Let Me Tell You About These Bacon Bomb Sticks
Okay, so you know those days when you need something a bit ridiculous, but also crazy good for a backyard shindig or even a midnight snack (I won’t judge)? Enter: Mini Bacon Bomb Sticks. The first time I made them was one of those “let’s see what happens if we roll all my favorite snacks into one and stick them on a skewer” moments. My brother said he could eat a whole tray, so naturally, I doubled the batch…and still, they vanished faster than socks in a dryer! Honest, these are the bites you make when you want to impress without actually stressing. Plus, there’s bacon, so… say no more, really.
Why You’ll Love This One
I pull out this recipe when we’ve got friends milling around the BBQ and I’m short on time—or just want to watch people’s eyes go wide. My family goes bonkers for these because (a) bacon, obviously, and (b) they’re grab-and-go party food, no fancy cutlery or plates needed—just napkins. Incidentally, I once tried using fancy toothpicks, but trust me, regular ol’ wooden skewers do the trick. And if you miss a step, no one’s ever noticed. They’re so forgiving (wish more recipes were like that!).
Gather These Goodies (Don’t Stress the Brands)
- 12 strips of streaky bacon (if all you’ve got is smoked or unsmoked, it really doesn’t matter—I’ve used both. My gran swore by local butcher cuts, but I go for what’s on sale)
- 250g ground pork (sometimes I cheat and use ground beef—still awesome)
- 1/2 cup shredded cheddar cheese (I occasionally swap for mozzarella if I have leftovers, no harm done)
- 2 tbsp BBQ sauce (I’m partial to Sweet Baby Ray’s, but honestly, whatever’s lurking in your fridge will work)
- 1 tsp smoked paprika (sometimes I forget this—still tastes fine)
- Black pepper, a few generous twists
- Garlic powder, about a teaspoon, give or take (I eyeball it)
- 12 mini wooden skewers (if you can’t find these, just break kitchen skewers in half)
Making the Magic Happen
- Line a baking tray with foil or parchment. Sometimes I skip this and regret it during cleanup, so do yourself a favor.
- Mix up the ground pork, cheddar, BBQ sauce, paprika, black pepper, and garlic powder in a bowl. Don’t be afraid to get your hands in there—rings off, though. Actually, I find gloves handy if it’s a Monday.
- Grab a handful—maybe about a tablespoon—of the mix and roll it into a chunky ball. No need to get it perfectly round, these aren’t meant to win beauty contests.
- Wrap a piece of bacon around each meatball, tucking the ends under. Sometimes the bacon is stubborn and just won’t stay put—shove a skewer through the middle to secure it.
- Once you’ve got all your bacon bombs ready, pop them on the tray. I like to brush a smidge more BBQ sauce over the top, but that’s just how I roll.
- Bake in a preheated oven at 400°F (200°C) for about 20-25 minutes. If the bacon isn’t crisping up, give it a little blast under the broiler at the end—just keep an eye so they don’t go from “golden” to “oops” in a heartbeat.
- Let them cool for 5 minutes before serving. This is where I sneak a taste…for, uh, quality control.
Notes: Real-Life “Aha!” Moments
- If you roll the bombs too big, the bacon doesn’t wrap all the way. Oops—learned that the messy way.
- The first time I tried, I forgot to spray my tray. Bad idea. Bacon sticks harder than gum to sneakers, so don’t skip that.
- Sometimes my cheese melts out a bit; it’s not the end of the world. Actually, my dad likes picking off the crispy cheese bits!
Tinkering: What I’ve Tried So You Don’t Have To
- Tried stuffing a bit of jalapeño slice in each. Works—if you like heat (I do!).
- Experimented with turkey bacon for a lighter version. It’s passable, but I miss the sizzle of regular bacon.
- Once tried to add chopped pickles. That didn’t go over well—just keep the tangy stuff on the side.
What If I Don’t Have That?
All you really need is an oven and a tray, but if you wanna BBQ these, that’s fair game—just watch for flare-ups. No mini skewers? I sometimes grab toothpicks (just don’t use the colored kind, they look weird after baking). And if you’re out of garlic powder, a mashed garlic clove works good, if not better.
Stashing the Goods
They actually reheat okay in the oven, but in my house, honestly, they don’t last more than a day. If you’ve got leftovers (you magician!), pop them in a container and chill for up to 2 days. Pop them back on a tray and into a hot oven for a few minutes to perk them up.
How I Like to Serve Them
I usually pile them up in a bowl with cocktail napkins nearby, sometimes with a pot of extra BBQ sauce. On game days, someone always insists on ranch dressing too. Oh, and my cousin dunks them in honey-mustard—whatever floats your boat.
What Not to Do: Pro Tips from My Own Regrets
- Don’t pack the meatballs too tightly or they get weirdly dense. I did that once—regretted it.
- I once tried to cook them on a cold tray—they stuck every time. Let the tray preheat with the oven if you want crispier bottoms.
- And please, don’t try to microwave the leftovers—they end up chewy. Trust me, patience pays off.
Curious? Some Real Questions I Get
- Can I use chicken or veggie mince? Eh, I’ve only tried pork and beef, but if you’ve got a good, sticky veggie mince, give it a go. Might need more cheese to help it bind.
- Do they freeze well? Actually, not bad! Freeze them after cooking, defrost, and pop in the oven to bring them back (not quite as tasty as fresh, but what is?).
- Is there a way to make these less messy? Ha, if you find one, let me know! I just set out extra paper towels, honestly.
- How spicy can I go? As wild as you want—one time, I added a whole chopped chili and my uncle nearly cried. Oops.
So there’s my not-so-secret method for bacon-y snack bliss. Got any twists for your own? Send ’em my way—or don’t, and let everyone assume you invented it. Either way, enjoy!
Ingredients
- 12 strips of streaky bacon (if all you’ve got is smoked or unsmoked, it really doesn’t matter—I’ve used both. My gran swore by local butcher cuts, but I go for what’s on sale)
- 250g ground pork (sometimes I cheat and use ground beef—still awesome)
- 1/2 cup shredded cheddar cheese (I occasionally swap for mozzarella if I have leftovers, no harm done)
- 2 tbsp BBQ sauce (I’m partial to Sweet Baby Ray’s, but honestly, whatever’s lurking in your fridge will work)
- 1 tsp smoked paprika (sometimes I forget this—still tastes fine)
- Black pepper, a few generous twists
- Garlic powder, about a teaspoon, give or take (I eyeball it)
- 12 mini wooden skewers (if you can’t find these, just break kitchen skewers in half)
Instructions
-
1Line a baking tray with foil or parchment. Sometimes I skip this and regret it during cleanup, so do yourself a favor.
-
2Mix up the ground pork, cheddar, BBQ sauce, paprika, black pepper, and garlic powder in a bowl. Don’t be afraid to get your hands in there—rings off, though. Actually, I find gloves handy if it’s a Monday.
-
3Grab a handful—maybe about a tablespoon—of the mix and roll it into a chunky ball. No need to get it perfectly round, these aren’t meant to win beauty contests.
-
4Wrap a piece of bacon around each meatball, tucking the ends under. Sometimes the bacon is stubborn and just won’t stay put—shove a skewer through the middle to secure it.
-
5Once you’ve got all your bacon bombs ready, pop them on the tray. I like to brush a smidge more BBQ sauce over the top, but that’s just how I roll.
-
6Bake in a preheated oven at 400°F (200°C) for about 20-25 minutes. If the bacon isn’t crisping up, give it a little blast under the broiler at the end—just keep an eye so they don’t go from “golden” to “oops” in a heartbeat.
-
7Let them cool for 5 minutes before serving. This is where I sneak a taste…for, uh, quality control.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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