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These filling BBQ Bacon Cheese Bombs pack savory ground beef, gooey cheese, and crisp bacon into one mouthwatering appetizer that won't last long at parties. Their smoky, rich flavors come together in these juicy meatballs that everyone grabs quickly with barely any work from you.
I threw these together for a Super Bowl get-together when I needed something fast that would wow everyone. The plate was cleaned out before halftime hit, and now folks ask for them whenever I'm hosting.
What You'll Need
- Ground beef: pick 80/20 for the right amount of fat that keeps meatballs moist and helps them stick together
- BBQ sauce: brings tangy flavor and wetness while holding the meat mix together
- Sharp cheddar cheese: melts into delicious pockets throughout each bite
- Garlic and onion powder: add flavor depth without chunks getting in the way
- Thick cut bacon: covers each meatball fully and drips tasty fat as it cooks
- Kosher salt: boosts all the tastes without overdoing the saltiness
How To Make Them
- Get Your Cooking Area Ready:
- Turn your oven to 375°F and put foil on a baking sheet so cleanup's a breeze. If you've got a wire rack, use it to lift the meatballs so fat can drip down. For grill fans, warm it to medium high around 375°F and rub some oil on the grates so nothing sticks.
- Mix Your Meat:
- Put ground beef, cheddar cheese, BBQ sauce, and seasonings in a big bowl. Don't squish or overwork it - just mix gently so everything comes together but stays loose and tender.
- Shape Your Meatballs:
- Split the mixture into 12 same-sized balls about 1½ inches across. Wet your hands with cold water to stop sticking as you roll each one. Keep your touch light so they stay tender when cooked.
- Add The Bacon:
- Take each meatball and wrap a bacon slice around it, making sure the edges overlap a bit for full coverage. Push a toothpick all the way through to keep everything in place while cooking.
- For Grill Cooking:
- Set the wrapped meatballs on your hot grill and shut the lid. Cook about 15 to 20 minutes, turning now and then with tongs. Watch for flames from dripping fat and move them to cooler spots if needed. They're done when bacon gets crispy and inside hits 160°F.
- For Oven Cooking:
- Put your bacon-wrapped balls on the ready baking sheet. Cook for 20 to 25 minutes, turning them over halfway. The bacon should look golden and crispy all around, and they should read 160°F inside on a meat thermometer.
- Let Them Sit:
- Move the finished meatballs to a plate lined with paper towels and wait 5 minutes before serving. This waiting step lets all those tasty juices spread back through the meat for the best flavor and moisture.
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The thick bacon really makes this dish special. I found out after many tries that thin bacon just rips and doesn't get as crispy. Now my family compares all my appetizers to these bombs, which makes cooking for holidays both simpler and harder.
Prep Them Early
These bacon treats are perfect when you're busy hosting and need to work ahead. You can shape the meatballs and wrap them in bacon up to a day before cooking. Just cover them in the fridge with toothpicks already stuck in. This early prep lets the flavors mix together, making them taste even better. Take them out about 15 minutes before cooking so they warm up a bit for the most even results.
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Foods That Go Well
These BBQ Bacon Cheese Bombs taste amazing with lighter sides that cut through their richness. Try them with tangy vinegar coleslaw or a basic green salad with ranch dressing. If you want something heartier, they're great with mac and cheese or potato salad. Drink-wise, they go down well with cold beer, bourbon drinks, or if you don't want alcohol, bubbly lemonade gives a nice fresh contrast to the meaty bombs.
Fixing Common Problems
If your bacon bombs break apart while cooking, your meat mix might be too wet. Next time, try cooling the shaped meatballs for 30 minutes in the fridge before adding bacon. This helps them stay together better. When bacon won't stay wrapped, use two toothpicks crossed over each other. And if your bacon isn't getting crispy enough in the oven, turn on the broiler for just 2 minutes at the end to get that perfect crunch.
Different Ways To Make Them
This dish comes from American BBQ traditions but works great with local flavor changes. Down in the Southwest, try adding chopped green chiles and pepper jack cheese to your beef. For Carolina style, use a mustard BBQ sauce and splash in some apple cider vinegar. Folks in the Midwest might like adding a bit of brown sugar for sweetness, while Texas versions could mix in brisket seasonings and spicier sauce.
Common Questions
- → How can I keep the bacon from unwrapping during cooking?
Use a toothpick to hold the bacon snugly around each meatball. If you're grilling, dunk the toothpicks in water first so they won't burn.
- → What's the trick for making super soft meatballs?
Don't overhandle the meat when mixing. Just blend it enough to combine everything—this keeps them soft instead of tough.
- → Can I make these before my party starts?
Absolutely! You can form the meatballs and wrap them in bacon up to 24 hours early. Just keep them in your fridge until cooking time.
- → What should I serve with these for dipping?
BBQ sauce works great, but you might also enjoy them with creamy ranch, kicked-up mayo, or sweet-tangy honey mustard.
- → Any tips for adding more kick to these bombs?
Mix some cayenne into your meat mixture or serve them alongside pickled jalapeños and hot BBQ sauce for extra fire.