Bacon Onion Bombs

4.50 from 4 votes

Bacon Onion Bombs cooked in the oven seem intimidating but are actually easy to make and very impressive! They are the perfect BBQ food with all of the essentials...onions stuffed with flavorful hamburger, then wrapped in bacon. They are perfectly keto and low carb.

4 Net Carbs

Prep Time10

Cook Time40

Total Time50

Course: dinner

Cuisine: American

Keyword: bacon bombs, BBQ recipe, gluten free, recipe for bacon bombs

Servings:

Calories: 670

Author: Jennifer Banz

Equipment

6 Toothpicks
Meat Thermometer (Click here for the one I like best on Amazon

Ingredients

3 White or yellow onions
18 Slices bacon
2 pounds Ground Beef
2 Tablespoons avocado oil
1 teaspoon Kosher salt
½ teaspoon Black pepper
1 teaspoon Garlic powder
1 teaspoon Onion powder
½ Cup Sugar free BBQ sauce
6 Ounces Sharp cheddar, cut into 6 even cubes

US Customary - Metric

Instructions

Pre-heat the oven to 425F. Set aside a small sheetpan.

Prep the Onions

Cut the ends off of each onion and discard. Cut the onions in half and peel off the outer layer, discard. Peel off the next 2 layers and set aside for the bombs. Reserve the rest of the onion (smaller inner pieces) for another recipe.

Prep the Ground Beef

Break apart the ground beef into smaller pieces in a large bowl. Spread the avocado oil, salt, pepper, onion powder, garlic powder, and BBQ sauce on top of the beef. Mix together being careful not to over-mix. Divide the meat mixture into 6 even sections. Set aside

Assembling the Onion Bombs

On a cuttin board, lay out 3 pieces of bacon in a star shape. Grab a section of meat and place a piece of cheese in the center. Form into a meatball around the cheese, being sure to cover the entire peices of cheese.
Grab 2 of the onion pieces and place them around the meatball (I use a big piece of onion and a smaller piece). Place the meatball in the center of the bacon star and bring the bacon up around the sides and secure to the top with a toothpick.
Place the bacon bombs on a sheet pan and bake in the center of the oven for 40 minutes or until an internal meat thermometer reads 165F and the bacon is crispy. Serve.

Notes

Reserve the remaining onions for future recipes! I like to dice them up and freeze to use in soups.
MIXING THE MEAT - Over mixing the meat will make your meatballs tough. I break the meat up into smaller pieces and spread it out over the bottom of the bowl, then spread the BBQ sauce and seasonings evenly over the meat. This helps mix the meat better without over-mixing.
DIVIDING THE MEAT IN THE BOWL - This is simply done by having the meat in an even layer in the bowl, then using a butter knife to make a plus shape in the meat, then an X. This divides the meat into 6 even chunks.
NUTRITION - Based on 1 onion bomb (they're big) using 80/20 ground beef and figuring ¼ cup of onion

Nutrition