By Mike Thayer

BBQ, bacon, meatballs and cheese...  What's not to like?  Onion bombs make for great appetizers and party time conversation pieces.  And of course, everything's better with bacon!  These things are great for backyard parties, tailgating, or if you're just simply looking for something a little bit different to do on the grill. 

• 1 pound ground beef
• 1 pound pork sausage
• 1 Tablespoon seasoning salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1 cup seasoned bread crumbs
• 1 egg, beaten
• 3/4 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 cup of your favorite BBQ sauce

• 5-6 large yellow or white onions
• 1 lb. bacon
• Additional BBQ sauce

Directions:

In a large bowl, mix all the meatball ingredients together until well combined and refrigerate for at least one hour.  You want the flavors of those ingredients to get all happy and that meat cold to form the meatballs.  To assemble the bombs, slice off the stem and root ends off the onions, then slice the onions in half creating 'tops' and 'bottoms'.  Peel off the outer skin and separate the onion layers to create matched top and bottom pairs.  Stuff the mated top and bottom onion halves with a meatball sized to fit.  Wrap each 'bomb' with 2-3 slices of bacon and secure with water soaked toothpicks.  You don't want the 'bomb' to fall apart on the grill.  Grill over indirect heat, rotating every 15 minutes and until the internal temp of the meatball reaches 155 degrees with an instant read thermometer.  Brush the bombs with additional BBQ sauce and let that glaze for another five minutes then sprinkle on a little more shredded cheddar and serve.  Enjoy!