Cheddar BBQ Bombs (Print-Friendly Version)
# What You'll Need:
→ Main Components
01 -
12 slices thin bacon
02 -
4 ounces cheddar, cut in cubes
03 -
1 lb ground pork or beef
→ Seasonings
04 -
1 tablespoon brown sugar for a hint of sweetness, optional
05 -
1/2 teaspoon ground pepper
06 -
1/2 teaspoon salt
07 -
1 teaspoon onion powder
08 -
1 teaspoon garlic powder
09 -
1 tablespoon Worcestershire sauce
→ Finishing
10 -
1/2 cup BBQ sauce for glazing
# Step-by-Step Directions:
01 -
Cover your baking pan with foil and set your oven to 375°F. Cleanup'll be so much easier this way.
02 -
Toss ground meat in a big bowl with your Worcestershire, onion powder, garlic powder, salt, and pepper. Stir until it all looks blended and even.
03 -
Grab a bit of meat mix, flatten it, and stick a cheddar chunk in the middle. Seal the cheese inside by rolling the meat into a ball. Do this until you run out of meat and cheese cubes.
04 -
Take a bacon slice, wrap it around each meatball, and poke a toothpick through the seam to keep it closed.
05 -
Coat each bacon meatball with a little BBQ sauce using your brush.
06 -
Set your bacon-wrapped balls on the pan and bake for about 25 or 30 minutes. Halfway through, slap on some more BBQ sauce for extra goodness.
07 -
Crank up the broiler for 2 or 3 minutes at the end so the bacon gets nice and crispy. Keep an eye on it so it doesn't go too far.
08 -
Let them sit for a couple minutes, then pull out the toothpicks and enjoy the cheesy melty centers while they're hot.
# Helpful Notes:
01 -
If you want more caramel-like edges, sprinkle on some brown sugar before they cook.
02 -
Try it with gouda or pepper jack instead of the usual cheddar for a new twist.
03 -
Put extras in a container in the fridge for up to three days, or freeze them by themselves for three months.
04 -
Warm leftovers in a 350°F oven for about 10 minutes or zap them in an air fryer at 375°F for 5 minutes.