Description
Cheddar-Stuffed BBQ Bacon Bombs are juicy ground beef meatballs mixed with cream cheese and spices, stuffed with sharp cheddar, wrapped in thick-cut bacon, and grilled to perfection with a sweet and tangy BBQ glaze. This crowd-pleasing appetizer or main dish offers a smoky, cheesy explosion of flavor that’s perfect for backyard cookouts and game days.
Ingredients
Scale
Meat Mixture
- 1 pound ground beef (80/20 blend for best flavor)
- 1/4 cup cream cheese, softened
- 2 tablespoons BBQ seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Cheese Filling
- 1 cup sharp cheddar cheese, cubed into small pieces
Bacon Wrap
- 12-15 strips thick-cut bacon
- Toothpicks for securing
Glaze
- 1/2 cup BBQ sauce (your favorite brand)
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
Optional Substitutions
- Cheese alternatives: pepper jack, gouda, mozzarella
- Meat options: ground pork, turkey, or beef-pork blend
- Gluten-free: ensure BBQ sauce and seasonings are certified gluten-free
- Lower sodium: use turkey bacon and low-sodium seasonings
Instructions
- Prepare the Filling: In a large mixing bowl, combine the ground beef, softened cream cheese, garlic powder, onion powder, and BBQ seasoning. Gently mix with your hands for even distribution without overworking the meat. Fold in cubed sharp cheddar cheese last to ensure every portion is cheesy.
- Form the Bombs: Divide the meat mixture into 12 equal portions about the size of golf balls. Gently roll each portion between your palms to form smooth, round shapes, being careful not to pack them too tightly to keep them tender.
- Wrap with Bacon: Take one meatball at a time and wrap a strip of thick-cut bacon around it, spiraling until fully covered. Overlap the bacon slightly and secure the end with a toothpick to ensure stability and even cooking.
- Prepare the Grill: Preheat your grill to medium heat, about 350°F. Arrange coals or burners to create zones with direct and indirect heat for controlled cooking and to avoid burning the bacon prematurely.
- Make the Glaze: Whisk together BBQ sauce, brown sugar, apple cider vinegar, and Worcestershire sauce in a small bowl. This glaze adds caramelized sweetness and tangy depth to the bacon bombs.
- Grill the Bacon Bombs: Place the bacon-wrapped meatballs on the cooler side of the grill first and cook for about 15 minutes, turning every 5 minutes for even browning. During the last 5 minutes, move them to the hotter side to crisp the bacon, brushing with the glaze in the final 3 minutes to caramelize.
- Rest and Serve: Remove from the grill and let rest for 3-4 minutes to let juices redistribute and cheese set slightly. Remove toothpicks before serving for easy enjoyment.
Notes
- Use sharp cheddar for a rich cheese flavor or substitute with pepper jack for spiciness, gouda for smokiness, or mozzarella for meltiness.
- Ground pork, turkey, or a beef-pork blend are great alternatives to ground beef.
- For gluten-free versions, ensure BBQ sauce and seasonings contain no gluten.
- To reduce sodium, swap thick-cut bacon for turkey bacon and choose low-sodium seasonings.
- Rotate the bacon bombs on the grill regularly to avoid burning and ensure even cooking.
- Allow resting time after grilling to prevent hot cheese from spilling out when cut.
