Cheddar Stuffed BBQ Bacon Bombs (Print Version)

# Ingredients:

→ Meat Base

01 - 680g ground beef (80/20 lean-to-fat ratio)
02 - 60g fine breadcrumbs
03 - 1 large egg
04 - 5g salt
05 - 2.5g black pepper
06 - 5g garlic powder
07 - 5g onion powder

→ Filling and Wrap

08 - 115g sharp cheddar cheese, shredded or cubed
09 - 12 thick-cut slices beef bacon

→ Glaze

10 - 120ml smoky or spicy BBQ sauce

# Instructions:

01 - In a large mixing bowl, combine the ground beef, breadcrumbs, egg, salt, black pepper, garlic powder, and onion powder. Mix thoroughly by hand until all ingredients are evenly incorporated and the mixture is smooth.
02 - Pinch off a portion of the meat mixture, slightly larger than a golf ball. Flatten it in your palm and place a generous amount of shredded or cubed cheddar cheese in the center.
03 - Carefully shape the meat around the cheese, ensuring it is completely sealed to prevent any cheese leakage during cooking. Gently stretch a slice of beef bacon and wrap it snugly around each meatball, tucking the ends underneath to secure.
04 - Arrange the bacon-wrapped meatballs seam-side down on a baking sheet lined with parchment paper.
05 - Brush each meatball with a thin, even layer of the BBQ sauce.
06 - Preheat your oven to 190°C (375°F). Bake the meatballs for 25-30 minutes, brushing with additional BBQ sauce halfway through the cooking time. The bacon should be crispy, and the internal temperature of the meat should reach 71°C (160°F).
07 - Allow the cooked bombs to rest for 5 minutes before serving to prevent the melted cheese from spilling out. Serve hot, optionally with extra BBQ sauce for dipping.

# Notes:

01 - For optimal flavor, utilize fresh ground chuck for the beef base.
02 - Roll the bombs with damp hands to minimize sticking and ensure a secure seal.
03 - Ingredient Substitutions: Pepper jack or mozzarella can replace cheddar cheese. Ground turkey or chicken can be used in place of beef. Pork or turkey bacon can also be substituted.
04 - Make-Ahead Option: The bombs can be formed in advance and refrigerated until ready to bake.
05 - Serving Suggestions: Present on a platter with toothpicks, or pair with sides like coleslaw, potato wedges, pickles, or jalapeños. They also make excellent slider fillings with lettuce and tomato.
06 - Storage: Store any leftover bombs in an airtight container in the refrigerator for up to 3 days. Reheat using an oven or air fryer.
07 - Freezing: Once completely cooled, wrap the bombs tightly and freeze for up to 2 months.

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