Description
What makes these bacon bombs truly special isn’t just their incredible taste – it’s how they bring people together around the grill. There’s something deeply satisfying about watching these little parcels of joy transform from simple ingredients into golden, sizzling perfection. The aroma alone will have your neighbors peeking over the fence, wondering what culinary masterpiece you’re creating.
Ingredients
For the Meat Mixture:
- 1 pound ground beef (80/20 blend for best flavor)
- 1 cup sharp cheddar cheese, cubed into small pieces
- 1/4 cup cream cheese, softened
- 2 tablespoons BBQ seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Bacon Wrap:
- 12–15 strips thick-cut bacon
- Toothpicks for securing
For the BBQ Glaze:
- 1/2 cup BBQ sauce (your favorite brand)
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
Substitution Ideas:
- Cheese alternatives: Try pepper jack for heat, gouda for smokiness, or mozzarella for extra stretch
- Meat options: Ground pork, turkey, or a beef-pork blend work beautifully
- Gluten-free: Ensure your BBQ sauce and seasonings are certified gluten-free
- Lower sodium: Use turkey bacon and low-sodium seasonings
Instructions
Start by combining the ground beef, softened cream cheese, garlic powder, onion powder, and BBQ seasoning in a large mixing bowl. Use your hands to gently mix everything together – this ensures even distribution without overworking the meat. The mixture should feel cohesive but not dense. Fold in the cubed cheddar cheese last, making sure each portion will have plenty of cheesy goodness.
Divide your meat mixture into 12 equal portions, roughly the size of a golf ball. Roll each portion gently between your palms to create smooth, round shapes. Don’t pack them too tightly – you want them to stay tender during cooking. The cream cheese in the mixture helps bind everything while keeping the texture moist and delicious.
Take each meat ball and carefully wrap it with a strip of bacon, starting at one end and spiraling around until the entire surface is covered. Secure the end with a toothpick. The bacon should overlap slightly to ensure complete coverage. This step is like wrapping a present – take your time to make them look neat and ensure even cooking.
Preheat your grill to medium heat (around 350°F). If using a charcoal grill, arrange coals to create zones of direct and indirect heat. For gas grills, heat one side to medium and leave the other side cooler. This setup gives you control over the cooking process and prevents the bacon from burning before the meat is fully cooked.
While the grill heats up, whisk together the BBQ sauce, brown sugar, apple cider vinegar, and Worcestershire sauce in a small bowl. The brown sugar adds a beautiful caramelized finish, while the vinegar provides a subtle tang that cuts through the richness. This glaze will become your secret weapon for that glossy, appetizing finish.
Place the bacon bombs on the cooler side of the grill first, allowing them to cook through gently for about 15 minutes. Turn them every 5 minutes to ensure even browning. During the last 5 minutes, move them to the hotter side to crisp up the bacon. Brush with the glaze during the final 3 minutes, allowing it to caramelize but not burn.
Remove the bacon bombs from the grill and let them rest for 3-4 minutes. This brief resting period allows the juices to redistribute and the cheese to set slightly, preventing a molten cheese explosion when you bite into them. Remove the toothpicks before serving and watch them disappear!
Nutrition
- Calories: 280-320
- Fat: 20-24 grams
- Carbohydrates: 4-6 grams
- Protein: 18-22 grams