Ingredients
Equipment
Method
- Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Step 2: In a large mixing bowl, combine ground beef, breadcrumbs, egg, salt, black pepper, garlic powder, and onion powder. Mix until just integrated, being careful not to overmix.
- Step 3: Divide the meat mixture into eight equal portions. Flatten each portion into a small patty, place a generous pinch of shredded cheddar cheese in the center, and carefully shape the meat around the cheese, rolling it into a neat ball and sealing completely.
- Step 4: Wrap one slice of beef bacon snugly around each stuffed meatball, securing the ends underneath. Arrange the bacon-wrapped bombs on the prepared baking sheet, leaving space between each.
- Step 5: Brush each bomb evenly with your favorite barbecue sauce.
- Step 6: Bake for 25–30 minutes, or until the bacon is crispy and browned, and the internal temperature of the beef reaches 160°F (71°C).
- Step 7: Let cool for a minute or two before serving. Enjoy hot!
Notes
To ensure perfect results, avoid overmixing the meat, seal the cheese tightly to prevent leaks, and don't crowd the pan for crispy bacon. Patting bacon dry and using even slices also helps with crispness. You can prep these bombs up to 24 hours ahead, storing them covered in the fridge before adding sauce and baking. For substitutions, use ground turkey or pork, different cheeses like Pepper Jack or mozzarella, pork bacon or prosciutto, or various sauces like teriyaki. For extra heat, add finely chopped jalapeño or cayenne, or finely diced onion/bell pepper for extra veggies. Store cooled leftovers in an airtight container in the fridge for 3-4 days. Cooked bombs can be frozen for up to 1 month (thaw before reheating). Uncooked bombs can also be flash-frozen, then thawed, sauced, and baked. Reheat in an oven or air fryer at 350°F (175°C) for 10-15 minutes for best texture.