In a large bowl, combine the beef, pork, onion, bread crumbs, and egg. Mix by hand until thoroughly blended.
Roll the meat mixture into portions, roughly the size of a golf ball. Dice the cheese into approximately ½” cubes and wrap in sliced bacon pieces.
Flatten the meatballs in the palm of your hand, place bacon-wrapped cheese in the center, and fold the meat around the cheese, pinching all sides together to form the shape of a football.
Feel free to add a nice barbecue rub to the outside, or mix a little of your favorite steak or barbecue sauce into the mixture.
Prepare your grill to a medium-high heat of 350-400°F. Cook over indirect heat (banking coals to one side of the grill and placing footballs away from the flames), using lump charcoal and a piece of hardwood for added smoke and flavor for about 15 minutes.
If using a gas grill, turn off the burners directly under the appetizers to avoid flare-ups. Try adding a smoker box or foil pouch with wood chips to the flame-side of your gas grill to attain the best possible flavors from your grill.
If cooked properly and away from direct flames, you should be able to set it and forget it, there is no need to turn the appetizers over or rotate while cooking. Be sure to place the footballs with the seam side up (where you pinched it together), as some cheese may melt out during cooking.
If inclined, brush your footballs with some barbecue sauce during the last 5 minutes of grilling to allow the sauce to caramelize and set nicely.