Description
Savory bacon bombs filled with a juicy blend of ground beef, Italian sausage, cheese, and spices, all wrapped in crispy bacon. Perfect as an appetizer, main course, or snack!
Ingredients
Scale
- 1 pound thick-cut bacon
- 1 pound ground beef (80/20 blend recommended)
- 1/2 pound Italian sausage (sweet or hot, your preference), casings removed
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup finely diced onion
- 1/4 cup finely diced bell pepper (any color)
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1/4 cup barbecue sauce (your favorite brand)
- Toothpicks
Instructions
- In a large bowl, combine the ground beef and Italian sausage. Break up the meat with your hands until evenly distributed.
- Add the diced onion, bell pepper, and minced garlic to the meat mixture.
- Pour in the Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using).
- Thoroughly mix all the ingredients together until everything is evenly combined. Be careful not to overmix.
- Gently fold in the shredded cheddar and Monterey Jack cheeses.
- Lay out several strips of bacon on a clean work surface, slightly overlapping each other (about 4-5 strips per bomb).
- Take a generous handful of the meat mixture (about 1/4 cup) and form it into a ball or oval shape.
- Place the meatball on top of the overlapping bacon strips.
- Carefully wrap the bacon around the meatball, ensuring that it’s completely covered. Stretch the bacon slightly if needed.
- Secure the bacon with toothpicks (2-3 per bomb), evenly spaced.
- Repeat steps 1-5 until all the meat mixture is used.
- Preheat your oven to 375°F (190°C).
- Place the bacon bombs on a baking sheet lined with parchment paper or a wire rack.
- Bake for 30-40 minutes, or until the bacon is crispy and the internal temperature of the meat reaches 160°F (71°C).
- During the last 5-10 minutes of cooking, brush the bacon bombs with your favorite barbecue sauce.
- Remove the bacon bombs from the oven and let them rest for a few minutes before serving. Remove the toothpicks before eating!
- Preheat your grill to medium heat (about 350°F or 175°C).
- Place the bacon bombs on the grill grates, away from direct heat if possible.
- Grill for 25-35 minutes, turning occasionally, until the bacon is crispy and the internal temperature of the meat reaches 160°F (71°C).
- During the last 5-10 minutes of grilling, brush the bacon bombs with your favorite barbecue sauce.
- Remove the bacon bombs from the grill and let them rest for a few minutes before serving. Remove the toothpicks!
- Preheat your smoker to 225°F (107°C).
- Place the bacon bombs directly on the smoker grates.
- Smoke for 2-3 hours, or until the bacon is crispy and the internal temperature of the meat reaches 160°F (71°C).
- During the last 30 minutes of smoking, brush the bacon bombs with your favorite barbecue sauce.
- Remove the bacon bombs from the smoker and let them rest for a few minutes before serving. Remove the toothpicks!
Notes
- Always ensure that the internal temperature of the meat reaches 160°F (71°C) to ensure that it is fully cooked and safe to eat. Use a reliable meat thermometer for accurate readings.
- Leftover bacon bombs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven, microwave, or skillet until heated through.
- Variations:
- Add diced jalapenos to the meat mixture for a spicy kick.
- Use different types of cheese, such as pepper jack or gouda.
- Wrap the bacon bombs in puff pastry before baking for a flaky and decadent treat.
- Top the bacon bombs with crumbled blue cheese and a drizzle of balsamic glaze.
- Stuff the bacon bombs with cream cheese and chopped chives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes