Cheeseburger Bombs
Cheeseburger Bombs are bite-sized snacks that encapsulate all the classic flavors of a cheeseburger in a fun, meatball-style treat. Easy to bake and topped with gooey cheese, they are perfect as appetizers or a meal.
Ingredients
Main ingredients
- 1 pound extra-lean ground beef Helps the bombs hold their shape and keeps excess grease to a minimum.
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ⅛ cup Worcestershire sauce
- ⅛ cup all-purpose flour Acts as a light binder.
- ⅛ cup bacon bits Adds smoky, salty flavor without extra prep.
- ½ cup fat-free shredded cheddar cheese, divided Keeps the overall fat content lower while still giving cheeseburger feel.
For the glaze
- 2 tablespoons sugar-free ketchup
- 2 tablespoons brown sugar replacement (such as Swerve) Creates a macro-friendly glaze.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, add the ground beef, salt, pepper, garlic powder, onion powder, Worcestershire sauce, flour, bacon bits, and half of the shredded cheddar (¼ cup). Mix gently until evenly combined.
- Divide the mixture into 16 equal portions and roll each into a compact ball. Place on the prepared baking sheet, leaving space between each.
- Lightly spray the tops with cooking spray to help them brown.
Baking
- Bake the meatballs for about 5 minutes to start setting the shape.
- While they bake, stir together the sugar-free ketchup and brown sugar replacement in a small bowl.
- Remove the tray from the oven, carefully flip each meatball, and brush the tops generously with the ketchup mixture. Sprinkle the remaining ¼ cup shredded cheddar over the bombs.
- Return to the oven and bake for another 10 minutes or until cooked through and cheese is melted.
- Let rest for a few minutes before serving.
Notes
Serve with classic burger sides or as a fun appetizer with dipping sauces. They can be stored in an airtight container for up to 3-4 days.