Big, sweet onions stuffed with flavorful ground beef and cheese are wrapped in crispy bacon and then grilled or smoked to absolute perfection. For an unforgettable meal, glaze the onions with your favorite barbecue sauce and cook them on indirect heat.
Wrap onion with 2 slices of bacon. Wrap onion bomb in foil, leaving the top open slightly. Pour some BBQ sauce over the top and place on grill, then cook for 35 minutes. Remove from grill and serve.
- 2 large sweet onions, each 9 to 10 ounces.
- 1 pound ground beef.
- 1/2 pound bulk pork sausage, or more ground beef.
- 2 cloves garlic, minced.
- 1 large egg, beaten with a fork.
- 1 cup freshly grated Parmigiano-Reggiano cheese.
- 1/2 cup dry bread crumbs.
Stuffed Onion Bombs | Bacon-Wrapped Onion Bombs on Pit Boss Pellet Grill
Smoked Onion Bombs 🔗
Smoked onion bombs are the appetizer you didn't know you needed. They have a little bit of everything (onion, sausage, and bacon, oh my!), to impress all your guests with an explosion of flavor!
Prep: 15min
Total: 195min
Serving Size: 1 serving
Nutrition Facts: calories 1187 kcal, Carbohydrate 28 g, Protein 49 g, Fat 97 g, Saturated Fat 37 g, Trans Fat 1 g, Cholesterol 256 mg, Sodium 5587 mg, Fiber 3 g, Sugar 11 g, unSaturated Fat 51 g, servingSize 1 serving
Ingredients:
- 2 large yellow onions (look for perfectly round ones)
- 8 ounces medium cheddar cheese (cut into 2-ounce cubes)
- 1 pound pork sausage
- 3 cloves garlic (minced)
- 1 egg (lightly beaten)
- ¼ cup milk
- ¼ cup breadcrumbs
- 2 Tablespoons Hey Grill Hey Beef Rub (or equal parts salt and pepper)
- 4 Tablespoons Everything BBQ Sauce (divided use)
- 1 pound bacon
- 2 Tablespoons Sweet Rub (recipe link in notes section)
Instruction:
- Preheat. Preheat your smoker to 250 degrees F with your favorite hardwood. Hickory gives a nice strong smoke flavor to these onions that I really like.
- Prep the onions. Prepare your onions by slicing both ends off of each. Remove the paper skin and slice the onions in half to create thick rings. Remove the inside of the onions and mince, leaving the outer rings intact. These large rings will form the exterior shell of your onion bombs.
- Make the sausage stuffing. Combine the sausage, ¼ cup of your minced onions, garlic, egg, milk, breadcrumbs, 2 Tablespoons of Everything BBQ sauce, and Beef Seasoning in a large bowl. Mix until just combined.
- Assemble the onion bombs. Place a portion of the sausage mixture in the bottom round of one of the onion rings. Gently press a cheese cube into the center of the sausage. Top with another onion ring stuffed with sausage and seal up the edges to keep the cheese in. Your sausage-stuffed onions should be nice and round.
- Wrap in bacon. Wrap the seam of each onion with a piece of bacon and secure with a toothpick. Wrap an additional piece of bacon from the top to the bottom and back up, sealing the holes on the ends, and secure with another toothpick.
- Season and smoke. Season the bombs on all sides with Sweet Rub. Place on the smoker and cook for around 3 hours, or until the internal temperature of the sausage reads 155 degrees F.
- Sauce. Baste the bombs with Everything BBQ Sauce (or your favorite ketchup-based BBQ sauce), close the lid, and continue smoking until the bombs reach 175 degrees F internal temperature.
- Enjoy. Remove the bombs from the smoker and allow to cool slightly before digging in!