Cheddar-Stuffed BBQ Bacon Bombs (Print Version)

# Ingredients:

→ For the Meatballs

01 - 1 pound ground beef (80/20 recommended for juiciness)
02 - ½ cup BBQ sauce (your favorite variety)
03 - ½ cup sharp cheddar cheese, shredded
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ For Wrapping

08 - 12 slices thick-cut bacon
09 - 12 toothpicks (soaked in water if grilling)

→ Optional Serving Suggestions

10 - Additional BBQ sauce for dipping
11 - Sliced green onions for garnish
12 - Pickled jalapeño slices

# Instructions:

01 - If using an oven, preheat to 375°F (190°C) and line a rimmed baking sheet with parchment paper or aluminum foil for easier cleanup. Place a wire rack on top if you have one, which helps the bacon crisp up all around. If grilling, preheat the grill to medium heat (approximately 375°F) and oil the grates to prevent sticking.
02 - In a large bowl, combine the ground beef, BBQ sauce, shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Using clean hands or a fork, gently mix the ingredients until just combined. Be careful not to overmix, which can make the meatballs tough. The mixture should be well incorporated but still loose and tender.
03 - Divide the meat mixture into 12 equal portions. A kitchen scale can be helpful for consistency, or simply divide the mixture in half, then each half into 6 equal parts. Roll each portion between your palms to form balls about 1½ inches in diameter. If the mixture is sticking to your hands, you can dampen your hands with a little cold water.
04 - Take one slice of bacon and wrap it around a meatball, overlapping the bacon slightly as you wrap to ensure complete coverage. Secure the bacon in place with a toothpick, threading it through the end of the bacon and into the meatball. Repeat this process with all remaining meatballs and bacon slices. The toothpick not only holds the bacon in place but also makes these easy to turn during cooking and serve later.
05 - Place the bacon-wrapped meatballs on the preheated grill over medium heat. Close the lid and cook for about 15-20 minutes, turning the meatballs occasionally with tongs for even cooking. The bacon bombs are done when the bacon is crispy and caramelized, and the internal temperature of the beef reaches 160°F (71°C) when tested with a meat thermometer. If flare-ups occur from dripping bacon fat, move the meatballs to a cooler part of the grill temporarily.
06 - Place the prepared bacon bombs on the lined baking sheet or wire rack. Bake in the preheated oven for 20-25 minutes, flipping them halfway through the cooking time to ensure the bacon crisps evenly on all sides. They're done when the bacon is crispy and golden brown, and the internal temperature of the beef reaches 160°F (71°C).
07 - Once cooked, transfer the bacon bombs to a paper towel-lined plate to absorb any excess grease. Let them rest for about 5 minutes before serving. This brief resting period allows the juices to redistribute throughout the meat, making them juicier when eaten.
08 - Carefully remove the toothpicks from the bacon bombs before serving (or warn guests if you're leaving them in for easier handling). Serve hot on a platter, optionally garnished with sliced green onions. You can provide additional BBQ sauce on the side for dipping. These make an excellent appetizer for parties, game days, or as a hearty protein addition to any meal.

# Notes:

01 - These bacon bombs pack major flavor in a small package, combining the smoky goodness of bacon with seasoned beef, sharp cheddar, and sweet-tangy BBQ sauce.
02 - For extra flavor, try using a smoked cheddar cheese or adding a dash of liquid smoke to your BBQ sauce before mixing with the beef.
03 - You can prepare these bacon bombs several hours ahead of time and keep them refrigerated until ready to grill or bake, making them perfect for entertaining.
04 - If you prefer a spicier version, add a dash of cayenne pepper to the meat mixture or use a hot BBQ sauce. For a sweeter profile, use honey BBQ sauce or add a tablespoon of brown sugar to the meat mixture.

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