BBQ Bacon Cheddar Bombs
Creamy, juicy, smoky and downright addictive — BBQ Bacon Cheddar Bombs are the ultimate comfort bite that delivers big flavor in a small, satisfying package.
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Servings: 8 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Cooling Rack
Ingredients
Meat Mixture
- 1 lb Ground beef (80/20 blend recommended) Room temperature
- 1/2 cup BBQ sauce Your favorite variety, plus extra for glazing
- 1/2 cup Shredded sharp cheddar cheese Finely shredded
- 8 slices Bacon Partially cooked until just starting to render but still pliable, cooled
Seasonings
- 1 tsp Smoked paprika
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1 tsp Kosher salt
- 1/2 tsp Ground black pepper
Optional Ingredients
- 1 tbsp Breadcrumbs For firmer balls, dry
- 1 egg Beaten egg For binding if needed
- to taste Fresh parsley Chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set a cooling rack on top if you have one.
- In a large bowl, combine the ground beef, BBQ sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix gently with your hands until just combined; avoid overmixing.
- Portion the beef mixture into 8 equal pieces (about 2 ounces each). Flatten one portion in your palm into a small disc.
- Place about 1 tablespoon of shredded sharp cheddar cheese in the center of the disc. Fold the beef around the cheese and roll gently to seal, forming a neat ball. Repeat with remaining beef and cheese.
- Wrap each beef ball with one slice of partially-cooked bacon, tucking the end underneath the ball to secure. Use a toothpick to hold bacon in place if needed.
- Arrange the bacon-wrapped balls on the prepared rack or directly on the parchment-lined sheet, seam-side down. Bake in the preheated oven for 15-20 minutes, or until the beef is cooked through and the bacon is crisp.
- Remove from the oven and brush generously with extra BBQ sauce for a sticky glaze. Let rest for 2-3 minutes, then garnish with chopped parsley and serve warm.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10-12 minutes or until heated through. You can freeze uncooked wrapped bombs for up to 3 months.