Bacon Cheddar Onion Bombs

Ingredients

01 4 medium-sized yellow onions, outer 2 layers of each onion

02 2 pounds lean ground beef (93%-7% blend)

03 ½ cup bread crumbs

04 1 large egg

05 ¼ cup whole milk

06 ⅓ cup bottled barbecue sauce (Sweet Baby Ray’s original recommended)

07 3 tablespoons bottled barbecue sauce (Sweet Baby Ray’s original recommended)

08 1 teaspoon garlic powder

09 1 teaspoon onion powder

10 1 teaspoon salt

11 ¼ teaspoon black pepper

12 8 cheddar cheese cubes (1-inch sized)

13 16 pieces center-cut smoked bacon

Steps

Step 01

Preheat oven to 425°F. Line a large-rimmed baking sheet with aluminum foil. Set aside.

Step 02

Slice the top and bottom off each onion. Peel off the outer skin layer. Slice onions in half (top to bottom) and remove the two outer layers. You will have 8 sets of onion halves. Set aside.

Step 03

Combine ground beef, bread crumbs, egg, milk, 3 tablespoons barbecue sauce, garlic powder, onion powder, salt, and black pepper in a large mixing bowl. Use a wooden spoon or hands to mix thoroughly until evenly combined.

Step 04

Divide the meat mixture into 8 equal portions.

Step 05

Flatten each meat portion in your palm into a 3-4 inch disc. Add a cheddar cheese cube to the center, wrapping the meat around it to form a sealed meatball.

Step 06

Cover the meatball with two onion halves, ensuring most of the surface is wrapped. Adjust onion size as needed for a snug fit.

Step 07

Lay two bacon slices in an X-pattern, place the onion bomb in the center, and wrap the bacon around it. Secure with a toothpick if required.

Step 08

Place the bacon-wrapped onion bomb onto the prepared baking sheet. Repeat the process for all 8 portions.

Step 09

Bake for 30 minutes in the preheated oven.

Step 10

Remove onion bombs from the oven and brush the tops and sides with the remaining ⅓ cup barbecue sauce. Return to the oven and bake for an additional 10-15 minutes until the sauce is caramelized and the internal temperature reaches 160-165°F.

Step 11

Allow the onion bombs to cool for 5 minutes before serving. Enjoy!

Tips

1. Ensure bacon is tightly wrapped and the meatballs are pressed well to avoid breaking apart during cooking.
2. Use evenly sized onion pieces to achieve uniform cooking.
3. Soaking onions in hot water for 3-4 minutes helps separate layers without breaking them.
4. A meat thermometer is the most accurate way to check doneness. Look for golden, crispy bacon and tender onions.
5. Ensure the cheddar cube is fully encased in the meatball to prevent leakage as it melts.
6. Add extra barbecue sauce during cooking or serve additional sauce on the side if desired.