Cheddar Bacon Onion Bombs (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 medium yellow onions
02 - 2 pounds lean ground beef (93%-7% blend)
03 - ½ cup bread crumbs
04 - 1 large egg
05 - ¼ cup whole milk
06 - 8 cheddar cheese cubes (1-inch size)
07 - 16 pieces center-cut smoked bacon

→ Seasonings

08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1 teaspoon salt
11 - ¼ teaspoon black pepper

→ Barbecue Sauce

12 - ⅓ cup bottled barbecue sauce (Sweet Baby Ray's original, for brushing)
13 - 3 tablespoons bottled barbecue sauce (Sweet Baby Ray's original, for meat mixture)

# Instructions:

01 - Preheat oven to 425°F. Line a large-rimmed baking sheet with aluminum foil. Set aside.
02 - Slice the top and bottom off each onion. Peel outer skin and slice onions in half from top to bottom. Remove and reserve the two largest outer layers of each onion, yielding 8 sets of halves.
03 - In a large mixing bowl, combine ground beef, bread crumbs, egg, milk, 3 tablespoons barbecue sauce, garlic powder, onion powder, salt, and pepper. Mix evenly using hands or a wooden spoon.
04 - Divide the prepared meat mixture into 8 equal portions. Flatten each portion into a 3-4 inch disc.
05 - Place one cheddar cheese cube in the center of each meat disc. Wrap the sides up and form a cheese-filled meatball.
06 - Place two onion halves around each meatball, ensuring most of the surface is covered. Adjust onion size if necessary.
07 - Lay two bacon slices in an x-pattern. Place the wrapped meatball in the center and secure bacon tightly around meat using toothpicks, if needed.
08 - Place all bacon-wrapped onion bombs onto the lined baking sheet.
09 - Bake in preheated oven for 30 minutes until bacon begins to crisp.
10 - Remove from oven. Brush tops and sides with remaining ⅓ cup of barbecue sauce. Return to oven and bake for an additional 10-15 minutes or until sauce caramelizes and internal temperature reaches 160-165°F.
11 - Let onion bombs cool for 5 minutes before serving. Enjoy!

# Notes:

01 - Ensure bacon is tightly wrapped to hold the onion bombs together during cooking.
02 - If onions are difficult to peel, soak in hot water for 3-4 minutes to soften.
03 - Use a meat thermometer to accurately check doneness.
04 - Avoid applying barbecue sauce too early to prevent burning.

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