This recipe is WAY too much fun and absolutely delicious! You basically end up with a grilled onion filled with an italian sausage meatball wrapped in bacon and glazed with BBQ sauce! It really doesn’t get any better for a great tailgate item or backyard BBQ!
- 2 large sweet onions, each 9 to 10 ounces
- 1 ½ lbs. Sweet Italian sausage
- 2 cloves garlic, minced
- 1 large egg, beaten with a fork
- 1/2 cup dry bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 1/2 tablespoons chopped fresh basil
- 1 1/2 tsp John Henry Mojave Garlic Pepper
- 18 slices thin bacon
- Your favorite barbecue sauce
Step 1: Slice the root and stem ends off the onions. Cut each onion in half lengthwise and remove the papery outer skin and any blemished layers. Separate the onions into layers, keeping the matched pairs together. Reserve the three largest pairs from each onion. Save the remaining onion for another use.
Step 2: In a large mixing bowl, gently combine the ground beef, sausage, garlic, egg, bread crumbs, Parmesan, fresh herbs, Mojave Garlic Pepper
Step 3: Assemble the onion bombs: Place two matching onion layers on your work surface, rounded side down. Mound a portion of the meat mixture (3 to 4 ounces, depending on the size of the onion) in one half. Top with the matching half. (The meat should fill the rejoined onion halves.) Wrap each onion bomb in three slices of bacon, securing with toothpicks. Repeat until you have six onion bombs.
Step 4: Set your grill or smoker up for indirect cooking at 350 degrees. Place the bombs directly on the grill surface and cook through until bacon crisps up and internal temp on the meat is at least 165 degrees.
Step 5 Optional: Baste the bombs with your favorite BBQ sauce and let carmelize before serving.