Pin it
These Cheddar Stuffed BBQ Bacon Bombs are my secret weapon for any party, tailgate, or family get together. They are the first thing to disappear from the appetizer table every single time. It's a truly explosive combination of smoky bacon, juicy beef and sausage, and a molten cheddar cheese center, all glazed in a sweet and tangy barbecue sauce.
I first made these for a big game day, and they were gone before halftime even started. Now, my family won’t let me show up to a party without a full tray of them.
Ingredients
- Ground beef: an 80/20 blend is perfect here for a juicy result that isn't greasy
- Ground pork sausage: you can use breakfast style or Italian sausage for an incredible depth of flavor
- Panko breadcrumbs: these keep the meatballs light and tender unlike finer breadcrumbs
- A large egg: this is the essential binder that holds the entire meatball together
- Garlic and onion: use freshly minced garlic and finely grated onion for the best aromatic base
- Fresh parsley: adds a wonderful touch of freshness to cut through the richness of the meat and cheese
- Smoked paprika: this is a non negotiable for me it adds that authentic deep smoky flavor
- Salt and black pepper: to properly season the meat from the inside out
- Sharp cheddar cheese cubes: choose a good quality block and cube it yourself for the best melt
- Thick cut bacon: this is a must it holds up to the cooking time and gets perfectly crispy
- Barbecue sauce: use your absolute favorite a sweet and tangy style works wonderfully
- Honey or brown sugar: this is optional but it helps the BBQ sauce caramelize into a perfect glaze
Step by Step Instructions
- Create the Meat Mixture:
- In a big bowl, add the ground beef, ground sausage, panko, beaten egg, garlic, grated onion, parsley, smoked paprika, salt, and pepper. I always use my hands for this part to gently combine everything. The secret is to stop mixing as soon as it’s all incorporated because overworking the meat will make your final meatballs tough.
- Stuff and Shape the Bombs:
- Take a portion of the meat mixture roughly the size of a golf ball and flatten it in the palm of your hand. Place one of your cheddar cheese cubes right in the middle. Carefully wrap the meat all the way around the cheese, then roll it between your palms to create a smooth, sealed ball. You want to make sure there are no cracks for the cheese to escape from during cooking.
- Wrap in Bacon:
- Now for the best part. Lay one or two slices of your thick cut bacon out flat. Place a meatball at one end and wrap it tightly, making sure to cover the entire surface and tuck the bacon ends underneath. Place it seam side down on a parchment lined tray. If you feel it needs extra security, a toothpick will hold it all together.
- Cook and Glaze:
- If you're using an oven, preheat it to 400°F. Place the bacon bombs on a wire rack that's set over a baking sheet. This allows hot air to circulate all around them, which is key for crispy bacon. Bake for 20 minutes, then pull them out and give them a generous brushing of 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 hits 165°F. For a smoker, preheat to 250°F and cook for 45 minutes before you start brushing with sauce every 20 minutes or so for another 45 to 60 minutes until they reach that same internal temperature.
- Rest and Serve:
- I know it's hard to wait, but you must let the bacon bombs rest for at least five minutes before serving. This lets the juices settle back into the meat and allows the cheese to become perfectly gooey instead of dangerously molten. Serve them warm with extra barbecue sauce on the side for dipping.
Pin it
My favorite part of this recipe is the smoked paprika. It’s such a simple spice, but it completely transforms the meat mixture, giving it a deep, barbecue pit flavor that makes people think you cooked them for hours. That, and the moment you see someone bite into one and that molten cheddar cheese comes pouring out, it’s just the best.
Storing and Reheating
If you happen to have any leftovers, consider yourself lucky. You can store them in an airtight container in the refrigerator for up to three days. The best way to reheat them is in the oven or an air fryer at 375°F for about five to seven minutes. This method does the best job of bringing that wonderful bacon crispiness back to life.
Fun Ingredient Swaps
Feel free to make this recipe your own. For a spicy kick, swap the sharp cheddar for pepper jack cheese, or even mix some finely diced jalapeños right into the meat mixture. You can also change the protein; ground chicken or turkey works well for a slightly lighter version, just be sure not to overcook them.
Serving Suggestions
These are fantastic on their own with a toothpick for easy grabbing, but my favorite way to serve them is as sliders. After they've rested, slice a bacon bomb in half and place it on a small slider bun. Add a pickle chip and an extra drizzle of BBQ sauce, and you’ve got a next level appetizer that eats like a mini meal.
Frequently Asked Questions
- → How do I prevent the cheese from melting out?
Freezing the cheddar cubes for about 10 minutes before stuffing them helps prevent them from melting and leaking during cooking.
- → What type of bacon works best?
Thick-cut bacon is recommended for optimal crispness and flavor. It holds up better during cooking and provides a satisfying crunch.
- → Can I make these ahead of time?
Yes, you can form the bombs up to 24 hours in advance and refrigerate them. Just ensure they are covered to prevent drying out.
- → Can I freeze these for later?
Absolutely! You can freeze the uncooked bombs for up to 2 months. When cooking from frozen, add about 10 minutes to the cooking time.
- → What can I serve these with?
These are great served as is with extra BBQ sauce for dipping. Alternatively, slice them in half and place them in slider buns for BBQ bacon slider appetizers.
- → How do I make a spicier version?
Add diced jalapeños to the meat mixture, or use pepper jack cheese instead of cheddar for a spicy twist.