Smoky Bacon-Wrapped Cheddar BBQ Meatball Bombs
These Smoky Bacon-Wrapped Cheddar BBQ Meatball Bombs are bursting with flavor, featuring a combination of smoky bacon, gooey cheddar, and zesty BBQ sauce for a delightful crunch.
Ingredients
Meatball Mixture
- 1 lb ground beef (or ground turkey for a lean alternative) Ground turkey can be used for a lighter option.
- 1 cup breadcrumbs (panko works best for extra crunch)
- 1/2 cup shredded cheddar cheese (sharp cheddar adds more flavor) Use sharp cheddar for added flavor.
- 1 large egg For binding.
- 1/4 cup BBQ sauce And more for glazing!
- 2 cloves garlic, minced Fresh garlic elevates flavor.
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika For that smoky kick.
- Salt and pepper to taste
Wrapping
- 8-10 slices bacon Thick-cut for maximum flavor.
Garnish
- Fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the ground beef, breadcrumbs, cheddar cheese, egg, BBQ sauce, minced garlic, onion powder, smoked paprika, salt, and pepper. Mix until thoroughly incorporated, but don’t overmix.
- Using your hands, form the mixture into balls about 1 to 1.5 inches in diameter.
- Wrap each meatball with a slice of bacon, securing the ends against the meatball.
- Line a baking sheet with parchment paper or aluminum foil and arrange the bacon-wrapped meatballs on the sheet.
Cooking
- Bake in the preheated oven for 25-30 minutes until the bacon is crispy and the meatballs are cooked through.
- In the final 5 minutes of baking, brush a layer of BBQ sauce over the meatballs.
- Remove from the oven and let cool for a few minutes, then garnish with chopped parsley.
Notes
Leftover meatball bombs can be stored in an airtight container in the refrigerator for up to 3 days. For longer-term storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag.