Separate onions into layers. Set aside larger outer layers. Finely chop enough inner layers to make ¼ cup.
It's like a meatball but better, thanks to Vidalia onions, bacon, and honey barbeque sauce.
Servings and Ingredients
|2 medium Vidalia onions, halved lengthwise and peeled|
|1 Hy-Vee large egg white, beaten|
|¼ c. Hy-Vee dry plain bread crumbs|
|¼ c. Sartori shredded Parmesan cheese|
|2 tbsp. Italian parsley, chopped|
|¾ tsp. Hy-Vee garlic salt|
|½ tsp. Hy-Vee black pepper|
|2 tbsp. Vidalia Brand onion sauce, plus additional for serving|
|1 lbs. 90% lean ground beef|
|24 slice(s) Hy-Vee sweet-smoked bacon|
|½ c. honey barbeque sauce|
Things To Grab
- Charcoal or gas grill
- Heavy foil
- Meat thermometer
- Silicone pastry brush
Combine egg white, 1/4 cup chopped onions, bread crumbs, Parmesan, parsley, garlic salt, pepper, and 2 tablespoons onion sauce. Mix in ground beef.
Form meat mixture into 8 meatballs. Enclose each meatball in 2 matching onion layer halves.
Lay 3 slices of bacon on cutting board in a star shape. Place a stuffed onion in center; wrap with bacon. Wrap each in heavy foil.
Grill packets over medium-high direct heat for 14 minutes, turning halfway through. Unwrap stuffed onions; return to grill. Brush with some barbeque sauce. Grill 10 to 15 minutes more or until interior is 160 degrees and bacon is crisp, turning often and brushing with barbeque sauce.
Brush stuffed onions with any remaining barbeque sauce. Serve stuffed onions with onion sauce.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 70mg
- Sodium: 710mg
- Total Carbohydrates: 13g
- Protein: 22g
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