Ingredients
Scale
- 2 lbs ground beef
- 1 cup breadcrumbs
- 2 large eggs
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups sharp cheddar cheese, cubed
- 10 slices bacon, cut in half
- For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon Sriracha (or to taste)
- 1 teaspoon lime juice
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a wire rack.
- In a large bowl, combine ground beef, breadcrumbs, eggs, onion, garlic, Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and pepper. Mix until just combined.
- Divide the meat mixture into 10 equal portions. Flatten each portion into a patty, place a cube of cheddar cheese in the center, and shape the meat around the cheese to form a ball.
- Wrap each meatball with two half-slices of bacon, overlapping slightly, and secure with toothpicks if needed.
- Place the bacon-wrapped meatballs on the prepared baking sheet. Bake for 20-25 minutes, until bacon is crispy and internal temperature reaches 160°F (71°C).
- While meatballs bake, make the sauce: whisk together mayonnaise, sweet chili sauce, Sriracha, and lime juice in a small bowl.
- Remove toothpicks from meatballs. Serve hot with bang bang sauce for dipping.
Notes
For extra crispy bacon, you can broil the meatballs for the last 2-3 minutes. Toothpicks should be soaked in water for 30 minutes before use to prevent burning if used.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Appetizer, Main Course
- Cuisine: American
Nutrition
- Calories: 650
- Sugar: 6g
- Fat: 45g
- Carbohydrates: 18g
- Protein: 40g