I still remember the first time I served these at a family birthday party. My uncle asked for the recipe before the night was over and now everyone requests them for special occasions.
Ingredients
- Ground beef: Choose eighty twenty ground beef for juiciness and flavor
- Breadcrumbs: Helps bind the meatballs so they stay together
- Egg: Adds moisture and holds the mixture
- Salt: Enhances the savory notes
- Black pepper: Use freshly ground for the best bite
- Garlic powder: For a savory punch and depth
- Onion powder: Brings a mellow sweet flavor
- Shredded cheddar cheese: Opt for sharp cheddar for a bolder gooey center
- Bacon: Use regular thickness so it crisps without burning
- BBQ sauce: Go for a smoky or sweet style depending on your crowd Preferably pick a thick sauce that clings well
Instructions
- Prepare the Oven:
- Set your oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius so it is fully heated before baking. A well preheated oven ensures even crispiness on your bacon.
- Make the Meat Mixture:
- Combine the ground beef breadcrumbs egg salt black pepper garlic powder and onion powder thoroughly in a large bowl. Use your hands to keep the mixture light and fluffy rather than compact.
- Stuff the Cheddar Centers:
- Take a small palmful of meat mixture and flatten it in your hand. Place a mound of shredded cheddar in the center then gently seal the meat around it forming a ball. Try to avoid any cracks so the cheese stays inside while baking.
- Wrap with Bacon:
- Lay a bacon slice flat and roll each cheese stuffed meatball until completely covered. If your bacon is very long tuck the ends under to prevent unraveling during baking.
- Glaze and Bake:
- Place bacon wrapped balls seam side down on a lined baking sheet. Brush the surface generously with BBQ sauce for an even coating. Bake for twenty five to thirty minutes or until the bacon is crisp and the cheese inside bubbles slightly
ADVERTISEMENT
