Cherry Onion Bomb
We are blowing it up. This cheesy mozzarella stuffed meatball is, a bacon wrapped covering, inside a breaded onion shell and it is out of this world! Don’t forget the Cherry Bomb sauce for a bite of sweet perfection.
2 Lb Ground Beef
1/2 C Panko Breadcrumbs
2 T Texas Rodeo Brisket Rub
2 Large Onions
4 Oz Fresh Mozzarella - Pearl Sized
24 Slices Bacon
1 C Cherry Bomb BBQ Sauce
4 Green Onions
Preheat smoker to 275 degrees.
Combine the ground beef, eggs, panko breadcrumbs and Texas Rodeo Rub. Mix together until well incorporated.
Cut the top and the root off of the onion. Then cut the onion in half, against the grain of the onion.
Pull out the two largest rings from the top and bottom and set aside in matching sets.
Fill one ring, half-way up with ground beef mixture. Lay 5-6 mozzarella balls down on top of the ground beef, and then fill the ring up to the top with more ground beef. Pack the meat down tightly.
Repeat this process with the remaining onion rings.
Take two meat stuffed rings and press together to “reform” the onions.
Wrap each of the onion bombs tightly with 6 slices of bacon. Pin the bottom of the bomb to hold the bacon in place.
Place on a rack lined sheet tray and place on the smoker for 1 ½ hours. Once the internal temperature of the onion bomb has reached 155 degrees, and the bacon is starting to crisp, baste the bombs with Cherry Bomb BBQ Sauce.
Return to the smoker for 15-30 minutes. Once the BBQ sauce is tacked and slightly caramelized, the Cherry Onion Bombs are done.
Garnish by stuffing a green onion into the top to look like the cherry stem or wick.
Allow to rest for 10 minutes before cutting and serving.