Bacon Wrapped Onion Bombs BBQ (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large yellow onions
02 -
680 grams lean ground beef (85-93% lean)
03 -
60 grams plain or seasoned bread crumbs
04 -
1 large egg
05 -
60 millilitres whole milk
06 -
240 millilitres barbecue sauce, plus extra for brushing
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1 teaspoon salt
10 -
0.5 teaspoon black pepper
11 -
8 cubes sharp cheddar cheese
12 -
16 slices center-cut smoked bacon
# Instructions:
01 -
Preheat oven to 220°C. Line a baking sheet with aluminium foil.
02 -
Trim the tops and bottoms from the onions and peel. Slice each onion in half vertically, then carefully remove the two thickest outer layers from each half. Reserve these halves for stuffing.
03 -
In a large mixing bowl, combine ground beef, bread crumbs, egg, milk, 3 tablespoons barbecue sauce, garlic powder, onion powder, salt, and black pepper. Mix until evenly incorporated and slightly sticky.
04 -
Divide the beef mixture into eight equal portions. Flatten each into a disc, place a cheddar cheese cube in the centre, and gently mold the beef around the cheese to seal it into a ball.
05 -
Encase each meatball between two matching onion halves, adjusting as necessary to completely surround the meat.
06 -
Arrange two bacon slices in an X on the work surface. Set the stuffed onion ball in the centre and fold the bacon around to envelop the bomb. Secure with a toothpick if required.
07 -
Place all prepared bombs seam-side down on the lined baking sheet.
08 -
Bake for 30 minutes, until the bacon begins to crisp and the onions are softened.
09 -
Remove the pan from the oven and brush each bomb thoroughly with remaining barbecue sauce. Return to oven for 10–15 minutes more, or until the sauce is bubbling, caramelised, and the internal temperature of the beef reaches 71–74°C.
10 -
Allow to rest for at least 5 minutes before serving to permit the cheese to set slightly. Serve hot.
# Notes:
01 -
Chilling the meat mixture for 15 minutes before shaping can enhance the structural integrity of the stuffed meatballs.