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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it for easy cleanup.
In a large mixing bowl, combine the ground beef, ¼ cup grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix gently with your hands until just combined—avoid overmixing to keep the bombs tender.
Divide the meat mixture into 8–10 equal portions (about 2 tablespoons each). Flatten each portion into a disc. Place a small cube of cheddar cheese in the center of each disc and carefully wrap the meat around the cheese, sealing it completely. Roll the filled meat into a smooth ball.
In a shallow bowl, combine the breadcrumbs, ¼ cup grated Parmesan cheese, garlic powder, and dried parsley. Roll each meatball in the breadcrumb mixture, pressing gently to ensure the coating adheres evenly.
Place the coated bombs on the prepared baking sheet, spacing them evenly apart. Bake in the preheated oven for 15–20 minutes, or until the bombs are golden brown and cooked through. The internal temperature should reach 160°F (71°C) when measured with a meat thermometer.
Let the bombs cool slightly before serving. Pair with your favorite dipping sauces and enjoy the cheesy, garlicky goodness!