If you’re looking for a show-stopping appetizer or main dish that will have everyone asking for the recipe, look no further than these incredible Onion Bombs. These flavor-packed meatball-stuffed onion layers are wrapped in bacon, seasoned to perfection, and cooked until caramelized and juicy.
I discovered this recipe at a backyard barbecue last summer, and I’ve been perfecting it ever since. The name “Onion Bombs” isn’t just cute—it perfectly describes how these little packages explode with flavor when you bite into them!
Why You’ll Love This
- Simple ingredients but impressive presentation—perfect for wowing guests
- The combination of sweet caramelized onion, savory meat, and crispy bacon creates incredible texture contrast
- Can be prepared ahead of time and cooked when ready to serve
- Versatile—works great on the grill, in the oven, or even in a smoker
- Leftovers (if you have any!) reheat beautifully for lunch the next day
Ingredients
- 4 medium yellow onions (using outer 2 layers of each onion)
- 16 pieces center-cut smoked bacon
- 2 pounds lean ground beef (93/7 blend)
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup whole milk
- 3 tablespoons barbecue sauce (Sweet Baby Ray's original)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 8 cheddar cheese cubes (1-inch sized)
- ⅓ cup barbecue sauce for brushing (Sweet Baby Ray's original)
Instructions
- Preheat your oven to 425°F and line a large rimmed baking sheet with aluminum foil for easy cleanup.
- Slice the top and bottom off each onion and peel away the outer skin. Cut each onion in half from top to bottom, then carefully remove the 2 outer layers from each half, giving you 8 onion 'shells'.
- In a large bowl, combine ground beef, breadcrumbs, egg, milk, 3 tablespoons barbecue sauce, garlic powder, onion powder, salt, and pepper. Mix with your hands until just combined – don't overwork it.
- Divide the meat mixture into 8 equal portions, roughly 4 ounces each. This ensures all your onion bombs will be the same size.
- Flatten one portion of meat in your palm to a 3-4 inch disc. Place a cheese cube in the center and wrap the meat around it, sealing completely to form a meatball.
- Place two matching onion halves on either side of each meatball, covering most of the surface. Choose onion pieces that fit your meatball size best.
- Lay 2 bacon strips in an X pattern, place the onion bomb in the center, then wrap the bacon up and around. Secure with toothpicks if needed.
- Place all assembled onion bombs on the prepared baking sheet and bake for 30 minutes until the bacon starts to crisp and the onions begin to soften.
- Remove from oven and brush the tops and sides with the remaining ⅓ cup barbecue sauce. Return to oven for 10-15 minutes until sauce is caramelized and internal temp reaches 160-165°F.
- Let the onion bombs cool for 5 minutes before serving. This helps them hold together and prevents burns from the molten cheese inside.
Tips & Variations
- For a spicy kick, add diced jalapeños or red pepper flakes to the meat mixture
- Try stuffing with a cube of cheese in the center of each meatball for a gooey surprise
- For a leaner option, use ground turkey or chicken instead of beef and pork
- Make mini versions using smaller onions for appetizer portions
- For extra flavor, brush with your favorite BBQ sauce during the last 10 minutes of cooking
- To save time, assemble the onion bombs up to 24 hours ahead and refrigerate until ready to cook
Serving Suggestions
These Onion Bombs are hearty enough to serve as a main dish alongside a simple green salad and some crusty bread. The caramelized onion and bacon create a natural sauce, but they’re also delicious with a side of barbecue sauce, ranch dressing, or a tangy sour cream dip.
For a complete meal, pair with classic sides like coleslaw, baked beans, or garlic mashed potatoes. They’re also perfect for game day served alongside other finger foods!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- The onion bombs are done when the internal temperature reaches 165°F and the bacon is crispy
- If the bacon starts to burn before the meat is fully cooked, loosely cover with foil
- Sweet onions like Vidalia work best, but yellow onions are a good substitute
FAQs
Can I make these in a slow cooker?
Yes, but you won’t get the crispy bacon exterior. Cook on low for 4-5 hours, then finish under the broiler for 2-3 minutes to crisp up the bacon.
How do I know when the meat is fully cooked?
The safest way is to use a meat thermometer—the internal temperature should reach 165°F. The meat should no longer be pink in the center.
Can I freeze these?
Yes! You can freeze them either before or after cooking. If freezing uncooked, thaw completely before cooking. If freezing cooked bombs, reheat in a 350°F oven until warmed through.
What if my onion layers keep falling apart?
Try securing each assembled onion bomb with cooking twine before wrapping with bacon. This helps hold everything together during cooking.
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