A good BBQ bacon meatball has three things going on at once: seasoned beef and sausage, a pocket of melted mozzarella, and bacon that crisps as it bakes. Get the wrap tight and the sauce on in layers, and it works every time.
This recipe makes about 18 golf ball sized meatballs from 9 ounces of ground beef, 9 ounces of ground sausage, and 6 rashers of bacon cut in half. They bake at 400°F for 20 minutes, then get brushed with BBQ sauce and returned to the oven three separate times, 5 minutes each.
The sauce rounds are the part people skip. Don't. Each pass adds a layer that sets slightly before the next one goes on, which is what gives you a glaze instead of a puddle.
Tips & Tricks
- Chop the onion and garlic small enough that a meatball holds together when you press it.
- Keep the mozzarella pinch small. Too much cheese splits the meatball open in the oven.
- Line the tray with foil. The sauce rounds make cleanup miserable otherwise.
- Let the baked meatballs sit 5 minutes before serving so the cheese settles.
Step-by-Step Instructions
1. Heat the oven
Set a rack in the middle and preheat to 400°F (200°C). If you're on a convection oven, use 350°F (180°C) instead. Line a sheet tray with foil while it heats.
2. Mix the meat
Put the ground beef, ground sausage, bread crumbs, chopped onion, garlic, and egg in a large bowl. Mix with your hands until it just comes together. Stop when you can't see dry crumbs, because overworking makes the meatballs tough.
3. Stuff and roll
Roll the mixture into balls about the size of a golf ball. Press your thumb into each one to make a dent, drop in a small pinch of mozzarella, and pinch the meat closed over it. Roll again briefly to smooth the seam.
4. Wrap in bacon
Cut each rasher of bacon in half crosswise. Wrap one half around each meatball, overlapping the ends underneath, and set it seam side down on the foil-lined tray.
5. Bake the first round
Bake for 20 minutes. The bacon should look rendered and starting to crisp at the edges, and the meat should be firm when you press it gently.
6. Brush and bake three times
Pull the tray out and brush each meatball with BBQ sauce. Bake 5 minutes. Brush and bake again, then brush and bake one last time. That's three sauce rounds, 5 minutes each, for a thick glaze.
7. Check and rest
The meatballs are done when a thermometer reads 165°F (74°C) in the center of the meat, not the cheese pocket. Rest 5 minutes before serving.
Variations
- Swap the mozzarella for smoked provolone or a mild cheddar. Expect a sharper, saltier center.
- Use hot Italian sausage in place of the plain ground sausage for a spicier meatball.
- Serve them on toothpicks with extra sauce on the side if you're putting them out as an appetizer.
How to Store BBQ Bacon Meatballs
Refrigerator
Keep leftovers in a sealed container in the fridge for up to 3 days.
Freezer
Freeze baked, cooled meatballs in a single layer, then bag them for up to 2 months. Freeze them before the final sauce round if you want to add fresh glaze later.
Reheating
Reheat at 350°F for 10 to 12 minutes, or until 165°F (74°C) in the center. A microwave works but softens the bacon.
Frequently Asked Questions
Q: Can I make these ahead of time?
Yes. Roll, stuff, and wrap the meatballs, then refrigerate them on the tray for up to a day. Add 3 to 4 minutes to the first bake since they go in cold.
Q: Why did my cheese leak out?
Usually too much cheese or a thin spot in the meat. Use a small pinch, and pinch the seam firmly before wrapping the bacon around it.
Q: Do I have to brush the sauce three times?
It's what gives you the thick glaze. One pass leaves you with a thin coating that slides off. Three passes take 15 extra minutes total.
Q: What temperature should the meatballs reach?
165°F (74°C) measured in the meat with an instant-read thermometer. Color alone won't tell you, especially with bacon wrapped around the outside.
Q: Can I use ground turkey instead?
You can, but turkey is leaner and dries out over the 35 minutes of oven time. If you try it, watch the first bake closely and pull back a couple of minutes if they look dry.
BBQ Bacon Meatballs With Mozzarella and Smoky Bacon
Juicy beef and sausage meatballs stuffed with mozzarella, wrapped in bacon, and glazed three times in BBQ sauce. Baked at 400°F in about 30 minutes.
Ingredients
Instructions
- 1Heat the oven — Set a rack in the middle and preheat to 400°F (200°C). If you're on a convection oven, use 350°F (180°C) instead. Line a sheet tray with foil while it heats.
- 2Mix the meat — Put the ground beef, ground sausage, bread crumbs, chopped onion, garlic, and egg in a large bowl. Mix with your hands until it just comes together. Stop when you can't see dry crumbs, because overworking makes the meatballs tough.
- 3Stuff and roll — Roll the mixture into balls about the size of a golf ball. Press your thumb into each one to make a dent, drop in a small pinch of mozzarella, and pinch the meat closed over it. Roll again briefly to smooth the seam.
- 4Wrap in bacon — Cut each rasher of bacon in half crosswise. Wrap one half around each meatball, overlapping the ends underneath, and set it seam side down on the foil-lined tray.
- 5Bake the first round — Bake for 20 minutes. The bacon should look rendered and starting to crisp at the edges, and the meat should be firm when you press it gently.
- 6Brush and bake three times — Pull the tray out and brush each meatball with BBQ sauce. Bake 5 minutes. Brush and bake again, then brush and bake one last time. That's three sauce rounds, 5 minutes each, for a thick glaze.
- 7Check and rest — The meatballs are done when a thermometer reads 165°F (74°C) in the center of the meat, not the cheese pocket. Rest 5 minutes before serving.
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.
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