Last summer, our backyard basically turned into the neighborhood’s unofficial gathering spot. Between the kids running through sprinklers, the guys huddled around the grill debating the “right” way to flip burgers, and the constant stream of lemonade and iced tea, I was cooking almost nonstop.
One Saturday, we had a last-minute wave of visitors, you know the kind where you glance out the kitchen window and realize you’re about to feed double the number of mouths you’d planned for.
I rummaged through the fridge and spotted three things: ground beef, bacon, and a half block of sharp cheddar. BBQ sauce was a given, we always have a bottle open because my husband thinks it belongs on nearly everything. I started shaping meatballs, tucking cheddar inside, and wrapping them in bacon like little presents. By the time they hit the grill, that smoky scent had everyone circling like hawks.
When I pulled them off, glistening from the BBQ glaze and with the cheese molten inside, my neighbor took a bite and immediately asked for the recipe before even swallowing.
Short Description
BBQ Bacon Cheddar Bombs are juicy beef meatballs stuffed with sharp cheddar, wrapped in crispy bacon, and glazed with smoky BBQ sauce. They’re bite-sized, crowd-pleasing, and perfect for grilling or baking.
Key Ingredients
Meatball Ingredients:
- 1 lb ground beef (80/20 blend recommended)
- 1/2 cup BBQ sauce
- 1/2 cup grated sharp cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp freshly cracked black pepper
- 1/2 tsp kosher salt
Bacon Wrapping:
- 12 strips thick-cut bacon
- 12 toothpicks (soaked in water if grilling)
Optional Toppings:
- Extra BBQ sauce for dipping
- Diced green onions for garnish
- Pickled jalapeños for extra kick
Tools Needed
- Large mixing bowl
- Measuring cups & spoons
- Wire rack (for oven cooking)
- Foil or parchment paper
- Tongs
- Instant-read thermometer
- Grill or oven
Cooking Instructions
Step 1: Preheat and Prepare
Preheat oven to 375°F (190°C). Line a baking tray with foil or parchment, then set a wire rack on top for even crisping. If grilling, preheat to 375°F and lightly oil the grates to prevent sticking.
Step 2: Mix the Meatball Base
In a large bowl, combine the ground beef, cheddar, BBQ sauce, garlic powder, onion powder, salt, and pepper. Mix gently with clean hands or a fork, overmixing can make the meat tough.
Step 3: Shape the Meatballs
Divide the mixture into 12 even portions by halving first, then dividing each half into 6. Roll each into a 1.5-inch ball. Wet your hands with cool water if the mixture sticks.
Step 4: Wrap with Bacon
Take a strip of bacon and wrap it around the meatball, overlapping slightly so no beef is exposed. Secure with a toothpick. Repeat for all.
Step 5: Cook
Grill: Place the bacon-wrapped meatballs on the grill, lid closed. Cook 15–20 minutes, turning occasionally with tongs. Watch for flare-ups and move them away from direct flames if needed.
Oven: Place on prepared wire rack and bake 20–25 minutes, flipping halfway.
Step 6: Check Doneness
Use a thermometer — internal temperature should reach 160°F (71°C). Bacon should be browned and crisp.
Step 7: Rest and Serve
Transfer to a plate lined with paper towels. Let rest 5 minutes. Remove toothpicks before serving or let guests know they’re there. Garnish with green onions or jalapeños, and serve with extra BBQ sauce for dipping.
Why You’ll Love This Recipe
Flavor Explosion: Juicy beef, smoky bacon, and melted cheddar meet sweet-tangy BBQ sauce.
Quick and Easy: Minimal prep, cooks in under 30 minutes.
Versatile: Grill, bake, or air-fry — they work for parties, weeknight dinners, or meal prep.
Crowd Pleaser: Always the first thing to disappear at gatherings.
Low Carb Friendly: Naturally grain-free and keto-adaptable.
Mistakes to Avoid & Solutions
Overmixing the Meat: Leads to dense meatballs. Mix just until combined.
Undercooking the Bacon: Nobody wants floppy bacon. Cook until edges crisp, or broil for 1–2 minutes at the end.
Cheese Leakage: If cheddar spills out, it means the wrap wasn’t tight enough. Wrap bacon fully and tuck ends underneath.
Dry Meatballs: Overcooking can make them tough. Use a thermometer and pull at 160°F.
Toothpick Burning on Grill: Soak toothpicks in water 10 minutes before using.
Serving and Pairing Suggestions
Serve as appetizers with toothpicks for game day.
Pair with coleslaw, potato salad, or grilled corn for a full meal.
Offer dipping sauces: extra BBQ, ranch, or spicy aioli.
Great for BBQ buffets or as part of a “small bites” dinner spread.
Storage and Reheating Tips
Refrigerate: Store cooled leftovers in an airtight container up to 3 days.
Freeze: Wrap individually and freeze up to 2 months.
Reheat (Oven): 350°F for 10–12 minutes.
Reheat (Air Fryer): 375°F for 5–6 minutes to restore crispness.
Avoid Microwave: Bacon won’t stay crisp.
FAQs
1. Can I make these ahead of time?
Yes, prep and wrap them up to 24 hours in advance. Keep covered in the fridge until ready to cook.
2. Can I use turkey bacon?
Yes, but it won’t crisp the same as pork bacon. Brush lightly with oil to help browning.
3. What cheese works best?
Sharp cheddar is my favorite, but pepper jack adds a spicy kick.
4. Can I cook them in an air fryer?
Absolutely. 375°F for 12–15 minutes, turning once, works well.
5. What BBQ sauce should I use?
Any you love — smoky, sweet, or spicy. I use a hickory-smoked sauce for depth.
Tips & Tricks
Chill the meatballs for 15 minutes before cooking to help them hold shape.
For extra glaze, brush with BBQ sauce in the last 5 minutes of cooking.
Want more spice? Add diced jalapeños to the meat mix.
If grilling, cook over indirect heat for even bacon crisping.
Recipe Variations
Spicy BBQ Bombs: Swap cheddar for pepper jack, add 1 tsp chili powder to the beef mix.
Maple Bacon Bombs: Brush bacon with maple syrup before cooking for sweet-salty flavor.
Mini Bombs: Make smaller 1-inch meatballs for bite-size party snacks. Reduce cook time by 5 minutes.
Stuffed Surprise: Hide a small piece of pineapple or pickled jalapeño inside for a burst of flavor.
Final Thoughts
I’ve lost count of how many times these BBQ Bacon Cheddar Bombs have saved me from “what on earth do I feed everyone” moments. They’re the kind of recipe that feels impressive but doesn’t chain you to the kitchen all day. The smell alone gets people excited before they even see them — bacon sizzling, cheese melting, smoky BBQ filling the air.
My family loves them just as much as our friends do, and I’ve yet to find a crowd that leaves me with leftovers. They’re adaptable enough to fit any mood: cozy winter dinners by the fireplace or sunny summer afternoons by the grill. Even my kids, who can be picky about “mixed” foods, happily grab seconds.
Cooking for people you love is about creating those little moments of joy, and for me, these Bombs have become part of that. If you try them, I have a feeling you’ll end up making them more than once — maybe even twice in the same week.
BBQ Bacon Cheddar Bombs
Ingredients
Meatball Ingredients:
- 1 lb ground beef 80/20 blend recommended
- ½ cup BBQ sauce
- ½ cup grated sharp cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp freshly cracked black pepper
- ½ tsp kosher salt
Bacon Wrapping:
- 12 strips thick-cut bacon
- 12 toothpicks soaked in water if grilling
Optional Toppings:
- Extra BBQ sauce for dipping
- Diced green onions for garnish
- Pickled jalapeños for extra kick
Instructions
- Heat oven or grill to 375°F (190°C). Line a tray with foil and set a wire rack on top, or oil grill grates.
- Combine beef, cheddar, BBQ sauce, garlic powder, onion powder, salt, and pepper. Mix gently.
- Divide into 12 portions, roll into 1.5-inch balls. Wet hands if sticky.
- Wrap each ball with a bacon strip, overlapping to cover. Secure with toothpick.
- Grill 15–20 mins or bake 20–25 mins, turning halfway.
- Ensure internal temp hits 160°F (71°C) and bacon is crisp.
- Rest 5 mins. Remove toothpicks. Garnish and serve with BBQ sauce.
