If you’re searching for a way to use up some of this season’s onions and on the hunt for a creative way to prep a delicious protein for a crowd then I have the recipe for you today! Nutritionist Cassy Joy Garcia’s Paleo BBQ Bacon Onion Bombs are to the rescue! In today’s post I’m sharing the super easy and oh so tasty recipe that you have to give a try this weekend. Football, tailgating, and school party season is here so be ready to whip up these BBQ Bacon Onion Bombs often. The recipe is easy to prepare in a big batch while satisfying the need for something delicious, budget-friendly, family-approved, and fun treat to make and go.
[alert-note] Paleo BBQ Bacon Onion Bombs Recipe[/alert-note]
Ingredients
- 3 medium-sized onions
- 2 pounds ground beef
- 3/4 cup BBQ Sauce (store-bought or homemade)
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 pound bacon
- 1/4 cup green onion, chopped, for garnish
Instructions
- To prepare the onions, cut both the stem and pointed end off and then peel away the outer-most layer and discard. Slide your knife from one rounded end into the core of the onion, creating one cut in each layer. Use your finger tip to loosen each layer of the onion and then peel them away so that you're left with onion shells. Continue until you get to the center of the onion that's about 1-inch in diameter. Repeat for the remaining 2 onions.
- To prepare the ground beef, mix in 1/4 cup of the BBQ sauce, sea salt, and pepper until it's evenly combined. Spoon and press the filling into each of your onion skins, until all are filled.
- Wrap each onion bomb with one piece of bacon (or 1/2 piece of bacon for the smaller bombs) and secure with a toothpick. Place the prepared bombs on a rimmed baking sheet. Note: for extra crisp, place the bombs on a wire rack that's elevated off the baking sheet.
- Bake at 350 F for 35 minutes.
- Remove from oven to baste and turn the temperature up to 400 F.
- Baste the now cooked onion bombs with the rest of the BBQ sauce and then return to the oven when it reaches 400 F for 10 more minutes. Keep an eye on the bombs for the last few minutes - we're looking for the color to darken, but not to burn.
- Let cool for 5 minutes before serving, garnish with the green onion, and enjoy!
Notes
Leftovers will keep refrigerated for up to five days and frozen for up to five months
Recipe and image credit : nutritionist Cassy Joy Garcia
[alert-note]About FED&Fit [/alert-note]
I’m a huge fan of nutritionist Cassy Joy Garcia after finding her publication Fed & Fit this past Spring. From the minute I open the book I could tell that she is the real deal when it comes to living life healthy. With over 175 gluten-free and Paleo-friendly recipes, a 28-day food and fitness plan, portion guides, program guides and supplemental online tools, Fed & Fit provides readers a foundation for lasting success. Joy’s recipes are hand selected to complement each of ‘The Four Pillars’ and include step-by-step instructions, full-color photos and personalized guides to help you achieve your individual wellness goals. Did I mention the online resource guild on her website…. I LOVE THAT!!!! The Egg and Tomato recipe I shared earlier in the month was from Cassy’s online recipe collection.
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[alert-warning]How are you keeping on track with your healthy living goals? Do you have healthy goals you would like to achieve? I’d love to join you on your journey so let’s connect soon. I love it when folks comment on my posting so be sure to leave a quick note at the bottom of the page here and introduce yourself!
Let’s Connect,
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