that enrich our community. We hope you enjoy the concert!
By Donna Hayes
Bonfires mean camping food... which means it's time again for the ONION BOMBS!!! Easy, simple and absolutely DELICIOUS-- you just can't beat that combo!!!
(heehee-- -and they are LOW CARB!!!)
Ingredients:
large onions
ground meat (I prefer turkey!!)
seasonings to taste ( could use any good seasoning blend!)
Directions:
1. peel your onions and cut them in half as equally as possible.
2. Prepare your meatballs how you want them-- I used Italian seasoning, oregano, chili powder, minced garlic, ketchup, worcestershire sauce and some bread crumbs
3. Size your meatballs so that they can be squished between two pieces of onions. Some meat will push out the ends and that is okay!!! Just make them as compact as possible!!
4. wrap each onion bomb in (HEAVY DUTY ) tinfoil-- might want to double them since they'll be tossed in the fire! Make sure not to poke holes in the foil!!
5. toss in the fire and try to get them in the coals.
6. cook for about 10 minutes, flip 'em around and cook another 10 minutes or so!!!
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An alternative recipe. Mentions the use of a BBQ grill. Thank You Alex Vargas!
Just when you think you've seen it all, these meatballs come along and rock your world. He starts by putting mince meat into onions, and then, things get wild. By the end, I know what I'm making at my next barbecue!
Barbecue Onion Bombs
PREP TIME: 10 minutes
COOK TIME: 60 minutes smoking at 225, 20-30 minutes at 350
RECOMMENDED PELLETS: Hickory
SERVES: 4
INGREDIENTS
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 barbecue sauce
1/4 c Panko bread crumbs
PREPARATION
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 grill.
The ingredients, looking ready for cooking.
Start off by cutting the tops and bottoms off of your onions and peeling them. Slice your onion in half vertically 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, cause those would taste gross.
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.
