These irresistible meatballs are everything their name promises: savory ground meat seasoned to perfection, wrapped around a molten cube of cheddar cheese, encased in crispy bacon, and glazed in smoky barbecue sauce. As they bake, the bacon crisps, the cheese melts, and the whole bite becomes a sticky, flavorful bombshell of pure satisfaction. Think of them as bite-sized meatloaf marvels meets backyard BBQ brilliance. Whether served as appetizers, sliders, or with a side of creamy mash, they’ll be gone in a flash—so make plenty.
Ingredients: (Makes 12–14 bombs)
For the Meat Mixture:
- 1 lb ground beef (80/20 or 85/15 preferred for moisture)
- ½ lb ground pork (adds juiciness and depth)
- ½ cup breadcrumbs
- 1 egg
- 1 small onion, grated or finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and pepper, to taste
For the Filling & Wrapping:
- 12–14 small cubes of sharp cheddar cheese (½-inch each)
- 12–14 slices of streaky bacon (thin-cut for crisping)
- Toothpicks for securing
For the Glaze:
- ½ cup barbecue sauce (use your favorite brand or homemade)
- 1 tablespoon honey or brown sugar (optional, for caramelized finish)
- ½ teaspoon chili powder or hot sauce (for kick, optional)
Instructions:
- Prepare the Meat Mixture:
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, onion, garlic, Worcestershire sauce, smoked paprika, oregano, salt, and pepper. Mix until just combined—don’t overwork it or the texture will be dense. - Shape the Meatballs:
With clean, damp hands, scoop about 2 tablespoons of meat mixture and flatten it into a patty. Place a cheddar cube in the center, then carefully fold the meat around it and roll into a ball, sealing the cheese inside. - Wrap with Bacon:
Wrap each meatball with one slice of bacon, tucking the ends underneath or securing with a toothpick. If your bacon is short, use half a slice and wrap crosswise with a second. Arrange seam-side down on a foil-lined, greased baking sheet. - Preheat the Oven:
Set your oven to 400°F (200°C). While it heats, place the bacon bombs in the fridge for 15 minutes to help them firm up. - Bake Round One:
Bake for 20 minutes until the bacon has rendered and started to brown. Meanwhile, mix together your barbecue sauce, honey, and chili powder (if using). - Glaze & Finish Baking:
Remove the tray from the oven, brush the bombs generously with BBQ glaze, and return to the oven for another 10–15 minutes. For extra caramelization, broil for the final 2–3 minutes—just watch closely to prevent burning. - Rest & Serve:
Let the bombs rest for 5 minutes after baking to allow the cheese to settle slightly. Remove toothpicks before serving and garnish with chopped parsley, green onions, or a light sprinkle of smoked salt for flair.
Serving Ideas:
- Serve on skewers for party trays with extra dipping sauce.
- Turn them into mini sliders with toasted brioche buns and pickles.
- Pair with coleslaw, ranch dip, or garlic aioli for maximum flavor contrast.
- For a brunch spin, top each with a fried quail egg and a drizzle of maple syrup.
These bombs are endlessly remixable, My—imagine swapping the cheddar for pepper jack, mixing pineapple into the glaze, or infusing the meat with chipotle for a smoky twist. Want to explore a stuffed mushroom version or turn it into a BBQ-stuffed meatloaf roll? Let’s roll with the creativity next!