stick shut with a toothpick. This helps them crisp and stay shut while baking.
- Cheese Hiding Spot:
- Squish ground meat mix around a cheddar cube, squashing edges tight. Fully sealed meat means gooey cheese on the inside only.
- Flavor Starter:
- Combine beef (or pork) with Worcestershire, onion powder, garlic powder, salt, and pepper for all that savory punch right off the bat.
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Top Highlights
- Loaded with protein and fits gluten-free diets (if you sub in GF BBQ sauce)
- Make ahead and reheat—they’re just as tasty the next day
- Kids love them, and you can swap, mix, or hide ingredients for picky eaters
Using mozzarella seemed smart until I saw strings of cheese pouring out the sides—lesson: lock those meat edges tight! Also, kids somehow inhale several before the plate even lands on the table.
How To Switch It Up Each Season
- Spring: Try it with ground chicken, swap in pepper jack, and mix chopped scallions through the meat.
- Autumn/Winter: Smoked gouda in the center, dust of smoked paprika, and a sprinkle of fresh thyme makes things cozy.
- Summertime: Brush bawls with smoky BBQ and grill for real-deal smokiness.
Smart Prep Tips
- Build them in the morning and stash in the fridge until you’re ready to bake.
- Freeze individually wrapped—just thaw in the fridge and bake when needed. It’s great for stocking up quick dinners.
Tasty Twists
- Herby: Mix in lots of chopped chives and parsley for a green pop.
- Sweet & Savory: Swap regular bacon for maple and drizzle on peach BBQ.
- Heat Seeker: Add jalapeños or some chipotle sauce to the meat.
Must-Have Tools
- Sturdy tongs: Makes it simple and safe to flip while broiling.
- Pastry brush: Lets you spread BBQ perfectly so everything gets sticky and crispy.
- Heavy-duty sheet pan: Stops things from sticking and cooks evenly all over.
Tips You Need
- Be sure cheese is totally covered with meat—any cracks and the filling sneaks out.
- Lay bacon seam down (where the ends meet) so it stays put in the oven.
- Watch the broiler like a hawk—bacon burns wicked fast if you walk off.
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No lie, every batch brings back how the best comfort food often starts with a wild idea and not much planning. And seriously—nobody ever forgets their first bacon bomb bite!
Common Questions
- → How can I stop cheese from oozing out?
Pinch the meat tight so no cheese pokes through and make sure the edges are all sealed up before you add the bacon. You can stick them in the fridge for a bit before baking, too—it helps keep everything in place.
- → Which other cheeses melt nicely inside?
Go with mozzarella, gouda, or even pepper jack if you want something with a kick. Pretty much anything that melts smooth will do the job.
- → Is it okay to swap in ground turkey or chicken?
Absolutely! Lean turkey or chicken are great—just splash in a bit of oil or more sauce so they don't dry out.
- → How do I get the bacon super crispy?
Pop them under the broiler for a couple of minutes when they're almost done. Keep an eye out—you don't want burned bacon.
- → Got any great side dish ideas?
Try these with baked beans, crunchy coleslaw, cornbread, or a scoop of potato salad. Extra BBQ sauce on the side works, too.
- → Best way to keep and reheat leftovers?
Stick them in the fridge (good for three days) or toss them in the freezer. Warm them up in your oven or air fryer—they come out way better than microwaving.