BBQ Bacon-Wrapped Meatballs
Juicy beef meatballs wrapped in smoky bacon and lacquered with a sweet-tangy BBQ glaze. Crowd-pleasing bites for game day or weeknights.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb ground beef (about 80/20)
- 0.75 cup plain breadcrumbs
- 0.25 cup milk
- 3 tbsp beaten egg about 1 large egg
- 1 tbsp Worcestershire sauce
- 2 tbsp BBQ sauce for the meat mixture
- 1 tsp onion powder
- 1 tsp garlic powder
- 0.5 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 12 oz thin-cut bacon
- 0.75 cup BBQ sauce for glazing
- 1 tbsp brown sugar for the glaze
- 0.5 tsp chili powder for the glaze
Instructions
Preparation Steps
- Preheat oven to 400°F. Line a rimmed sheet pan with foil, set a rack on top, and lightly oil the rack.
- Combine breadcrumbs and milk in a small bowl. Let it soak for 5 minutes.
- Stir together the glaze: BBQ sauce, brown sugar, and chili powder. Set aside.
- Mix beef, beaten egg, Worcestershire, 2 tbsp BBQ sauce, onion and garlic powders, paprika, salt, and pepper in a large bowl.
- Fold in the soaked breadcrumbs until just combined. Do not overwork the meat.
- Roll the mixture into 1 to 1¼-inch meatballs, about 24 pieces.
- Cut bacon slices in half. Wrap each meatball with a half strip, seam-side down, securing with a toothpick.
- Arrange meatballs on the rack and bake for 18 minutes.
- Brush generously with the glaze. Bake 10–12 minutes more, until bacon is crisp and centers reach 160°F. Broil briefly if needed.
- Rest 5 minutes before serving. Brush with extra sauce if desired.
Notes
Variation: Swap half the beef with ground pork, or tuck a small cheese cube inside each meatball before wrapping. Serving/Storage: Serve with extra BBQ sauce and pickles. Refrigerate leftovers up to 4 days; reheat at 350°F or air-fry until hot and crisp.
This recipe is an original creation inspired by classic BBQ Bacon-Wrapped Meatballs flavors. All ingredient ratios and instructions are independently developed.