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smoked onion bombs

smoked onion bombs

Print Recipe
Craving a BBQ twist? Try smoked onion bombs—bacon-wrapped, stuffed with savory meat, and smoked for a melt-in-your-mouth experience you can’t miss!
Course Side Dish
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Servings 4

Ingredients

For the Onion Bombs:

  • 4 large onions preferably yellow or sweet onions
  • 1 lb ground beef
  • ½ lb ground pork
  • 1 cup shredded cheddar cheese
  • 1 large egg
  • 1 cup breadcrumbs or crushed saltines if you like a twist
  • 2 cloves garlic minced
  • 1 small onion finely chopped
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 8-10 slices of bacon thick-cut recommended
  • Toothpicks for securing the bacon

For the Glaze:

  • ½ cup barbecue sauce
  • 2 tablespoon honey
  • 1 tablespoon apple cider vinegar

Wood/Smoke Flavor:

  • Applewood or hickory wood chips/pellets applewood recommended for a milder smoke

Instructions

Prepping the Onions

  • Prepare the onions: Peel the outer layer of the onions and cut them in half horizontally. Gently separate the inner layers, leaving 2-3 layers intact to form a cup-like structure. Set aside the larger onion cups for stuffing. Dice the small inner onion bits finely for use in the filling.

Making the Filling

  • Mix the meat filling: In a large mixing bowl, combine the ground beef, ground pork, finely chopped onions, minced garlic, Worcestershire sauce, smoked paprika, salt, pepper, breadcrumbs, shredded cheese, and egg. Mix everything together until well combined. You can use your hands or a spatula—just make sure it’s all evenly distributed.
  • Form the filling into balls: Grab a handful of the meat mixture and shape it into a ball (around the size of a tennis ball). You should aim for about 4 meatballs in total.

Assembling the Onion Bombs

  • Stuff the onions: Take the onion cups you set aside earlier and gently place a meatball inside each one. Make sure to press the onion halves together to encase the meat mixture. Use additional layers if necessary to secure the meatball.
  • Wrap in bacon: Take the slices of bacon and wrap them around each onion bomb, ensuring full coverage. Use toothpicks to secure the bacon in place. You’re looking for that beautiful bacon blanket effect!

Smoking the Onion Bombs

  • Preheat the smoker: Set your smoker to 250°F and add the applewood (or hickory) chips or pellets. You can also use a grill with indirect heat, setting it up for low and slow cooking.
  • Smoke the onion bombs: Place the bacon-wrapped onion bombs directly onto the smoker racks. Close the lid and let them smoke for about 2 hours. Keep an eye on them, and check the internal temperature after the 2-hour mark. You’re aiming for an internal temperature of around 160°F. If needed, let them smoke for an additional 20-30 minutes.

Glazing and Final Touches

  • Prepare the glaze: While the onion bombs are smoking, mix the barbecue sauce, honey, and apple cider vinegar in a small bowl.
  • Glaze the onion bombs: During the last 20 minutes of cooking, brush the glaze generously over each onion bomb. This will caramelize beautifully on the bacon and add a sticky-sweet finish.
  • Rest the bombs: Once the onion bombs have reached the desired internal temperature, carefully remove them from the smoker. Let them rest for about 10 minutes before serving.