Preheat oven to 400°F, with rack at center. Line a large baking sheet with parchment.
For 'da balls, heat olive oil, 2 turns of the pan, in a medium skillet over medium heat. Add onions to soften, then chili pepper and garlic and season with salt and pepper. Add ½ cup water, a squirt of mustard, ketchup and Worcestershire, cider vinegar and brown sugar and cook until softened and reduced, then cool.
Mix meats, cooled onion mixture, breadcrumbs and egg. Form small patties by scoring meat into 12 patties, then put the cheese cubes in the center of each and form into balls. Wrap balls in bacon and bake until crisp and cooked through, 25 minutes or so.
Rachael Ray 3-Quart Covered Saucepan
Rachael Ray 3-Quart Covered Saucepan
Meanwhile, for the BBQ sauce, heat a small pot with ketchup, mustard, Worcestershire, vinegar and sugar or honey. Stir 2 minutes at a bubble, then turn off.
For the ranch, mix yogurt, herbs, sriracha, salt and pepper and garlic and onion powder. Place in squeeze bottle or small bowl.
After 25 minutes are up, baste the meatballs with some BBQ sauce and return to the oven for 5 more minutes or until cooked through.
Serve as is with chopped pickles and ranch or on hoagie rolls with same.
