onion bombs, bacon onion rings...oh my

Went to fresh thyme market. Got 2 lb chuck roast, one pound pork shoulder ( cut by meat dept).  Picked up a few large sweet onions and some thin bacon. Went home, had a few beverages, got right to start the task. Used my kitchen aid to grind the chuck and pork. Mixed to make Italian meatballs with seasoning.  Sat aside and chilled. Had another drink. Took out onions, cut ends off and peeled brown skin off and wiped eyes. Rinsed and freshened drink. Sit onion on end and slice the center-edge with one cut. Peel the onion layers apart but don’t break. Got out some jalapeño jack cheese, cut into 1” squares. Again, freshen drink.  Go get the meatball mix, pull out enough mix to fill the onion husks (bulbs) press the cheese into the center of meatball, put meatball in onion husk.  Onion will completely cover meatball.  Wrap meatball with bacon-two strips and use toothpicks to secure. Dust with favorite tub. Again, keep beer handy. Take beer out to egg to verify temp. Been holding 425 for 40 minutes or so.  Yep, time to cook. Put on egg for 40 minutes I guess. But know a 6 pack and some Canadian club are missing. Went back to check temp and find more beer. 180 degrees and I pulled them out.  Found more beer. Life is good. And so was the onion bomb!