Noshing With the Nolands

BBQ Bacon Wrapped Onion Bombs

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BBQ Bacon Wrapped Onion Bombs

Have you seen these floating around the internet? Ken attached to them and was dying to make them. Well, I see why! These BBQ Bacon Wrapped Onion Bombs look fabulous and trust me are even better to eat!!

What is not to love, a big huge meatball stuffed with cheese encased in onion and then wrapped in bacon and slathered with BBQ sauce. I think that is any man’s dream meal; hey wait, mine too!! They are perfect for game day!!

BBQ Bacon Wrapped Onion Bombs

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Bamboo Wooden Toothpicks

Large Glass Bowl

Baking Sheet with Rack

The idea is in an area between cray cray and genius. You know that teetering, exciting threshold that gives you all the wonderfully crazy yet divine dishes!!

Well, this is one of them!! These are easy to make, really they are!! Come let me tell you how!!

Although these are said to be BBQ, they are made in the oven. They are brushed though with lots of BBQ sauce.

This is a perfect fall and winter meal when you are still craving the flavors of the BBQ but don’t want to venture outside in the nasty weather.

The outside gets lovely and crispy while the inside meatballs stay juicy from the onion, bacon and BBQ sauce.

How Do You Make Bacon Wrapped Onion Bombs?

INGREDIENTS

MEATBALLS

  • lean ground beef
  • bread crumbs
  • 1 egg
  • milk
  • BBQ sauce
  • salt
  • onion powder
  • thyme
  • freshly ground pepper
  • garlic powder
  • cheddar cheese 

ONION BOMBS

  • large yellow onions
  • bacon
  • BBQ sauce

First off, you mix the meatball ingredients together, omitting the cheese for the moment. Preheat your oven and prepare a baking sheet or dish with sides. Then prepare your onions. You want to get the whole onion into layers. Depending on the size of your onion will be the final outcome of your onion bomb. 

Cut the bottom off of an onion, cut the top off and carefully peel off the skin. Cut the onion in half and separate the onion into layers. Using the onion halves as a judge make your meatball accordingly. Stuff the meatball with the cube of cheddar cheese. Make sure the onion seals the meatball comfortably

Now insert the meatball into the onion putting the halves together. Wrap each onion bomb with slices of bacon and secure with toothpicks. Bake on prepared cookie sheet for 40 minutes or until internal temperature reaches 160-165F.  

Brush with BBQ sauce about 5-10 minutes before they are done. 

Can you Freeze BBQ Bacon Wrapped Onion Bombs?

BBQ Bacon Wrapped Onion Bombs

I am sorry I didn’t cut one of these open for you but I was rushing to get one in “my belly”!! But now we have a great video for you to watch how we made them and see the delicious insides. 

Man, are these delectable. Ken made a tray of them so we popped some into the freezer and they froze like a dream.

A tip for making these is don’t do your meatballs all ahead of time but custom make them to the size of your onion.

You want to use the larger layers of the onion and make meatballs accordingly, as the onion sizes get smaller so will your meatball.

Then use another large onion to keep making more. The inner part of the onion can be used for another recipe, just pop it into the fridge wrapped.

How to See if These are Done?

How to see if these are done is easy with this wonderful instant-read thermometer from Thermoworks. You don’t want to be cutting one of these open to see if they are done, that ruins them.

With this thermometer, you will have a temperature in seconds. 

Try this wonderfully delicious recipe and come back to tell me how you liked them!! I can’t wait to hear from you!!

To go with this all you need is a great fresh salad like this one! 

BBQ Bacon Wrapped Onion Bombs Recipe

Yield: 8-10 servings

BBQ Bacon Wrapped Onion Bombs

BBQ Bacon Wrapped Onion Bombs

These BBQ Bacon Wrapped Onion Bombs are like large meatball stuffed onions, and are fabulous!! A must try recipe!!

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

Ingredients

Meatballs

  • 2 lbs. lean ground beef
  • 1 cup bread crumbs
  • 1 egg, beaten
  • 1/2 cup milk
  • 1/2 cup BBQ sauce
  • 1 tsp. salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. thyme
  • 1/2 tsp. freshly ground pepper
  • 1/2 tsp. garlic powder
  • 1/2 inch cube of cheddar cheese per meatball

Onion Bombs

  • 5-6 large yellow onions
  • 1 lb. bacon
  • Additional BBQ sauce

Instructions

  1. Mix the the meatball ingredients together, omitting the cheese, in a large bowl with your hands until well combined. Preheat the oven to 425F. Line a sided cookie sheet with foil and set aside.
  2. Slice the top and bottom off of an onion and peel off the skin. Cut the onion in half and now peel back the layers. Use the two sides of the onion and see how large you need to make your meatball. Stuff the meatball with the 1/2" cheese cube and roll into a ball. Insert your meatball in the onion halves and make sure it fits nicely, not too small or too large.
  3. Wrap each of the onion bombs with 2-3 slices of bacon depending on the size of the bomb and secure with toothpicks. Bake on the prepared cookie sheet for 40 min. or until a thermometer reads 165F. Brush liberally with BBQ sauce and bake another 5-10 min.

Notes

Recipe adapted from My Fridge Food.

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Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving:Calories: 580Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 154mgSodium: 1435mgCarbohydrates: 25gFiber: 2gSugar: 11gProtein: 47g
© Tara Noland
Cuisine: American

Comments

  1. Sara says

    Oh my gosh! I’m totally making these for my husband for his birthday next week. He’s going to think I’m a genius!! HA! Thanks for a great recipe!

    Reply

  2. Brett Beyer says

    As a guy who long gave up on controlling his health, this would make a great breakfast, lunch and dinner idea. I’m not kidding. I would literally eat these at any time, all the time.

    Reply

    • MrsHound says

      That’s a great response!!! Funny yet truthful! My husband and I went vegan for one month; I lost 10 lbs. (I’m 5’7”, 120lbs) and we felt like zombies. No energy, didn’t feel healthy… so we quit that lifestyle and went all out at McDonalds that day! It was wonderful. It’s like the Big Mac was whispering to me, “Welcome Home Amy” :))

      Reply

      • Tara Noland says

        I can do vegetarian/vegan a couple of times a week but need my meat fix, could never take it away completely!

        Reply

  5. Kathy says

    Those look so amazing! I have to give them a try soon. I could really go for some of these right about now too! Yum!

    Reply

  9. Kimberly Grabinski says

    Holy cow these could be life changing. I can’t imagine not needing to make like 4 billion of them for holiday appetizers. Definitely trying these!

    Reply

  15. Dawn says

    I just made this and I want everyone to know that this is the greatest!!!! Omg they are full of favor and look cool also. 🥓🍺go together

    Reply

    • Tara Noland says

      Awesome Dawn, so glad you liked them. It is a pretty cool recipe for sure!! Thank you for taking the time to tell me!!

      Reply

  16. Michele Werth says

    Made them tonight. I think I would prefer to bake them on a broiling pan next time so they don’t have to sit in the grease. They were oh so delicious!

    Reply

  18. Linda says

    I initially thought these were an appetizer, however, if a pound of bacon usually has about 16 slices, and . . . you wrap each bomb with 2-3 slices, that means you can only get 6-8 bombs at the most, and each of the bombs will have 1/4 to 1/3 lb. meat (along with all the rest of the ingredients). This is sounding more like a main course than an appetizer.

    Reply

  19. MrsHound says

    This recipe looks amazing! My mom is making these for a dinner party tomorrow night…I’m so sad I wasn’t invited! But I’ll make them on my own 🙂 THANK you for not only giving me a new recipe for my husband and I, but for giving us a recipe that includes bacon:)))

    Reply

  20. Pdxeater says

    Might be being dense. Can someone help me – when you cut the onion in half. Do you just keep the outside peel? I’m not sure how the meat goes into the onion.

    Reply

    • Tara Noland says

      Sorry, I was out of the country for a few days. Don’t cut the onion completely in half, you want the section of the onion but not the outside peel. Watch the video and that should clear things up for you.

      Reply

    • Sarah J Reeves says

      you don’t cut fully in half. you only slit one side so you can get the rings out and then pop the meat in.

      Reply

  21. Lorj says

    I want to try and make these for the Daytona 500 tomarrow. I am a bit set back about the size of them. Onions are usually pretty big in size and these look smaller. What size onion should I use? .

    Reply

    • Tara Noland says

      Just use the smaller yellow onions and if the first one is too big then use the smaller ones as you go deeper into the onion.

      Reply

  22. Lisa says

    Wow! I just made these for my hubby and he loved them!! So did I!! However, we have leftovers and I have no idea how to reheat these bad boys. Any ideas? Would they explode (like literal onion bombs) if I put them in the microwave? Should I freeze them and then reheat in the oven? For how long?

    Reply

    • Tara Noland says

      You can reheat in the microwave with short periods spurts of time or in a low oven like 325F. You could freeze them for sure, then I would defrost and reheat again in a low oven. Keep them wrapped and they will be fine. So glad you enjoyed them!!

      Oh and hubby is doing his own site now, that was his creation. It is https://bbqingwiththenolands.com/ with more deliciousness!!

      Reply

  24. Karen says

    As I was growing up my mom did something similar. But sometimes she would just cut the tops and bottoms off and season with whatever you want and butter. Wrap in foil and put on The BBQ. Still do it to this day.

    Reply

  26. Sallie says

    We are a No Pork household! What will be a good substitute for the bacon? Otherwise, this recipe sounds delicious!

    Reply

  27. Ross says

    I found this recipe yesterday and cooked tonight.. WOW – so beautiful, just great.
    I cooked the Bombs is an air fryer and the Bacon tops turned a little black – they
    were crispy- crunchy and superb. Served with potato’s cooked in their skin, baked
    cherry tomatoes and green peas. I really great meal thanks to the magnificent ‘BOMBS’

    Reply

    • Tara Noland says

      Sounds like a great meal Ross. So glad you found our recipe, tried it, loved it, and came to tell me!! I will have to try them in our air fryer next time.

      Reply

  28. Larry Vaught says

    Omigosh, these onion bombs are awesome ! Definitely a keeper. I can’t believe I’ve been missing out on this recipe for so long! By the way, having the video to watch was helpful! Thanks so much. Keep “em coming.

    Reply

  29. Lynn says

    So I made them last night, and for the most part they came out tasty, but a bit dry….I always use Vidalia/sweet onion, and in doing so,the onion was a bit firmer, so next time I’m lightly blanching the onion…
    I used Oscar Mayers maple bacon on half of the batch, and it really made the recipe pop!
    Over all my hubby liked them, but wished the onion was more tender, and the bacon more crispier….

    Reply

  30. Lynn Talbot says

    So I made them last night, and for the most part they came out tasty, but a bit dry….I always use Vidalia/sweet onion, and in doing so,the onion was a bit firmer, so next time I’m lightly blanching the onion…
    I used Oscar Mayers maple bacon on half of the batch, and it really made the recipe pop!
    Over all my hubby liked them, but wished the onion was more tender, and the bacon more crispier….

    Reply

    • Tara Noland says

      Blanching the onion would be a good idea if you are using the Vidalia. I love maple bacon and it is all we buy here. Hard to get the onion really crispy but I think having the onion more tender will help.

      Reply

  31. Barbara says

    These were absolutely delicious. My husband can’t wait for me to make them again. The only thing I did different was I use pepper jack cheese instead of a cheddar cheese and it was yummy

    Reply

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