Cherry Onion Bombs
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.
Cherry Onion Bomb
PS Seasoning
4
15 minutes
2 minutes
American
Beef
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.
Ingredients
- 2 Lb Ground Beef
- 2 Eggs
- 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
Directions
- 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.
