These bacon-wrapped biscuit bites are stuffed with melty cheddar and juicy mini meatballs, then brushed with smoky-sweet BBQ sauce. Perfect party snacks that disappear fast.
6ozsharp cheddar cheese, cut into small cubes16 cheese cubes
0.5cupbarbecue sauceplus extra for serving
2tbspbrown sugar
1tspchili powder or smoked paprika
0.5tspgarlic powder
0.25tspblack pepper
2tbspchopped pickled jalapeñosoptional, for heat
Instructions
Preparation Steps
Preheat oven to 375°F. Line a rimmed sheet pan and set a rack on top if you have one.
Whisk barbecue sauce, brown sugar, chili powder, garlic powder, and black pepper. Set aside for glazing.
Split each biscuit in half to make 16 rounds. Press each piece into a 3-inch disk.
Place a cheese cube and one mini meatball in the center of each dough disk. Add jalapeño if using.
Pinch dough edges together to seal completely, forming a tight ball with no gaps.
Cut bacon slices in half. Wrap each dough ball with a half slice, tucking the ends underneath.
Brush bombs lightly with the sauce mixture. Arrange seam-side down on the rack or lined pan.
Bake 18 minutes. Flip, brush again, and bake 8–10 minutes more until bacon is crisp and dough is cooked.
Broil 1–2 minutes for extra crisp edges, watching closely to prevent burning.
Rest 5 minutes. Serve warm with extra barbecue sauce for dipping.
Notes
Variation: Swap cheddar for pepper jack or add a pinch of cayenne to the glaze. For a breakfast twist, use cooked sausage instead of meatballs and drizzle with maple syrup.Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat in a 350°F oven or air fryer until hot and crisp.This recipe is an original creation inspired by classic Bacon Bombs Delight flavors. All ingredient ratios and instructions are independently developed.