Bacon Cheddar Onion Bombs
These Bacon Cheddar Onion Bombs are smoky, juicy meatballs stuffed with melty cheddar, wrapped in sweet onion shells, hugged by crispy bacon, and brushed with barbecue glaze—baked to golden perfection.
Ingredients
- 4 medium yellow onions outer 2 layers of each
- 2 lbs lean ground beef 93%-7% blend
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup whole milk
- 3 tbsp barbecue sauce for beef mix
- ⅓ cup barbecue sauce for brushing
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ¼ tsp black pepper
- 8 cheddar cheese cubes 1-inch each
- 16 strips center-cut smoked bacon
Instructions
- Preheat oven to 425°F and line a baking sheet with foil. Trim top and bottom of each onion, peel, slice top to bottom, and separate the two outer layers. Set aside 8 sets.
- In a large bowl, mix ground beef, breadcrumbs, egg, milk, 3 tbsp barbecue sauce, garlic powder, onion powder, salt, and pepper until just combined.
- Divide meat into 8 portions. Flatten each into a patty, place a cheddar cube in the center, and seal into a meatball.
- Wrap each meatball with 2 onion halves. Adjust for a snug fit.
- Lay 2 bacon strips in an X, place the onion-wrapped meatball in the center, and wrap bacon around. Secure with toothpicks if needed.
- Place seam-side down on the sheet. Bake for 30 minutes.
- Brush with remaining ⅓ cup barbecue sauce. Bake another 10–15 minutes until bacon is crisp and temp hits 160–165°F.
- Cool for 5 minutes before serving. Cheese will be hot inside.