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These cheddar stuffed BBQ bacon bombs are the ultimate party appetizer, designed to be the star of any game day or backyard gathering. They are a smoky, cheesy, and savory flavor explosion wrapped in crispy bacon, guaranteed to have everyone coming back for more.
I made these for a Super Bowl party once, and they vanished before the first quarter was over. Now, they're a non negotiable request for any big get together.
Ingredients
- Ground beef: an 80/20 blend is ideal as the fat content keeps the meatball juicy during cooking
- Ground pork sausage: breakfast or Italian style both work wonderfully adding extra flavor and moisture
- Panko breadcrumbs: these provide a lighter texture than regular breadcrumbs and help bind the meat mixture
- A large egg: this is the essential binder that holds everything together
- Garlic and onion: these aromatics build the foundational savory flavor of the meatball. Finely grating the onion ensures it melts right in
- Fresh parsley: it adds a touch of fresh herby brightness to cut through the richness
- Smoked paprika: this is the secret weapon for a deep smoky flavor that complements the bacon and BBQ sauce
- Salt and black pepper: to season the meat perfectly
- Sharp cheddar cheese: using cubes ensures you get a distinct pocket of melted cheese in the center. Look for a good quality block
- Thick cut bacon: this is a must as thinner bacon can fall apart or burn before the inside is cooked
- Barbecue sauce: use your favorite brand whether it’s sweet smoky or spicy
- Honey or brown sugar: this is optional but adds a wonderful caramelized glaze to the BBQ sauce
Step-by-Step Instructions
- Prepare the Meat Mixture:
- In a large mixing bowl, place your ground beef, ground pork sausage, panko breadcrumbs, beaten egg, minced garlic, grated onion, chopped parsley, smoked paprika, salt, and pepper. Use your hands to gently mix all the ingredients together until they are just combined. It's really important not to overwork the meat, as that can make the final texture tough and dense.
- Stuff and Form the Bombs:
- Scoop up a portion of the meat mixture, about the size of a golf ball. Flatten it in the palm of your hand to create a small patty. Place one cube of sharp cheddar cheese right in the center. Carefully fold the meat up and around the cheese, rolling it between your palms to form a smooth, seamless ball. Make sure the cheese is completely sealed inside to prevent it from leaking out during cooking. Repeat this process with the remaining meat and cheese.
- Wrap with Bacon:
- Lay one or two slices of thick cut bacon flat on your work surface. Place a stuffed meatball at one end of the bacon. Tightly wrap the bacon around the meatball, slightly overlapping the strips as you go, until it's completely covered. Tuck the ends of the bacon under or secure them with a toothpick if you're worried about them unraveling. Place the finished bomb seam side down on a parchment lined baking sheet.
- Cook the Bacon Bombs:
- For the oven method, preheat your oven to 400 degrees Fahrenheit. Place the bombs on a wire rack set over a baking sheet; this allows air to circulate for crispy bacon all around. Bake for 20 minutes. Then, pull them out and generously brush them with your barbecue sauce. Return them to the oven for another 10 to 15 minutes, brushing with more sauce halfway through, until the bacon is crisp and the internal temperature reaches 165 degrees. For the smoker method, preheat your smoker to 250 degrees. Place the bombs directly on the grates and smoke for 45 minutes before brushing on the first layer of BBQ sauce. Continue to smoke for another 45 to 60 minutes, glazing with sauce every 20 minutes, until they reach that same 165 degree internal temperature.
- Rest and Serve:
- Once cooked, let the bacon bombs rest for about five minutes. This allows the juices to redistribute and the cheese to set slightly so it doesn't all rush out when you bite in. Garnish with some fresh parsley or green onions and serve warm with extra BBQ sauce for dipping.
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My absolute favorite ingredient here is the smoked paprika. It's not just for color; it adds a layer of smokiness that makes people think these were cooked over a wood fire for hours, even when they just came out of the oven. I remember the first time I added it, my family couldn't pinpoint the flavor but knew something was deliciously different.
Storage and Make Ahead Tips
You can easily prepare these bacon bombs ahead of time. Simply assemble them completely, without cooking, and store them in an airtight container in the refrigerator for up to 24 hours. This makes party day prep a breeze. For longer storage, you can freeze the uncooked bombs on a baking sheet until solid, then transfer them to a freezer bag for up to two months. Cook them directly from frozen, just be sure to add about 10 to 15 extra minutes to the cooking time.
Fun Ingredient Swaps
Don’t be afraid to get creative with this recipe. For a spicy kick, mix finely diced jalapeños into the meat mixture or swap the cheddar for pepper jack cheese. You could also create a Tex-Mex version by adding a tablespoon of taco seasoning to the meat and serving the finished bombs with a side of salsa and sour cream instead of BBQ sauce.
Serving Suggestions
While these are fantastic on their own, they can also be the star of a mini meal. My favorite way to serve them for a bigger crowd is to slice them in half and place them inside small slider buns for amazing BBQ bacon bomb sliders. They are also great served alongside a simple green salad, some creamy coleslaw, or a classic potato salad to round out the meal.
Frequently Asked Questions
- → What's the best way to prevent the cheese from leaking out?
Freezing the cheese cubes for about 10 minutes before stuffing helps to keep them firm and prevents them from melting too quickly during cooking, minimizing leakage.
- → Can I prepare these bacon bombs ahead of time?
Yes, you can form the bacon bombs up to 24 hours in advance and store them in the refrigerator. Just make sure to cover them well to prevent the bacon from drying out.
- → What type of bacon works best for this?
Thick-cut bacon is highly recommended as it provides a better crisp and holds up well during the cooking process. It also adds more flavor and texture to the final product.
- → What are some variations I can try?
For a spicy kick, add diced jalapeños or pepper jack cheese. For a Tex-Mex twist, add taco seasoning to the meat mixture and serve with salsa. Experiment with different cheeses or sauces to customize the flavor.
- → How do I cook these if I don't have a smoker?
No problem! Preheat your oven to 400°F (200°C). Place the bacon bombs on a wire rack over a baking sheet and bake for about 20 minutes, then brush with BBQ sauce. Continue baking until the bacon is crisp and the internal temperature reaches 165°F (74°C).
- → Can I freeze these bacon bombs for later?
Yes, you can freeze uncooked bacon bombs for up to 2 months. When ready to cook, bake or smoke from frozen, adding about 10 minutes to the cooking time to ensure they are thoroughly cooked.