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Bacon-wrapped ground beef bombs stuffed with melted cheddar cheese and brushed with BBQ sauce on a wire rack.

Cheddar-Stuffed BBQ Bacon Bombs

Juicy ground beef packed with a gooey cheddar center, brushed with sweet BBQ and wrapped in crispy bacon — perfect party finger food or game-day snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 15 minutes
Total Time 1 hour
Servings: 6 bombs
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Bacon Bombs
  • 1 lb ground beef (80/20) room temperature
  • 12 slices bacon regular cut
  • 6 pieces cheddar cheese cubes about 3/4" cubes (approx. 1 oz / 28 g each)
  • 1/2 cup BBQ sauce plus extra for brushing
  • 2 tbsp brown sugar lightly packed
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • chopped chives (optional) for garnish

Equipment

  • Baking Sheet
  • Wire Rack
  • Mixing Bowl
  • Plastic wrap
  • Toothpicks

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
  2. In a mixing bowl combine the ground beef, smoked paprika, garlic powder, onion powder, salt and pepper. Mix gently until just combined — avoid overworking.
  3. Divide the meat into 6 equal portions (about 3 oz / 85 g each). Flatten each portion into a 3"–4" disc in your palm.
  4. Place a cheddar cube in the center of each disc, fold the meat around the cheese and roll into a tight ball, sealing seams so cheese won’t leak.
  5. Lay two overlapping bacon slices per bomb in a cross or X shape. Place the meat ball on top and wrap bacon around, securing ends underneath with a toothpick if needed. Repeat for all bombs.
  6. Whisk together 1/4 cup BBQ sauce and the brown sugar. Brush each bacon-wrapped bomb with half the mixture, reserving the rest for later.
  7. Optional — chill the formed bombs on the rack for 15 minutes to help bacon set (this makes handling easier and reduces bacon shrinkage).
  8. Bake on the middle rack for 20–25 minutes, until bacon is crisped to your liking and internal temperature of the meat reaches 160°F (71°C). Brush once more with remaining BBQ sauce during the last 5 minutes.
  9. Remove from oven and let rest 5 minutes. Remove toothpicks, garnish with chopped chives if desired, and serve warm.

Notes

Make ahead: you can assemble the bacon bombs, cover and refrigerate for up to 24 hours before baking. To freeze, flash-freeze assembled bombs on a tray then transfer to a freezer bag — bake from frozen, adding 10–15 minutes to baking time.