BBQ Bacon Cheddar Bombs (Print Version)

# Ingredients:

→ Meatball Ingredients

01 - 1 lb ground beef (use 80/20 for the best texture)
02 - ½ cup of your go-to BBQ sauce
03 - ½ cup grated sharp cheddar cheese
04 - 1 tsp each of garlic and onion powder
05 - ¼ tsp freshly cracked black pepper
06 - ½ tsp kosher salt

→ Bacon Wrapping

07 - 12 strips of thick-cut bacon
08 - 12 toothpicks (soak in water if grilling)

→ Optional Toppings

09 - More BBQ sauce for dipping
10 - Diced green onion for decoration
11 - Pickled jalapeños for extra flavor

# Instructions:

01 - Set your oven to 375°F (190°C) and cover a baking tray with foil or parchment for easy cleaning. Add a wire rack on top so the bacon crisps evenly. If grilling, heat the grill up to about 375°F and brush the grates lightly with oil to stop sticking.
02 - Mix together the beef, cheddar, BBQ sauce, salt, pepper, garlic powder, and onion powder in a big bowl. Don't overdo the mixing—keep it gentle so the texture stays soft and tender.
03 - Split the mixture into 12 parts. To make even sizes, divide the whole mix into halves, then split each half into 6. Roll each portion in your hands to make them into rounded 1½-inch balls. If the blend sticks, wet your hands with cool water for easier rolling.
04 - Take a meatball and wrap a bacon slice all around it, overlapping slightly to cover it up. Use a toothpick to secure the bacon and keep it in place. Repeat for each meatball till they're all wrapped.
05 - Pop the wrapped meatballs on the hot grill and close the lid. Cook for 15 to 20 minutes, rotating them with tongs to ensure even cooking. They're ready when the bacon is golden, crispy, and just a bit caramelized, and a thermometer reads 160°F inside. If fat dripping causes flare-ups, shift the meatballs to a cooler section of the grill.
06 - Put the bacon-wrapped balls onto the baking tray (or wire rack). Bake for 20 to 25 minutes, flipping them halfway through so the bacon comes out crisp on all sides. Check doneness with a thermometer—the beef's temperature should reach 160°F.
07 - Lift the bacon-wrapped meatballs onto a plate lined with paper towels. Let them chill for 5 minutes before serving so the juices stay where they belong.
08 - Remember to take the toothpicks out before serving (or warn your guests to avoid surprises). Toss on some green onions for garnish, and serve them with a dip of BBQ sauce if you'd like. These work perfectly as finger food for gatherings or a side for dinner.

# Notes:

01 - Bacon bombs bring together melty cheese, smoky bacon, tangy BBQ, and seasoned beef in one delicious bite.
02 - For an added twist, try swapping regular cheddar for smoked cheddar or mix a little liquid smoke into the BBQ sauce.
03 - They can be made ahead! Prep the meatballs and keep them in the fridge until it’s time to bake or grill.
04 - Want extra heat? Sprinkle in some cayenne pepper or use a spicy sauce. Craving sweetness? Add a drizzle of honey or brown sugar to the beef mix.

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