Bacon Cheddar Onion Bombs (Print Version)
# Ingredients:
→ Onion Shells
01 -
4 medium-sized yellow onions, outer 2 layers of each onion
→ Meat Mixture
02 -
2 pounds lean ground beef (93%-7% blend)
03 -
½ cup bread crumbs
04 -
1 large egg
05 -
¼ cup whole milk
06 -
3 tablespoons barbecue sauce (Sweet Baby Ray's original recommended)
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1 teaspoon salt
10 -
¼ teaspoon black pepper
→ Filling and Outer Layer
11 -
8 cheddar cheese cubes (1-inch sized)
12 -
16 pieces center-cut smoked bacon
13 -
⅓ cup barbecue sauce (Sweet Baby Ray's original recommended)
# Instructions:
01 -
Preheat the oven to 425°F. Line a large-rimmed baking sheet with aluminum foil and set aside.
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 to create 8 sets of onion halves. Set aside.
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. Stir until evenly combined.
04 -
Divide the meat mixture into 8 equal portions. Flatten each into a 3-4 inch disc.
05 -
Place a cheddar cheese cube in the center of each meat disc. Wrap the meat around the cheese, forming a sealed meatball.
06 -
Encase each meatball with two onion halves, ensuring most of the surface is covered. Adjust onion size for better coverage if needed.
07 -
Arrange two bacon slices in an X-pattern, place the onion-wrapped meatball in the center, and wrap the bacon around it. Use toothpicks for secure wrapping if necessary.
08 -
Place the bacon-wrapped onion bombs onto the prepared baking sheet. Bake for 30 minutes in the preheated oven.
09 -
Remove the onion bombs from the oven and brush the tops and sides with the remaining ⅓ cup barbecue sauce. Return to the oven and bake an additional 10-15 minutes, or until the sauce caramelizes and the internal temperature reaches 160-165°F.
10 -
Remove the onion bombs from the oven and allow them to cool for 5 minutes before serving.