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Meatball Stuffed Onion Bombs
Derrick Riches and Sabrina Baksh
Sides & Appetizers
Bake
Onion bombs are essentially meatloaf meatballs sandwiched between onion layers, wrapped in bacon, then smoked. They are so good and make quite a hearty meal all on their own.
Ingredients
- 2 medium yellow onions
- 1 pound ground beef
- ½ cup breadcrumbs
- ½ cup shredded cheddar cheese
- ½ cup shredded parmesan cheese
- 1 large egg
- 1 tablespoon dried parsley
- 1 tablespoon ketchup
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 12 slices thick-cut bacon
- 12 to 18 toothpicks
- 1 cup barbecue sauce
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convEGGtor
Directions
- Set the Big Green Egg smoker for indirect cooking with a convEGGtor at 275°F/135°C
- Cut the ends off both onions, then slice down the center of the onions lengthwise
- Remove the skins and soft outer layers
- Separate the larger rings and match them with each other
- Set aside
- In a large bowl, combine the ground beef with the breadcrumbs, cheddar, parmesan, egg, parsley, ketchup, garlic, Worcestershire, salt, oregano, and pepper
- Form ⅓ cup (or more) of meat mixture into a ball and press gently into one of the onion rings
- Close up with the matching side and wrap with 1 to 2 strips of bacon
- Secure with 2 to 3 toothpicks
- Repeat the process until all the bombs are assembled
- Place onion bombs directly onto the cooking grid
- Close the lid and cook for 45 minutes
- Then, brush with barbecue sauce, and cook for another 20-30 minutes, or until the bacon has cooked through and the ground beef registers 165°F
- Remove from the EGG and let them stand for 10 minutes
- Serve whole or sliced in half
- Variation: Replace the parmesan with pepper jack cheese and add some diced green chiles for a spicy version
- Make it sweet and savory by replacing the barbecue sauce with teriyaki glaze
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