Ingredients:
4 medium yellow onions (use the 2 largest outer layers of each onion)
2 lbs lean ground beef (93% lean)
½ cup bread crumbs
1 large egg
¼ cup whole milk
3 tbsp BBQ sauce (for meat mixture)
⅓ cup BBQ sauce (for basting)
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
¼ tsp black pepper
8 cheddar cheese cubes (1-inch each)
16 slices smoked bacon (center-cut recommended)
Instructions:
1. Prep the Onions:
Peel the onions and slice in half lengthwise.
Carefully remove the outer 2 large layers from each half (you’ll need 16 onion “shells”).
Set aside the inner parts for another recipe or chop and add to the meat mixture if desired.
2. Make the Meat Filling:
In a large bowl, mix ground beef, bread crumbs, egg, milk, 3 tbsp BBQ sauce, garlic powder, onion powder, salt, and pepper.
Divide the mixture into 8 equal portions.
Press a cube of cheddar into the center of each portion and shape the meat around it into a ball.
3. Assemble the Bombs:
Place each meatball inside two onion halves to encase it fully.
Wrap each onion ball with 2 slices of bacon, crossing over for full coverage. Secure with toothpicks if needed.
4. Cook:
Grill Method: Preheat grill to medium heat. Grill the bombs over indirect heat for 35–45 minutes, turning occasionally, until the internal temp reaches 160°F (71°C) and bacon is crispy.
Oven Method: Preheat oven to 400°F (200°C). Place bombs on a wire rack over a baking sheet lined with foil. Bake for 40–50 minutes, or until fully cooked and bacon is browned.
5. Baste & Finish:
In the last 10 minutes of cooking, brush each bomb with remaining ⅓ cup BBQ sauce for a glossy, sticky finish.
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