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Cheddar-Stuffed BBQ Bacon Bombs on a platter, golden-brown bacon wrapped around juicy meatballs with melted cheese inside.

Cheddar-Stuffed BBQ Bacon Bombs

Juicy seasoned beef packed around melted sharp cheddar, brushed with tangy BBQ sauce and wrapped in crispy bacon. These party-friendly bacon bombs are smoky, cheesy, and dangerously addictive.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 10 minutes
Total Time 1 hour
Servings: 6 bombs
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Bacon Bombs
  • 2 lb ground beef (85% lean)
  • 1 tsp salt
  • 1 tsp black pepper freshly ground
  • 1 tsp smoked paprika
  • 2 cloves garlic minced
  • 8 oz sharp cheddar cut into 6 equal cubes (about 1.3 oz / 37 g each)
  • 12 bacon strips regular-cut
  • 1/2 cup BBQ sauce plus extra for serving
  • 1/4 cup finely chopped onion
  • 1 tbsp Worcestershire sauce
  • toothpicks to secure bacon

Equipment

  • Baking Sheet
  • Wire Rack
  • Mixing Bowl

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
  2. In a large bowl combine ground beef, chopped onion, minced garlic, Worcestershire sauce, smoked paprika, salt and pepper. Mix gently until just combined — avoid overworking the meat.
  3. Divide the meat into 6 equal portions. Flatten each portion into a round (about 1/2 inch thick). Place a cheddar cube in the center, fold the meat around the cheese and pinch to seal into a tight ball so the cheese is fully enclosed.
  4. Wrap each meatball with 2 bacon strips (overlapping slightly) so bacon covers the ball. Tuck ends underneath and secure with toothpicks as needed.
  5. Place the bacon-wrapped bombs on the prepared wire rack. Brush each generously with BBQ sauce.
  6. Bake in the preheated oven for 25–30 minutes, or until bacon is crisp and internal temperature of the beef reaches 160°F (71°C). During the last 5 minutes brush with additional BBQ sauce and return to oven to caramelize.
  7. Remove from oven and let rest for 10 minutes (cheese will be very hot). Remove toothpicks and serve with extra BBQ sauce for dipping.

Notes

For a smoky touch, substitute smoked cheddar or add a pinch of chipotle powder to the meat. These can be assembled ahead and chilled up to 24 hours — brush with sauce and bake straight from the fridge (add ~5 minutes to bake time).