Step 1: Prepare the Meat Mixture

In a large mixing bowl, combine ground beef, ground pork, garlic powder, onion powder, smoked paprika, salt, pepper, and Worcestershire sauce.

Mix until evenly combined, being careful not to overwork the meat.

Divide the mixture into 6–8 equal portions, depending on desired size.

Step 2: Add the Cheddar Filling

Flatten one portion of meat into a disc about 1/2 inch thick.

Place a cube of cheddar cheese in the center.

Wrap the meat around the cheese, sealing all sides tightly to form a ball. Repeat with remaining portions.

Step 3: Wrap with Bacon

Lay two strips of bacon in a cross pattern.

Place one meatball in the center and wrap each strip around it. Secure ends with toothpicks if necessary.

Repeat for all bacon bombs.

Step 4: Prepare the Glaze

In a bowl, whisk together barbecue sauce, brown sugar, and apple cider vinegar until smooth.

Set aside half for basting during cooking and half for brushing before serving.

Step 5: Cook the Bacon Bombs

Oven Method:

Preheat oven to 400°F (200°C).

Line a baking sheet with foil and set a wire rack on top.

Arrange bacon bombs seam-side down on the rack.

Bake for 25–30 minutes, brushing with glaze during the final 10 minutes.

Continue baking until bacon is crispy and the internal temperature reaches 160°F (70°C).

Grill Method:

Preheat grill to 375°F (190°C) using indirect heat.

Place bacon bombs on the cool side of the grill.

Cook for 25–35 minutes, turning occasionally.

During the last 10 minutes, brush with glaze and close the lid.

Step 6: Serve

Let the bacon bombs rest for 5 minutes before serving. Brush with reserved glaze and serve hot.