Cheddar Stuffed Bacon Appetizer (Print Version)

# Ingredients:

01 - 450 g ground beef (80/20)
02 - 225 g ground pork sausage (breakfast or Italian)
03 - 1 cup breadcrumbs (panko preferred)
04 - 1 large egg, beaten
05 - 2 cloves garlic, minced
06 - ½ small onion, finely grated
07 - 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - 12 cubes sharp cheddar cheese (approximately 2 cm each)
12 - 12-18 slices thick-cut bacon
13 - 240 ml barbecue sauce
14 - 2 tablespoons honey or brown sugar (optional)

# Instructions:

01 - In a large mixing bowl, combine the ground beef, ground pork sausage, breadcrumbs, beaten egg, minced garlic, finely grated onion, chopped parsley, smoked paprika, salt, and black pepper. Mix gently until all ingredients are just incorporated and combined.
02 - Take a portion of the meat mixture, roughly the size of a golf ball. Flatten it into a disc. Place one sharp cheddar cheese cube in the center, then carefully wrap the meat mixture around the cheese, sealing it completely to form a smooth, compact ball. Repeat this process until all 12 cheese cubes are encased.
03 - Lay one or two slices of thick-cut bacon flat. Place a prepared stuffed meatball on one end and tightly wrap the bacon around it, ensuring the ends are tucked in securely. If necessary, use a toothpick to secure the bacon. Arrange the bacon-wrapped bombs seam-side down on a parchment-lined baking tray.
04 - Select your preferred cooking method: oven baking or smoking. Proceed to the relevant instruction step.
05 - Preheat your oven to 200°C (400°F). Place the bacon bombs on a wire rack set over a baking sheet to allow fat to drain. Bake for 20 minutes. After this initial baking, generously brush the bombs with barbecue sauce. Continue baking for an additional 10–15 minutes, applying more sauce halfway through, until the bacon is crispy and the internal temperature of the meat reaches 74°C (165°F).
06 - Preheat your smoker to 120°C (250°F). Carefully place the bacon bombs directly on the smoker grates. Smoke for 45 minutes. Following this, brush the bombs generously with barbecue sauce. Continue smoking for an additional 45–60 minutes, reapplying the glaze every 20 minutes, until the internal temperature of the meat reaches 74°C (165°F).
07 - Allow the cooked bacon bombs to rest for 5 minutes before serving. Garnish with fresh chopped parsley or green onions, if desired. Serve with extra barbecue sauce on the side.

# Notes:

01 - To prevent cheese from leaking during cooking, freeze the cheddar cubes for 10 minutes prior to stuffing.
02 - For optimal crispness and a satisfying texture, always utilize thick-cut bacon.
03 - For a spicy variation, incorporate finely diced jalapeños into the meat mixture or substitute with pepper jack cheese for stuffing.
04 - For a Tex-Mex flavor profile, add taco seasoning to the meat mixture and serve alongside salsa.
05 - These bacon bombs can be prepared up to 24 hours in advance and stored in the refrigerator until ready to cook.
06 - Uncooked bombs are suitable for freezing for up to 2 months. When cooking from frozen, extend the specified cooking time by approximately 10 minutes.
07 - For a creative serving idea, slice the cooked bombs in half and place them in slider buns to create miniature BBQ bacon bomb sliders.

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