How to cook a BBQ Bacon Wrapped Onion Ball

Ingredients

• 2 lb Ground Beef (80/20 lean-to-fat ratio recommended)
• 1 tsp Garlic Powder (Can substitute with 1 clove fresh minced garlic)
• 1 tbsp Onion & Herb Seasoning (Can replace with 1 tsp onion powder + 1 tsp dried herbs)
• 1 tsp Salt (Kosher or table salt)
• 0.5 tsp Black Pepper (Freshly ground preferred)
• 2 tbsp Debia Sauce (Savory sauce; Worcestershire or soy sauce works as a substitute)
• 0.25 cup Fresh Parsley (Flat‑leaf, chopped)
• 4 oz Sharp Cheddar Cheese (Cubed)
• 2 count Large Yellow Onions (Peeled and layers separated)
• 12 count Thick-Cut Bacon Strips (Use thick‑cut for better wrap)
• 1 roll Aluminum Foil (For wrapping each bomb)
• 0.5 cup Barbecue Sauce (Loveies) (For glazing at the end)

Instructions

1. Prepare Ingredients

   Chop the parsley, cube the sharp cheddar cheese, and measure out all seasonings and sauces.

   Time: PT10M

2. Season the Meat

   In a large mixing bowl combine the ground beef, garlic powder, onion & herb seasoning, salt, pepper, Debia sauce, chopped parsley, and cheese cubes. Mix until just combined.

   Time: PT5M

3. Form Meatballs

   Shape the seasoned meat into large, slightly flattened meatballs about the size of a golf ball—large enough to fit inside an onion half.

   Time: PT5M

4. Prepare Onions

   Cut each onion in half through the root, peel off the outer skin, then carefully separate the concentric layers, keeping them intact.

   Time: PT5M

5. Stuff Onion with Meatball

   Place a meatball onto the bottom half of an onion, fold the layers over, and replace the top half, creating a sealed onion bomb.

   Time: PT5M

6. Wrap with Bacon

   Wrap each onion bomb with three strips of thick‑cut bacon, overlapping slightly. Tuck the ends under the bomb to keep the bacon in place.

   Time: PT5M

7. Wrap in Foil

   Individually wrap each bacon‑wrapped bomb in a sheet of aluminum foil, sealing the edges to lock in juices.

   Time: PT3M

8. Smoke the Bombs

   Preheat your smoker or grill to 300°F. Place the foil‑wrapped bombs directly on the grill, close the lid, and smoke for 1 hour.

   Time: PT1H

   Temperature: 300°F

9. Glaze and Finish

   Remove the foil, place the bombs directly on the hot grill, brush generously with barbecue sauce, close the lid and cook another 5‑10 minutes until the glaze caramelizes.

   Time: PT10M

   Temperature: 350°F

10. Rest and Serve

    Transfer the finished bombs to a cutting board, let rest for 5 minutes, then serve while hot.

    Time: PT5M

Nutrition Facts

Calories

710

Protein

45g

Carbohydrates

20g

Fat

45g

Fiber

2g