Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top if you want crispier bacon.
2. Mix the Meatball Base
In a bowl, combine:
Ground beef
Breadcrumbs
Egg
Milk
Garlic powder
Onion powder
Paprika
Salt and pepper
Mix just until combined. Don’t overwork it — that can make the meat tough.
3. Form & Stuff the Bomb
Divide the meat mixture into 12 equal portions.
Flatten each portion in your hand like a small patty.
Place a cheddar cube in the center of each.
Fold the meat around the cheese and roll into a ball, sealing well.
4. Wrap with Bacon
Take one slice of bacon and wrap it around each meatball. You can secure it with a toothpick or wrap tightly so it stays in place.
Optional: For extra coverage or larger bombs, use two slices criss-crossed.
5. Bak
Place bacon bombs on the wire rack or lined baking sheet.
Bake for 20 minutes, then remove from oven.
6. Brush with BBQ Sauce
Generously brush each bacon bomb with BBQ sauce.
Return to oven for another 5–10 minutes, or until bacon is crisp and caramelized and internal temp reaches 160°F (71°C).
7. Cool & Serve
Let rest 5 minutes.
Serve with extra BBQ sauce for dipping.
Tips & Variations:
Use pepper jack or smoked gouda instead of cheddar for a twist.
Add a little chopped jalapeño inside with the cheese for a spicy version.
Make smaller ones for party appetizers — just cut cheese smaller and use half bacon slices.
Let me know if you want an air fryer version too — they crisp up like a dream!
