Ingredients
Ground beef: gives a rich and sturdy base Pick fresh ground chuck for extra flavor
Breadcrumbs: help bind the mixture and keep it light Use fine dry or fresh for best texture
Egg: holds everything together and makes the bombs moist Choose large farm eggs for freshness
Salt: brings out all the savory notes Use sea salt for depth
Black pepper: adds a gentle heat Fresh cracked works best
Garlic powder: infuses subtle savor Look for pure garlic powder
Onion powder: balances with sweet undertones Buy one without fillers for clean flavor
Shredded cheddar cheese: melts perfectly in the center Sharp cheddar tastes bolder
Beef bacon: wraps for smoky flavor Thick cut crisps up better in the oven
BBQ sauce: finishes with tangy sweetness Smoky or spicy sauces both work
Step-by-Step Instructions
Mix the Ingredients:
In a large mixing bowl use your hands to combine the ground beef breadcrumbs egg salt black pepper garlic powder and onion powder Really work the mixture until smooth and even This helps prevent the bombs from crumbling later
Shape and Fill:
Pinch off enough meat mixture for one bomb Flatten in your palm and tuck a generous pinch of cheddar into the center Shape the meat around the cheese sealing well so none can escape These should be slightly larger than a golf ball
Wrap in Bacon:
Take a slice of beef bacon and gently stretch it before wrapping it snugly around each bomb Tuck the ends underneath so they stay in place as they cook
Arrange and Glaze:
Set each bacon-wrapped bomb seam side down on a parchment lined baking sheet Brush each one with a thin layer of BBQ sauce to start building the glaze
Bake to Perfection:
Place the tray in a preheated 375 degree oven Bake for twenty five to thirty minutes brushing on a bit more BBQ sauce halfway through The bombs are done when the bacon is crisp and the meat reaches one hundred sixty degrees inside
Serve:
These are best enjoyed hot straight from the oven Serve them with extra BBQ sauce for dipping if you like
Ezoic
