These BBQ Bacon Wrapped Meatballs are packed with smoky bacon, juicy meatballs, and bold BBQ sauce—seriously addictive party bites.
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Planning to try this recipe soon? Pin it for a quick find later!
I wasn’t trying to be clever. Honestly, I was just late. My cousin texted the night before her “small birthday hang” (translation: 25 people and zero seating), and I said, “Yeah, I’ll bring something.” I didn’t know what. I figured I’d figure it out. Then suddenly, it’s 3:00 PM the next day and I’m standing in my kitchen, sweating a little, holding a half-thawed bag of frozen meatballs and asking my dog for advice.
There was bacon in the fridge. A bottle of BBQ sauce I bought because it had a cool label (you do that too, right?). A pack of toothpicks from last Thanksgiving. I shrugged, wrapped the meatballs in bacon, stabbed them with the toothpicks, drowned them in BBQ sauce, and baked them until my kitchen smelled like heaven’s snack bar.
And wow—when I tell you these BBQ Bacon Wrapped Meatballs disappeared faster than the good chips at a potluck? I didn’t even get to eat a second one. A woman I didn’t know asked me for the recipe and then asked if I catered. I do not. But thanks, Linda.
Why You’ll Love This BBQ Bacon Wrapped Meatballs Recipe?
They’re not just tasty. They’re ridiculously good. Crispy edges from the bacon, smoky sweetness from the BBQ sauce, and that juicy, savory middle? It’s like all the best cookout flavors rolled into one bite-sized party snack. And you don’t need a grill. Or a food processor. Or even a coherent plan.
Plus—and I say this as someone who usually hates “prep recipes”—they’re actually fun to make. Something about wrapping bacon around meatballs and brushing on sauce feels like crafting for carnivores. Messy hands. Sticky fingers. Saucy trays. Feels like summer, even when it’s not.
And hey, you can totally make them with frozen meatballs if you’re not in a make-it-from-scratch mood. Been there. No guilt.
Ingredient Notes:
When a recipe only has a few ingredients, each one counts. I learned this the hard way when I once tried to use turkey bacon and sugar-free BBQ sauce at the same time. Don’t. Just… don’t.
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Bacon – Regular-cut. Not thick. Not peppered. Not maple. Just bacon. You want it to wrap, crisp, and stay put.
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BBQ Sauce – Use the boldest, smokiest one you’ve got. I like hickory, but my friend Jess swears by honey chipotle. You do you.
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Meatballs – Store-bought or homemade. I’ve done both. If you go store-bought, thaw them enough so the toothpick goes in without snapping. (Or you’ll get mad and start blaming the meatballs. Not speaking from experience. Okay, I am.)
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Toothpicks – Look, if you don’t have them, you can try to make it work. But you’ll be chasing bacon ends like a bacon-wrapping rodeo.
If You’re Doing Homemade Meatballs (Big Clap for You):
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Ground beef – I go lean. Mostly because I hate draining grease.
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Garlic & onion – Mince ‘em up. No pre-minced jar stuff, please.
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Seasonings – Italian seasoning, a pinch of smoked paprika, oregano. Enough to make it taste like you know what you’re doing.
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Breadcrumbs – Italian-style, or plain if that’s all you have. Not panko. Don’t ask me why. Just trust me.
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Salt & pepper – Eyeball it, then taste the mix. (I know you’re not supposed to taste raw beef. But like… I do. Carefully. And I’m fine.)
How To Make BBQ Bacon Wrapped Meatballs?
This isn’t hard. It’s one of those recipes where the messier it gets, the better it turns out.
Step 1: Mix the meatballs (if going homemade)
Throw everything into a bowl. Mix gently. Don’t knead it like bread dough—just enough to bring it together. Roll into little balls, smaller than a ping pong ball. Chill ‘em if they feel too squishy.
Step 2: Heat that oven
350°F. Line a baking sheet with foil (please do this—saves your sanity), and place a wire rack on top if you’ve got one. It lets the bacon crisp up on all sides instead of just the bottom.
Step 3: Wrap the meatballs
Cut each strip of bacon into thirds. Wrap a piece around each meatball. If it doesn’t meet exactly? Who cares. Stab it with a toothpick. That’s half the charm.
Step 4: Sauce ’em up + bake
Brush each wrapped meatball with BBQ sauce. Be generous. Don’t just dab it—slather it. Then bake for 15 minutes.
Step 5: Flip, sauce again, bake again
Pull them out. Flip ‘em. Brush on more sauce. Bake for another 15. At this point your kitchen will smell like a backyard BBQ and you’ll be standing by the oven like a snack-hungry raccoon.
Step 6: Final sauce and bake (yep, one more time)
Last round. Hit them with one final layer of sauce and bake 5–10 more minutes, until the bacon’s crisped and the meatballs are glossy and glorious.
Want To Save This Recipe?
Step 7: Eat, serve, or “taste test” five and pretend they fell apart
Serve them warm. Maybe add more sauce. Or don’t. Either way, they’re gonna go fast.
Storage Options:
Stick ’em in an airtight container in the fridge. They’ll keep for about 3 days. Reheat in the oven if you want the bacon to crisp up again. Microwave works too, but expect a little chewiness. I wouldn’t freeze them. Tried it once—didn’t love the outcome. The bacon got weird.
Variations and Substitutions:
Not every fridge is stocked the same, and that’s okay.
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Turkey bacon – Works, sorta. Not as crispy, but still tasty.
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Spicy BBQ sauce – Or stir hot sauce right into your favorite one. Sweet and spicy? Yes.
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Other meatballs – Turkey, chicken, pork—play around.
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Cheese-stuffed – Shove a cube of cheese inside each meatball. It’ll probably leak out. You’ll still love it.
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No rack? Just flip halfway through. Will it be perfect? No. But it’ll still be really good.
What to Serve with BBQ Bacon Wrapped Meatballs?
These meatballs are the main event, but they love a good sidekick.
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Mac & cheese – Like, obviously.
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Coleslaw – Cuts through the richness like a crunchy little hero.
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Cornbread – The sweet kind, please.
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Baked beans – BBQ’s soulmate.
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Pickles – Underrated side. They get the assignment.
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Cold drinks – Beer, lemonade, iced tea… something to sip while you burn your mouth on the first bite.
Frequently Asked Questions:
Can I prep these ahead?
Yes, absolutely. Wrap and sauce them earlier in the day, refrigerate, and bake right before serving. Or bake, refrigerate, and reheat—just know the bacon won’t be as crispy the second time around.
Can I air fry them?
Yep. 375°F, 12–15 minutes. Flip halfway. Work in batches. Don’t crowd. They cook fast.
What if I don’t eat pork?
Totally fair. Use turkey bacon or skip the bacon and just glaze the meatballs in BBQ sauce. You’ll lose a little smokiness, but the flavor still holds up.
I’ve made these BBQ Bacon Wrapped Meatballs more times than I can count. They’ve saved me from showing up empty-handed, fed hungry cousins during football games, and even impressed a very judgy aunt (you know the one). They’re simple, satisfying, and a little chaotic—just like the best get-togethers.
Give them a shot. Tell me how it went. Did you hide cheese inside? Try a weird sauce combo? Eat six in a row and call it dinner? I wanna know. Let’s swap meatball stories.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
BBQ Bacon Wrapped Meatballs
Ingredients
- 1 package of bacon strips cut into thirds
- 2 c or more BBQ sauce – any variety you prefer with a bold hickory or smoky flavour.
- 1.5 pounds frozen prepared meatballs partially thawed so a toothpick will go through OR homemade meatballs using the Meatball Mix below.
- Toothpicks
Meatball Mix:
- 1 pound lean ground beef
- 3 cloves of garlic minced
- 1 small onion chopped finely
- 1 teaspoon Italian seasoning
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 2 tablespoons Italian style bread crumbs plain breadcrumbs are also fine if that’s what you have
- Salt to taste
- Pepper to taste
Instructions
- Prep Meatballs: If making homemade. Mix ground beef, garlic, onion, Italian seasoning, smoked paprika, oregano, breadcrumbs, salt, and pepper. Form into small. Bite-sized balls. For store-bought. Ensure they're partially thawed.
- Preheat Oven: Set your oven to 350°F (175°C).
- Wrap Meatballs: Cut bacon strips into thirds. Wrap each meatball in a piece of bacon. And secure it with a toothpick.
- Arrange for Baking: Place a wire rack. Over a baking sheet lined with foil. Arrange the bacon-wrapped meatballs on the rack.
- Apply BBQ Sauce: Brush the meatballs with BBQ sauce on all sides.
- Bake: Place in the oven for 15 minutes. Remove. Brush again with BBQ sauce. Then bake for another 15 minutes.
- Final Glaze: Apply one more coat of BBQ sauce. And bake for an additional 5-10 minutes. Or until the bacon is crisp.
- Serve Warm: Give them one last brush with BBQ sauce. Before serving warm.
- Enjoy your delicious BBQ Bacon Wrapped Meatballs!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
