Ingredients
Equipment
Method
- If using block cheese, cut into 12 small cubes (about ½-inch each).
- In a large bowl, combine ground beef, egg, breadcrumbs, milk, minced garlic, onion powder, smoked paprika, salt, and black pepper. Mix just until combined, avoiding overmixing.
- Divide the beef mixture into 12 equal portions.
- Flatten each portion in your palm, place a cheese cube (or 1 tablespoon shredded cheese) in the center, then fold the meat around it, sealing well.
- Wrap each stuffed meatball with a slice of turkey bacon, tucking the ends underneath. Secure with toothpicks if needed.
- Brush each wrapped bomb generously with barbecue sauce.
- Place on a rack over a baking sheet and bake at 375°F for about 25 minutes, until bacon is crisp and internal temperature reaches 160°F.
- Let rest for 5 minutes before serving. Serve with additional warmed BBQ sauce for dipping.
Notes
These can also be cooked on a grill over medium heat or in an air fryer at 350°F for 12-15 minutes. For best results, use sharp cheddar cheese for more flavor. You can substitute regular bacon for turkey bacon if preferred. The meatballs can be assembled ahead and refrigerated for up to 24 hours before cooking. Make sure to remove any toothpicks before serving.