These Bacon Wrapped Meatballs are loaded with two secret ingredients that make them irresistible: plenty of extra-sharp cheddar cheese and savory ranch seasoning.
Perfect for a low-carb dinner or a game-day appetizer, these easy oven-baked meatballs are always a crowd-pleaser.
Today’s post is sponsored by my friends at Cabot.
Meatballs + bacon + cheese = yes, please. These bacon-wrapped meatballs take classic flavors to the next level by stuffing each meatball with extra-sharp cheddar and seasoning the meat with ranch mix for a bold, balanced bite. They work equally well as a party appetizer, a game-day snack, or a low-carb weeknight main served with a vegetable side or cheesy mashed cauliflower.
Table of contents
- Step-by-step instructions
- How to make them gluten free
- How to smoke the meatballs
- What sauce to serve with them
- More cheesy appetizers to try
Step-by-step instructions
- Cook the diced onion and minced garlic in olive oil over medium-high heat until softened and translucent. This prevents raw onion pockets inside the meatballs.
- In a large bowl, mix together the ground pork, ground beef, panko breadcrumbs, egg yolks and ranch seasoning. Add the cooked onions and garlic and mix until evenly combined.
- Quick tip: Ranch seasoning can be made from scratch or purchased pre-mixed. If needed, substitute 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon onion powder.
- Form the meat mixture into 24 even portions. Press a heaping tablespoon of shredded extra-sharp cheddar into the center of each, then wrap the meat around the cheese to seal it in.
- Wrap each meatball with half a slice of bacon, securing the bacon so it stays wrapped while baking.
- Arrange the bacon-wrapped meatballs on a wire rack placed over a foil-lined rimmed baking sheet to allow fat to drip away and help with even cooking.
- Bake at 375°F for about 40 minutes, or until the meat is cooked through and the bacon reaches your preferred level of crispness.
- For extra-crispy bacon, bake 5–10 minutes longer. Reduce the time by about 10 minutes if you prefer softer bacon.
How to make them gluten free
If you need a gluten-free version, swap regular panko breadcrumbs for gluten-free panko breadcrumbs, which are widely available. To make the meatballs both gluten free and lower in carbohydrates, use a pork-panko alternative made from ground pork rinds—this reduces the carbs per meatball significantly.
How to smoke the meatballs
These meatballs are equally delicious when smoked. Preheat your smoker to 275°F and smoke for 50–60 minutes, or until the meatballs register 165°F internally. If you want crispier bacon after smoking, finish under a high broiler for 1–2 minutes or raise the smoker temperature to 400°F for the last 5 minutes.
What sauce to serve with them
They’re tasty on their own, but serving a dipping sauce makes them even more crowd-friendly. Try any of these pairings:
- BBQ Sauce – a sweet, smoky barbecue sauce pairs beautifully with the salty, cheesy meatballs.
- Ranch Dressing – since ranch seasoning flavors the meat, ranch dressing is a natural and creamy companion.
- Spicy Aioli – for creaminess with a kick, mix mayonnaise, garlic and hot sauce for a simple aioli.
- Buffalo Sauce – tangy, spicy buffalo sauce is a great match for the cheddar and bacon.
More cheesy appetizers to try
Keep a block of extra-sharp cheddar on hand and try these other crowd-pleasing, cheese-forward appetizers:
- Grilled Jalapeño Poppers
- Buffalo Cheddar Cream Cheese Ball
- Buffalo Chicken Egg Rolls
- Easy Taco Croissants
- Buffalo Cheeseburger Dip
- Everything Bagel Cheese Ball
- Jalapeño Popper Crescent Rolls
Cabot is a cooperative owned by family farms across New England and New York, with profits returning to the farmers. Supporting local dairy producers and using quality cheddar in this recipe makes the meatballs extra flavorful.
Thanks again to Cabot for sponsoring this recipe!
Bacon Wrapped Meatballs
These meatballs are stuffed with extra-sharp cheddar and seasoned with ranch for savory, cheesy bites wrapped in bacon. Ideal for parties, game day, or a low-carb dinner.
Servings: 24 meatballs
Prep Time: 25 minutes | Cook Time: 40 minutes | Total Time: 1 hour 5 minutes
Author: Whitney Bond
Ingredients
- 1 tbsp olive oil
- 1 cup diced onions
- 4 cloves garlic, minced
- 1 lb ground beef
- 1 lb ground pork
- 1/2 cup panko breadcrumbs (see notes for gluten-free/keto substitute)
- 2 large egg yolks
- 1 tbsp ranch seasoning
- 2 cups shredded extra-sharp cheddar cheese
- 12 slices bacon, halved
Instructions
- Preheat the oven to 375°F.
- Heat the olive oil in a skillet over medium-high heat. Add the onions and sauté for 4–5 minutes, then add garlic and cook 1 more minute. Remove from heat.
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg yolks, ranch seasoning and the cooked onions and garlic. Mix until evenly incorporated.
- Shape the mixture into 24 meatballs. Place a heaping tablespoon of shredded cheddar in the center of each portion and wrap the meat around the cheese to seal.
- Wrap each meatball with half a slice of bacon and secure if needed.
- Arrange the meatballs on a wire rack set over a foil-lined rimmed baking sheet.
- Bake for 40 minutes, or until cooked through and the bacon is as crisp as you like.
Notes
- Gluten-free & lower-carb option: Use a pork-panko replacement (ground pork rinds) in place of panko breadcrumbs to make the meatballs gluten free and reduce carbs per meatball.
- Ranch seasoning: You can use a store-bought mix or make your own at home. If you don’t have ranch seasoning, substitute 1 tsp salt, 1 tsp black pepper and 1 tsp onion powder.
Nutrition Facts (per meatball)
Calories: 204 kcal | Carbohydrates: 3 g | Protein: 11 g | Fat: 16 g | Saturated Fat: 7 g | Cholesterol: 60 mg | Sodium: 269 mg