Bombs Away Onion Bomb Recipe
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 to 3 large onions
  • 1½ lbs ground beef
  • ½ pound bulk sausage
  • 2 eggs
  • 2 to 3 cloves of garlic chopped
  • ⅓ cup ketchup
  • 2 tablespoons Worchester Sauce
  • 1 cup breadcrumbs or crushed saltine crackers
  • ½ cup water, beef broth or beer [more if needed so meat mixture is moist but firm like when forming meatballs]
  • ¼ cup parsley and/or chives chopped
  • Ground pepper and salt to taste
  • 1 package Dried Onion Soup mix is optional if you are a huge onion fan but reduce the amount of salt in the meat mixture
  1. Mix ingredients all together with clean hands. Form a meat ball the size to fit between the two onion shells. The size of each meatball depends on the onions. Secure meat between the two pieces of onion.
  2. Foil sheets are about the size as if you were wrapping to bake a large potato. Sheet shiny side down spray dull side of foil with Pam or grease with Crisco before placing bombs on the prepared foil.
  3. Put a drop of water on each onion ball before wrapping. Wrap each onion ball in the foil with a twist at the top. You may wish to use one layer of regular foil and one of heavy duty, because the bombs will be in the fire on hot coals. I did not and the caramelized brown of the onion skins added additional flavor. Be careful not to rip or poke holes in the foil, especially the outer layer.
  4. Place the foil balls in the hot coals.
  5. Cook for about 10 minutes, flip-over, and cook another 10 minutes. Keep a close eye on packets so as not to burn in case the fire is too hot. The onion keeps the meat nice and juicy. Serve with potatoes, a salad and crusty bread.
Recipe by 50 Campfires at