Bacon Cheddar Onion Bombs (Print Version)
Juicy beef meatballs, cheddar cheese, wrapped in onion and bacon, finished with caramelized barbecue sauce.
# Ingredients:
→ For the Onion Bombs
01 -
4 medium yellow onions, outer 2 layers of each, peeled and separated
02 -
2 pounds lean ground beef (93% lean, 7% fat blend)
03 -
1/2 cup dry bread crumbs
04 -
1 large egg
05 -
1/4 cup whole milk
06 -
3 tablespoons barbecue sauce (bottled, such as Sweet Baby Ray's original)
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1 teaspoon salt
10 -
1/4 teaspoon freshly ground black pepper
11 -
8 cheddar cheese cubes, 1 inch each
12 -
16 slices center-cut smoked bacon
→ For Finishing
13 -
1/3 cup barbecue sauce (bottled, such as Sweet Baby Ray's original), for glazing
# Instructions:
01 -
Preheat the oven to 425°F. Line a large-rimmed baking sheet with aluminum foil and set aside.
02 -
Cut both ends off each onion and remove the papery skin. Slice each onion in half from top to bottom and carefully separate the two outer layers from each half, resulting in 8 sets of double-layered onion halves. Reserve the centers for another use.
03 -
In a large mixing bowl, combine ground beef, bread crumbs, egg, milk, 3 tablespoons barbecue sauce, garlic powder, onion powder, salt, and black pepper. Mix thoroughly with a wooden spoon or clean hands until evenly incorporated.
04 -
Divide the beef mixture evenly into 8 portions. Flatten each portion into a 3 to 4-inch disc. Place one cheddar cheese cube in the center of each disc and wrap the meat securely around the cheese to form a fully sealed meatball.
05 -
Encase each meatball in two onion halves, adjusting the layers as needed so the filling is completely wrapped.
06 -
Lay out two bacon slices for each bomb in an X-pattern. Place the stuffed onion in the center and fold the bacon tightly around, securing ends underneath or using a toothpick if necessary.
07 -
Place each bacon-wrapped onion bomb seam side down on the prepared baking sheet. Repeat for all portions.
08 -
Transfer the baking sheet to the oven and bake for 30 minutes.
09 -
Remove the tray from the oven. Brush all exposed surfaces of the bombs with the remaining 1/3 cup barbecue sauce. Return to the oven and continue baking an additional 10 to 15 minutes until the bacon is caramelized and the center reaches 160–165°F.
10 -
Let the bombs rest for 5 minutes before serving to allow juices to redistribute.
# Notes:
01 -
To ensure even cooking, select onions of similar size so the outer layers fit snugly around the filling.
02 -
For best results, use a digital thermometer to confirm the internal temperature reaches at least 160°F.