Cheddar Stuffed BBQ Bacon Bombs! Just saying the name makes my mouth water. Get ready to experience pure game-day heaven with these bite-sized wonders. Picture this: perfectly seasoned beef meatballs hiding a gooey surprise center of sharp melted cheddar, all wrapped up in crispy bacon strips and glazed with your favorite tangy-sweet BBQ sauce.
I actually whipped these up for the first time during a Super Bowl party when I realized I forgot to buy wings. I grabbed some ground beef and bacon from the fridge, and let me tell you, they disappeared faster than the halftime show started. These aren’t just appetizers; they are little bundles of joy that pack a punch. The smoky bacon exterior gives way to juicy, tender beef, and when you bite in, that molten cheddar center oozes out in the most glorious way possible.
What makes these Cheddar Stuffed BBQ Bacon Bombs truly irresistible is their incredible versatility. Whether you’re tailgating, hosting a backyard barbecue, or just treating yourself on a Friday night, they deliver every single time. You can bake them in the oven for convenience or grill them for that authentic smoky char. They look impressively complicated but come together surprisingly easily, making you look like a kitchen pro with minimal effort.
Table of Contents
Cheddar Stuffed BBQ Bacon Bombs
Ingredients
For the Meat Mixture:
- 1 ½ pounds ground beef 80/20 blend recommended
- 1 large egg
- ½ cup plain or seasoned breadcrumbs
- 2 tablespoons milk
- 2 cloves garlic minced
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Stuffing:
- 1 cup sharp cheddar cheese cut into 12 cubes (¾ to 1-inch thick)
For Wrapping & Glazing:
- 12 slices thin-cut bacon
- ½ cup BBQ sauce plus extra for serving
Instructions
- Prep and Preheat: Preheat your oven to 375°F (190°C). Cut the cheddar cheese into 12 equal cubes and place them in the fridge to keep them cold (this helps prevent leaks!). Line a baking sheet with parchment paper or foil.
- Make the Meat Mixture: In a large bowl, mix the ground beef, egg, breadcrumbs, milk, garlic, and spices until just combined. Don’t overmix, or the bombs will be tough! Divide the mixture into 12 equal portions.
- Stuff the Bombs: Flatten a portion of meat, place a cold cheese cube in the center, and wrap the meat around it. Seal it tightly to ensure no cheese is visible.
- Wrap the Bacon: Wrap one slice of bacon around each meatball, tucking the ends underneath. Secure with a toothpick if necessary.
- Bake: Arrange on the baking sheet and bake for 35-40 minutes.
- Glaze: During the last 5 minutes of cooking, brush generously with BBQ sauce.
- Serve: Let them rest for 5 minutes before serving to let the cheese set slightly.
Notes
- Crispy Bacon Tip: For crispier bacon, bake it on a wire rack placed over the baking sheet to allow air to circulate underneath.
- Make Ahead: You can assemble these fully, cover them, and refrigerate them for up to 24 hours before baking.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer to crisp them back up.
Nutrition
Ingredients
Here is precisely what you need to make these bacon-wrapped meatballs shine:
- 1 ½ pounds ground beef (I recommend an 80/20 blend for maximum juiciness)
- 1 large egg
- ½ cup plain or seasoned breadcrumbs
- 2 tablespoons milk
- 2 cloves garlic, minced
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup sharp cheddar cheese, cut into ¾ to 1-inch cubes (about 12 cubes)
- 12 slices thin-cut bacon (thick-cut can be chewy, so opt for standard slices)
- ½ cup BBQ sauce, plus extra for serving
How to Make Cheddar Stuffed BBQ Bacon Bombs
Here are the steps to creating these crave-worthy BBQ bacon appetizers.
1. Prep the Cheese & Preheat
Start by preheating your oven to 375°F (190°C). While that heats up, cut your sharp cheddar cheese into 12 uniform cubes, each approximately ¾ to 1 inch in size. Keeping them consistent ensures even melting. Pro tip: Place the cheese cubes in the refrigerator to keep them cold and firm until you’re ready to stuff them; this makes them much easier to work with and helps prevent leaks! Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. If you have a wire rack, place it on top of the baking sheet. This elevates the bacon and allows heat to circulate all around for extra-crispy bacon.
2. Mix the Meat Mixture
In a large mixing bowl, combine the ground beef, egg, breadcrumbs, milk, minced garlic, onion powder, smoked paprika, salt, and black pepper. Using clean hands or a large fork, gently mix everything until just combined. Be careful not to overmix, as this can make the meatballs dense and challenging. We want them tender! The mixture should be well incorporated but still somewhat loose. Once mixed, divide the meat mixture into 12 equal portions. A kitchen scale helps with consistency, but eyeballing works totally fine, too.
3. Form & Stuff the Bombs
Take one portion of the meat mixture and flatten it in the palm of your hand into a patty about ½ inch thick. Place one cold cheddar cube right in the center of the patty. Working carefully, wrap the meat completely around the cheese, gently molding and sealing it into a ball shape. Crucial step: Ensure there are no gaps or cracks where the cheese can escape during cooking. The cheese should be fully enclosed and invisible from the outside. Roll the ball between your palms to smooth it out. Repeat this process until you have a dozen perfectly stuffed meatballs.
4. Wrap with Bacon
This is where the magic happens. Take one slice of bacon and wrap it around one meatball in a spiral pattern, starting at one end and working your way around to cover as much surface area as possible. Tuck the bacon ends underneath the meatball so they’re secured against the baking sheet. This prevents them from unwrapping during cooking. If you’re grilling these or want extra security, you can use toothpicks to hold the bacon in place. Repeat with all 12 meatballs. Brush each bacon-wrapped bomb lightly with BBQ sauce on all sides to achieve an initial flavor coating.
5. Bake to Crispy Perfection
Place all the bacon bombs on your prepared baking sheet (or wire rack), ensuring they’re spaced about 1 inch apart to cook evenly. Bake in the preheated oven at 375°F for 35-40 minutes. You’ll want to turn them over halfway through cooking to ensure the bacon crisps up on all sides. The bombs are done when the bacon is crispy and caramelized, the beef is fully cooked through (internal temperature should reach 160°F/71°C), and the cheese inside is gloriously melted. During the last 5 minutes of baking, brush the bombs generously with additional warm BBQ sauce for that beautiful sticky glaze.
6. Serve & Enjoy
Remove the bacon bombs from the oven and let them rest for 5 minutes before serving. This allows the juices to redistribute and the molten cheese to set slightly so it doesn’t all pour out immediately. If you used toothpicks, carefully remove them before serving. Serve these easy bacon appetizers hot on a platter, accompanied by extra BBQ sauce for dipping.
Tips, Variations & Serving Suggestions
These Cheddar Stuffed BBQ Bacon Bombs are totally customizable. I love playing around with different flavors to keep things fresh!
- Cheese Variations: While cheddar is classic, you can swap it for Pepper Jack to add a spicy kick, or Gouda for a smokier, creamier center. Mozzarella works great too if you want that insane cheese pull!
- Make it Spicy: Add a slice of jalapeño inside with the cheese, or mix some diced jalapeños into the beef mixture for a kick of heat.
- Dietary Swaps: Looking for a lighter option? You can easily substitute ground turkey for the beef. If you are watching carbs, use crushed pork rinds instead of breadcrumbs and a sugar-free BBQ sauce for a keto-friendly version.
- Cooking Methods:
- Grilling: Preheat your grill to medium heat. Cook the bombs over indirect heat to prevent flare-ups from the bacon grease, turning occasionally until crispy.
- Smoking: For true BBQ fans, smoke these at 225°F for approximately an hour, until the internal temperature reaches 160°F. The flavor is absolutely incredible.
- Leak Prevention: If you struggle with cheese leaking out, try double-wrapping the cheese in a small piece of ham before placing it in the beef, or ensure your seal on the meat is exceptionally tight.
Storage & Make-Ahead
These are great for meal prep! You can assemble the raw bombs, wrap them in bacon, and freeze them on a baking sheet. Once frozen solid, transfer them to a bag. Thaw in the fridge overnight before baking. Leftovers can be stored in an airtight container for up to 3 days and reheated in the air fryer to crisp the bacon back up.
What to Serve With BBQ Bacon Bombs
Since these Cheddar Stuffed BBQ Bacon Bombs are rich and savory, you want sides that balance out that intensity.
- Creamy Coleslaw: The crunch and acidity of a good slaw cut right through the richness of the bacon and cheese.
- Crispy Potato Skins: Keep the “pub food” theme going! These pair perfectly as another finger food option.
- Veggie Platter: A fresh tray of celery, carrots, and cucumber with ranch dip offers a refreshing bite between the heavy meat bombs.
- Cornbread: If you’re serving these as a main dish rather than an appetizer, a square of warm, buttery cornbread is the perfect partner to soak up that extra BBQ sauce.
FAQs
How do I keep the cheese from leaking out of the bacon bombs?
The trick is to seal the meat very tightly around the cheese cube. Ensure there are absolutely no cracks or visible cheese before you wrap it in bacon. Using cold cheese cubes also helps, as they take longer to melt, giving the meat time to cook and seal around them.
Can I make bacon bombs ahead of time?
Absolutely! This is a fantastic make-ahead recipe. You can assemble the bombs fully (stuffing and wrapping) and store them in the refrigerator for up to 24 hours before baking. This helps the flavors meld together and firm up the fat, which allows them to hold their shape better in the oven.
How do I make the bacon crispy without overcooking the meat?
Baking on a wire rack is the game-changer here; it allows hot air to circulate under the bomb. Additionally, using thin-cut bacon is crucial; thick-cut bacon takes too long to crisp, which can dry out your beef. If the meat is done but the bacon isn’t quite ready, pop the broiler on for 1-2 minutes, but watch them closely so they don’t burn!
Conclusion
These Cheddar-Stuffed BBQ Bacon Bombs are, honestly, a total crowd-pleaser. They combine the best parts of BBQ smoky meat, crispy bacon, and melted cheese into one perfect, bite-sized package. Whether it’s for the Super Bowl, a summer cookout, or just a fun family dinner, I promise these will be a hit.
Give this recipe a try for your next gathering! I’d love to hear how it went. Did you stick to cheddar or try a fun variation? Please drop a comment below and let me know your favorite way to eat these bacon cheese bombs!
