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Holy smokes, these small meat treats are downright addictive. I whipped them up for a game day gathering last season and almost started a scuffle when they vanished. Picture succulent meatballs hiding gooey cheese, hugged by crunchy bacon, with a touch of rich BBQ goodness. They're basically all the awesome parts of a summer cookout packed into two-bite flavor bombs.
My friend Tim, who swears he's "counting calories," somehow downed eight of these while acting like he wasn't keeping track. His partner just sighed and mumbled, "Well, it's got some protein I guess." Hey, we all need to enjoy ourselves sometimes.
What You Need
- Ground Beef: Skip the extra lean stuff or they'll come out dry—80/20 mix delivers that perfect juicy result
- Thick Cut Bacon: Thin slices will crisp up too fast before the center cooks—worth spending extra on the thicker variety
- Sharp Cheddar: Go for the sharpest you can find to compete with the bold flavors—bagged shreds work okay but hand-grated gives smoother melting
- BBQ Sauce: Pick whatever kind you love—tangy, hot, woody, any type—it'll soak into the meat and form that yummy coating
- Basic Spices: Keep it straightforward—garlic and onion powders always come through for you
I found out the tough way that fancy cheese isn't better in this recipe. Once tried these with some pricey aged gouda, and it just melted away into nothing. Regular sharp cheddar actually stands up much better in the mix.
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Cooking Guide
- Mixing Your Meat
- Go easy when combining everything. Too much handling makes hard meatballs. I use my fingers since it's quicker and you can tell when the texture's right. The mix should stick together but still feel soft and moist.
- Getting The Right Size
- Making uniform balls helps them cook evenly. I grab my kitchen scale and go for around 2 ounces each. No scale handy? Just split the meat into 12 similar chunks. They should match a golf ball in size. Any larger and the outside will get too dark before the middle cooks through.
- Wrapping With Bacon
- Pull the bacon slightly before you wrap it. The strips shrink while cooking and might pop off if wrapped too snugly. I start in the middle then go up and down. That toothpick isn't just for show. It's crucial support to keep everything in place.
- Managing Temperature
- Whether you bake or grill, aim for medium heat. Too high and the bacon burns while the center stays cool. Too low and you miss out on that crispy outside. When grilling, keep away from direct flame. The dripping bacon fat will cause flareups that can burn your creations.
- Turning Them Over
- You'll need to rotate these guys during cooking for even bacon cooking, but do it carefully. The toothpicks can come loose if you're rough with your tongs. I find using two flat spatulas works best for the first turn, then switch to tongs once they've set up a bit.
- Taking A Break
- Those few minutes after cooking aren't just suggested. The cheese inside is super hot. Plus, the meat needs time to soak up its juices again. Believe me, burned mouths won't enjoy the rest of your meal.
The first batch I ever made, I didn't anchor the bacon properly and ended up with what looked like already-exploded meat grenades. Tasted fantastic, but looked awful. Some cooking mistakes you only make once.
Perfect Pairings
These tasty bombs work great as starters but can easily become your main dish. On game days, I put out toothpicks and extra BBQ sauce for dipping. For dinner time, toss them in a roll with some coleslaw for an incredible meatball sandwich. They're also amazing next to some macaroni and cheese or potato salad for a full comfort food attack.
Mix It Around
After you've got the standard version down, get adventurous. Trade the cheddar for pepper jack if you want some kick. Swap the BBQ sauce with buffalo sauce and blue cheese for a chicken wing twist. Throw some diced jalapeños into the meat mix for extra spice. For a morning version, try breakfast sausage instead of beef and fill with scrambled eggs and cheese.
Plan Ahead Tricks
You can get these ready a day early. Just shape the balls, wrap with bacon, stick in toothpicks, and store covered in your fridge. The flavors actually blend better as they sit together. I wouldn't go beyond 24 hours though, as the meat starts looking weird. For get-togethers, you can partially cook them earlier, then finish on the grill right before guests arrive.
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I've probably cooked these bombs about twenty different times by now, changing little things each round. What began as a "let's see what happens" trial has become the most demanded snack when company visits. There's something really rewarding about watching adults compete for the final meatball like they're fighting over the last lifeboat. Food that gets that kind of reaction deserves to stay in your regular lineup.
Frequently Asked Questions
- → Can I prep them early?
- Yep! You can prepare these up to a day ahead. Make the meatballs, wrap them in bacon, and refrigerate until you’re ready to cook. Fully cooked bombs can also be reheated in a 350°F oven for 10-15 minutes. They’re just a bit less juicy when reheated. Wait to add toothpicks right before cooking for the best results.
- → What’s the ideal BBQ sauce for this?
- Go with a sauce you love! Sweet and smoky works best, like Kansas City styles. For heat, try chipotle or habanero sauces. Honey BBQ caramelizes beautifully too. Avoid super thick sauces—they can make the mix heavy. If needed, thin thick sauces with a splash of apple cider vinegar.
- → Can I switch the meat?
- Sure thing! Ground turkey works for a lighter option, though it’s less juicy. Pork adds rich flavor, or try a beef and sausage blend for decadence. If you go with lean types like turkey or chicken, mix in a little olive oil (about 1–2 Tbsp) to keep them moist.
- → How do I stop grill flare-ups?
- To avoid bacon grease flare-ups: 1) Use a two-zone grill, starting with direct heat for the bacon then moving to indirect heat; 2) Keep a spray bottle with water close by; 3) Don’t poke the bacon while cooking; 4) Try using a grill basket or foil-lined tray with holes to catch drippings.
- → What sides go with these?
- Serve with BBQ sauce, ranch, or blue cheese for dipping. Classic sides like potato salad, coleslaw, or baked beans pair great. For a fun twist, add pickles and cheddar cubes on toothpicks next to them. They even make amazing sliders on small buns with tomato and lettuce.