Cheddar Stuffed Bacon Bombs (Print Version)

# Ingredients:

→ Meat Components

01 - 450 g ground beef (80/20 fat ratio)
02 - 225 g ground pork sausage (breakfast or Italian style)

→ Binders and Aromatics

03 - 1 cup panko breadcrumbs
04 - 1 large egg, beaten
05 - 2 cloves garlic, minced
06 - ½ small onion, finely grated
07 - 2 tablespoons fresh parsley, chopped

→ Seasoning

08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper

→ Filling and Wrapping

11 - 12 cubes sharp cheddar cheese (approximately 2 cm each)
12 - 12-18 slices thick-cut bacon
13 - Toothpicks (optional)

→ Glaze

14 - 1 cup barbecue sauce
15 - 2 tablespoons honey

# Instructions:

01 - In a large bowl, combine the ground beef, ground pork sausage, panko breadcrumbs, beaten egg, minced garlic, finely grated onion, chopped parsley, smoked paprika, salt, and black pepper. Mix gently by hand until the ingredients are just combined, being careful not to overmix.
02 - Take a portion of the meat mixture, roughly the size of a golf ball. Flatten it into a disc in your palm. Place one cube of sharp cheddar cheese in the center of the disc. Carefully wrap the meat mixture around the cheese, sealing it completely, then roll into a smooth, compact ball. Repeat this process until all of the meat mixture and cheese cubes are used.
03 - Lay 1 to 2 strips of thick-cut bacon flat on a clean surface. Place a stuffed meatball at one end of the bacon strips and wrap it tightly, ensuring the bacon fully covers the meatball. Tuck in the ends of the bacon. If necessary, secure the bacon with a toothpick. Place the wrapped bacon bomb seam-side down on a parchment-lined baking tray.
04 - Preheat your oven to 200°C. Arrange the bacon bombs on a wire rack set over a baking sheet to allow fat to drip. Bake for 20 minutes. After 20 minutes, remove from the oven and brush generously with barbecue sauce. Return to the oven and bake for an additional 10–15 minutes, brushing with more sauce halfway through, until the bacon is crisp and an internal temperature of 74°C is reached.
05 - Preheat your smoker to 120°C. Place the bacon bombs directly on the smoker grates. Smoke for 45 minutes. Then, brush the bombs generously with barbecue sauce. Continue smoking for another 45–60 minutes, applying more glaze every 20 minutes, until the internal temperature reaches 74°C.
06 - Once cooked, allow the bacon bombs to rest for 5 minutes before serving. Garnish with additional chopped fresh parsley or green onions. Serve immediately with extra barbecue sauce on the side.

# Notes:

01 - To prevent cheese from leaking during cooking, freeze the cheddar cubes for 10 minutes before stuffing them into the meat mixture.
02 - Using thick-cut bacon is recommended for achieving optimal crispness and structural integrity around the meatballs.
03 - For a spicy variation, incorporate finely diced jalapeños into the meat mixture or use pepper jack cheese instead of cheddar.
04 - Create a Tex-Mex twist by adding taco seasoning to the meat and serving the finished bombs with salsa.
05 - These bacon bombs can be prepared up to 24 hours in advance. Form them, wrap with bacon, and refrigerate until ready to cook.
06 - Uncooked bacon bombs can be frozen for up to 2 months. Cook directly from frozen, adding approximately 10 minutes to the specified cooking time.
07 - For a satisfying meal, slice the cooked bacon bombs in half and serve them inside slider buns to create BBQ bacon bomb sliders.

Back