Cheddar BBQ Bacon Bombs

If you are searching for the ultimate crowd-pleasing snack or hearty dinner that doubles as a showstopper, these Cheddar Stuffed BBQ Bacon Bombs tick every box. Fluffy biscuit dough hides a smoky meatball oozing with melted cheese, all wrapped in crispy bacon and brushed with a tangy glaze—no one can resist. Whenever I make these, people gather in the kitchen, peering into the oven, impatient for that first bite.

The first time I put these out for a Super Bowl party, the tray was empty in minutes someone even asked for the recipe before the game ended.

Ingredients

• Ground beef or pork: choose whatever you love or use both for extra juiciness Look for ground meat with a bit of fat for flavor
• Sharp cheddar cheese: shredded gives that satisfying gooey pull and sharp flavor Freshly grated works best
• Bacon: thick-cut stays meaty and covers the bombs nicely Smoked adds an extra flavor layer
• BBQ sauce: thick and tangy coats the bombs for sweetness and color Pick your favorite or try a spicy version
• Garlic powder and onion powder: these pantry staples add depth to the meat Blend them yourself for the freshest scent
• Smoked paprika: gives a subtle smoky kick Spanish smoked paprika adds even deeper color and taste
• Salt and pepper: a dash brings all the flavors forward Use kosher or flaky salt if you have it
• Biscuit dough: store-bought makes things super fast but you can use homemade if you have time Pillsbury style works great

Step-by-Step Instructions

Prep the Bacon:

Lay bacon slices on a baking sheet and bake at 400 degrees until they are golden and mostly crisp around 15 minutes Watch closely so they stay bendy for easy wrapping

Prepare the Meat Mixture:

Combine ground meat with garlic powder onion powder smoked paprika salt and pepper Mix until just combined and divide evenly Press each into a patty nestle a mound of cheddar in the center then fold the meat tightly around the cheese forming balls Make sure no cheese peeks out

Wrap with Bacon:

Wrap each meatball in bacon covering every side You can tuck bacon ends under the ball or use toothpicks if it is loose

Assemble the Bombs:

Flatten each biscuit until it is wide enough to encase a bacon-wrapped meatball Set the ball in the center bring dough up and over and pinch to seal Lay on a parchment or silicone-lined sheet seam side down

Brush with BBQ Sauce:

Generously brush BBQ sauce over the tops making sure to cover the dough fully This layer bakes into a glossy caramelized glaze

Bake:

Bake in a hot oven until the bread is deep golden and the meatball inside is cooked through The dough should puff and bacon will crisp even more Check for a meatball temperature of 160 degrees to ensure safety

Serve:

Cool a couple minutes and serve piping hot with a side of extra BBQ sauce for dipping This is when the cheese stays gooey and the biscuit still soft

Pin it

The cheddar in this recipe is always my favorite part When you bite in and get that stringy molten cheese with the crisp bacon my family lights up My kids love poking the bombs to see which one gets the cheesiest center

Storage Tips

Store leftovers wrapped tightly in foil or an airtight container They stay fresh in the refrigerator for three days For longer storage freeze uncooked bombs individually on a baking sheet then transfer to a freezer bag Thaw in the fridge and bake as usual

Ingredient Substitutions

Try ground turkey or chicken for a lighter twist Swap cheddar for pepper jack or gouda if you like things spicy Mixing in some chopped jalapeno or pickled peppers brings a heat that balances the sweet BBQ sauce

Serving Suggestions

Pile these up on a platter for game day or tailgates Or serve with a big green salad for a playful dinner I have even stuffed the bombs with caramelized onions or a little cooked spinach for greens and sweetness

Cultural and Historical Context

Stuffed meat snacks wrapped in dough have roots in many cultures like British sausage rolls or Russian pirozhki This dish combines classic American bacon and cheese with barbecue tradition and Southern biscuit dough

Frequently Asked Questions

→ Can I use a different type of cheese besides cheddar?

Absolutely! Pepper jack, mozzarella, or gouda melt nicely and add different flavors to the filling.

→ How do I keep the bacon from becoming too crispy before wrapping?

Bake the bacon until just pliable, not fully crisp. This way, it wraps easily and finishes cooking in the oven.

→ What’s the best way to ensure the biscuit dough seals around the filling?

Flatten each biscuit, wrap fully around the bacon-wrapped ball, and pinch the seams tightly for a secure seal.

→ How do I know when the bombs are cooked through?

Use a meat thermometer inserted in the center; it should reach 160°F (71°C) for safe consumption.

→ Can I prepare these ahead of time?

Yes. Assemble and refrigerate before baking. Bake just before serving for the best texture and flavor.

→ Are there creative variations I can try?

Add sliced jalapeños for heat, swap in sausage for beef, or brush with honey barbecue for a sweeter finish.