Delish Bacon Wrapped BBQ Meatballs

Some days you just need a sticky-sweet, smoky little meatball that wears a bacon jacket and doesn’t apologize for it. These are those meatballs. Bacon-wrapped, brushed in glossy BBQ, sweet with a little heat, and dangerously poppable. They’re appetizer gold for game day, but honestly, I’ve served them with rice and called it dinner. No one complained. Not even me.

The first time I made these, my husband hovered like a hungry raccoon by the oven door, “checking doneness” every two minutes. Our kid calls them “BBQ balls” and tries to negotiate for four at breakfast. I usually cave and toss a couple next to some scrambled eggs. These have become our non-negotiable party plate—make a batch, watch them vanish, then pretend you were going to save some for later anyway.

How to Make It

Okay, game plan. We’re doing small, juicy meatballs (think 1 to 1¼ inches) so the bacon can crisp before the inside overcooks. I mix ground beef with a little breadcrumb, egg, grated onion (so much moisture), garlic, Worcestershire, and smoked paprika. Nothing wild—just cozy.

Cut your bacon slices in half—thin-cut is your friend here. Wrap each little meatball with a half slice, seam-side down on a rack set over a sheet pan so excess fat drains and everything crisps instead of steams. If the bacon feels rebellious, chill the tray for 10 minutes. It behaves better cold.

While they bake, whisk up the glaze: your favorite BBQ sauce, a spoon of brown sugar, a splash of apple cider vinegar, and a little hot sauce if you like life exciting. Brush it on midway so it gets tacky and caramelized without burning. When they’re glossy and the center hits 165°F, broil for like a minute. Watch them—this is the part where they go from “wow” to “whoops” fast.

Let them sit for five. The glaze sets, the juices settle, and you have a second to find your toothpicks before the herd arrives.

✔Ingredient Notes

– Ground beef (80/20): Juicy and forgiving. Leaner works, but you’ll lose a little richness. Mix in a bit of ground pork if you’re feeling extra.
– Bacon: Thin-cut wins. Thick-cut looks gorgeous but takes longer and can uncoil. If you must use thick, par-cook 4–5 minutes first.
– BBQ sauce: Use your favorite—sweet, smoky, spicy. I doctor mine with brown sugar + vinegar to get that sticky tang.
– Breadcrumbs: Panko = light. Regular works. Gluten-free is fine—just check your BBQ sauce label too.
– Egg: Helps everything hold hands. No egg? A “flax egg” or a splash of milk over the crumbs can help bind.
– Onion & garlic: Grate the onion so it melts in (and keeps things tender). Mince the garlic or use powder if you’re rushing.
– Worcestershire: That savory oomph. Tamari/soy works; coconut aminos if gluten-free.
– Brown sugar + apple cider vinegar: One sweet, one tangy—the glaze gets candy-level shiny and sticky. Skip sugar if your sauce is already sweet.

✔Recipe Steps

1. Preheat oven to 400°F and set a wire rack over a foil-lined sheet pan; lightly oil the rack.
2. Stir 3/4 cup BBQ sauce, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, and a dash of hot sauce in a bowl; set aside for glazing.
3. Mix 1½ lb ground beef, 1/2 cup breadcrumbs, 1 egg, 1/4 cup grated onion, 2 minced garlic cloves, 1 tbsp Worcestershire, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp pepper; roll 24 small meatballs.
4. Halve 12 slices thin-cut bacon; wrap each meatball with a half slice, seam-side down on the rack; chill 10 minutes.
5. Bake 15 minutes, then brush generously with glaze and bake 8–10 minutes more until bacon is crisp and centers hit 165°F; broil 1–2 minutes to caramelize.
6. Rest 5 minutes; brush with extra sauce if you like and serve with toothpicks.

What to Serve It With

– Extra BBQ sauce (or ranch, I’m not judging)
– Pickles or jalapeños—acid cuts the richness
– Coleslaw, cornbread, or mac and cheese for full comfort vibes
– Buttered rice and a quick cucumber salad if you’re turning it into dinner
– Roasted veggies or a green salad when you want balance but still crave sticky bacon joy

✔Tips & Mistakes

– Don’t overmix the meat. Gentle hands = tender meatballs.
– Use a rack. It’s the difference between crispy bacon and soggy sadness.
– Thin-cut bacon is your bud. Thick-cut can shrink and unwrap.
– Chill wrapped meatballs 10 minutes so the bacon clings.
– Watch the broiler like a hawk. Thirty seconds can flip the script.
– If the glaze looks too thick, thin with a teaspoon of water or vinegar so it brushes on instead of clumping.

✔Storage Tips

Fridge: Pop leftovers in an airtight container for up to 4 days. They’re weirdly excellent cold straight from the container—like barbecue candy.
Freezer: Freeze baked-and-cooled meatballs on a tray, then bag them for up to 2 months.
Reheat: Oven at 350°F for 8–10 minutes or air fryer at 350°F for 4–6. Microwave works in a pinch, just loses crisp. Is a bacon-wrapped meatball acceptable at breakfast? With fried eggs? Absolutely yes.

✔Variations and Substitutions

– Turkey or chicken: Lean, tasty—add an extra tablespoon of oil to the mix to keep them from drying out.
– Frozen meatballs: Yep. Bake from frozen 5–10 minutes longer before glazing.
– No breadcrumbs: Use crushed pork rinds, oat flour, almond flour, or gluten-free crumbs.
– Sweet-heat: Stir in chipotle paste or cayenne; swap brown sugar for honey or maple.
– Maple-bourbon glaze: Add 1 tbsp maple and 1 tbsp bourbon to the sauce. Big weekend energy.
– Asian-ish: Whisk in a spoon of gochujang and a drizzle of sesame oil; finish with sesame seeds and scallions.
– Cheese-stuffed: Tuck a tiny cube of mozzarella inside each meatball. Leaks a bit; tastes like victory.
– Air fryer: 375°F for 12–16 minutes, turning and glazing halfway. Watch for splatter and don’t crowd.

Frequently Asked Questions

Delish Bacon Wrapped BBQ Meatballs

Smoky bacon-wrapped beef meatballs brushed with a sweet-tangy BBQ glaze. Crispy edges, sticky finish—an easy crowd-pleasing appetizer for game day or parties.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 24 meatballs fully cooked beef meatballs thawed if frozen; about bite-size
• ▢ 12 slices bacon regular cut; cut each slice in half
• ▢ 1 cup BBQ sauce
• ▢ 0.25 cup brown sugar packed
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 0.25 teaspoon black pepper
• ▢ 1 jalapeño jalapeño thinly sliced, optional
• ▢ 24 toothpicks toothpicks soak in water 10 minutes to reduce scorching
• ▢ 1 tablespoon fresh parsley chopped, optional for garnish

Instructions

Preparation Steps

• Preheat oven to 400°F. Line a rimmed baking sheet with foil and set a wire rack on top (for crispier bacon).
• In a bowl, whisk together BBQ sauce, brown sugar, garlic powder, onion powder, and black pepper until smooth.
• Wrap each meatball with a half slice of bacon, overlapping the ends slightly. Secure with a toothpick.
• Brush each bacon-wrapped meatball generously with the BBQ glaze and arrange on the rack.
• Bake for 20 to 25 minutes, turning once halfway through and brushing with more glaze as needed, until bacon is browned and meatballs are heated through.
• For extra crisp, broil on high for 2 to 3 minutes, watching closely to avoid burning.
• Rest 5 minutes. Garnish with parsley and optional jalapeño slices. Serve with any remaining warm BBQ sauce for dipping.

Notes

Use regular-cut bacon for best wrapping and crisping. If using raw homemade meatballs, par-bake them first until nearly cooked before wrapping with bacon. Air fryer option: cook at 380°F for about 14 to 16 minutes, turning once.