I there ANYTHING bacon cant do?? the team at Team Traeger have created these little things of beauty and I will be giving them a go this weekend, perfect for the BBQ, easy entertaining and I can imagine they would be devoured at the speed of light. Enjoy!
BBQ Onion Bombs
PREP TIME: 10 minutes
COOK TIME: 60 minutes smoking at 225, 20-30 minutes at 350
RECOMMENDED PELLETS: Hickory
1 lb ground beef
2 yellow onions
1 pack bacon
1/4 c each chopped parsley, chopped mushrooms and diced onion
1 tbsp spice ketchup
1 tsp each soy and worcestershire sauce
1 tbsp each brown sugar and Traeger Prime rub
1/4 c Panko bread crumbs
As always let’s start by getting the grill and our food all ready. Start your grill as normal by placing the setting to “Smoke” and leaving your grill door open. Do this for 3-5 minutes to warm up your Traeger.
Start off by cutting the tops and bottoms off of your onions and ridding them of the tough exterior skin. Slice your onion in half and start to peel the layers of onion apart. You want to keep the biggest layers of onion you can to stuff, however, make sure you’re not keeping the tough exterior onion layers, that won’t taste (or cut) very well.
Set your onion shells aside and let’s mix our meatloaf. Mix 1 lb of ground beef, diced onion, parsley, mushroom, as well as your spices, condiments and bread crumbs into a bowl and mix by hand.
Now that our meatloaf mixture is ready, you can heat your Traeger to 225 and get ready to stuff these onion bombs. Take a small handful of your meatloaf mixture and place it inside one of your onion layer pieces, then press another layer piece on top of the mixture, making an onion sealed meatball. Continue with the rest of your onion layers until your meatloaf mixture is gone. The number of onion bombs will depend on the size of the onions you buy.
Now, let’s wrap this thing in bacon. Why? Because…bacon. I wrapped 3 slices of bacon around each bomb, you may need more bacon depending on size. Secure the bacon with tooth picks so it doesn’t unravel while it’s cooking.
Place these bombs on your Traeger at 225 for an hour to smoke, once the hour is up, kick up the heat to 350 for another 20-30 minutes until your internal temperature is around 160-165, you’ll have some carry over heat even when you pull the bombs off the grill. The last 10 minutes or so of cooking, put your favorite Traeger BBQ sauce all over the onion bomb and let it caramelize.
After your 10 minutes are up you’re ready to rock and roll. These things are fantastic. Not only do you have a nice, savory, sweet meatloaf, you also have that sticky, salty aspect going on as well. Garnish with a little parsley and you can hear people starting to drool all over your floor.
And there you have it! If you give these a go, I would love to hear from you.