Bourbon BBQ Bacon Cheeseburgers

These bourbon BBQ bacon cheeseburger meatballs bring all the flavors of a juicy burger into a hearty, comforting sandwich. Each bite combines tender meatballs infused with smoky spices, a rich bourbon BBQ sauce, melted cheddar, and crispy bacon nestled inside a toasted sub roll. Perfect for a casual dinner that feels special without too much fuss.

I first made these on a weekend when I wanted to impress friends without spending hours in the kitchen. Now they have become my go-to recipe for game nights or family dinners because they always disappear fast.

Ingredients

• Ground beef: choose 80 to 85 percent lean for juiciness and flavor
• Breadcrumbs: bind the meatballs and keep them tender
• Egg: helps hold everything together so meatballs don’t fall apart
• Garlic powder and onion powder: provide savory aroma and depth
• Smoked paprika: adds a subtle smoky warmth try to get Spanish smoked paprika if you can
• Salt and black pepper: essential seasoning for enhancing all flavors
• Olive oil: for browning meatballs and building that caramelized crust
• Bourbon BBQ sauce: the star companion that adds tang and richness pick a quality brand or make your own for extra wow factor
• Shredded cheddar cheese: melts perfectly over the meatballs, adding sharp creaminess
• Sub rolls: soft but sturdy enough to hold all the fillings slightly toasted to add crunch
• Crispy bacon: smoky crunch that boosts the burger vibe and texture contrast

Step-by-Step Instructions

Spoon together the meatball mix:

Combine ground beef, breadcrumbs, egg, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl. Gently mix just until combined to avoid tough meatballs.

Shape into uniform meatballs:

Roll the mixture into 1.5-inch meatballs, trying to keep them all about the same size. This way they cook evenly without any being under or overdone.

Brown the meatballs in olive oil:

Heat olive oil in a skillet over medium heat until it shimmers. Add the meatballs and brown on all sides, turning carefully so you get a nice golden crust that seals in the juices.

Simmer in bourbon BBQ sauce:

Once browned, return all the meatballs to the skillet. Pour in the bourbon BBQ sauce and reduce the heat to low. Let them simmer gently for 10 minutes while stirring occasionally to absorb the sauce flavors.

Toast the sub rolls:

Slice each sub roll lengthwise but keep the hinge intact. Place them on a baking sheet and toast in a 375 degrees Fahrenheit oven for 5 minutes until warm and slightly crispy.

Assemble the subs:

Fill each roll with four to five meatballs. Spoon some extra BBQ sauce from the pan over the meatballs. Sprinkle shredded cheddar cheese on top, then add crispy bacon pieces.

Melt cheese and serve:

Return the assembled subs to the oven for two to three minutes just until the cheese melts and becomes gooey. Serve immediately while warm and saucy.

Save

My favorite part is the crispy bacon topping which balances the meatball’s softness perfectly. This sandwich always brings back memories of casual weekend hangouts with friends where good food and laughs were on full display.

Storage Tips

Store the meatballs and sauce separately in an airtight container in the fridge for up to three days. Keep the bread and bacon aside until ready to assemble so nothing gets soggy. Reheat gently on the stove or in the microwave and assemble fresh. You can also freeze fully cooked meatballs in sauce for up to two months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

If you prefer a twist, swap cheddar for smoked gouda or pepper jack for a little extra heat. Use gluten-free breadcrumbs and sub rolls to make this recipe gluten-free. For a vegetarian version, plant-based ground meat and bacon alternatives work surprisingly well here and still deliver great flavor.

Serving Suggestions

Pair these sandwiches with a simple side salad or crisp coleslaw for a refreshing balance. Sweet potato fries or kettle-cooked chips also make excellent sides that keep things casual. A cold beer or a root beer floats complements the smoky, savory notes beautifully.

Pro Tips

Toasting the spices before mixing into the meatball adds an amazing depth so don’t skip this step if you want that extra flavor boost. Keep the meatballs consistent in size or some will cook too fast and dry out while others stay undercooked. Let the meatballs simmer gently in the sauce rather than boiling which keeps them tender and juicy.

Recipe FAQs

→ What type of cheese works best for topping?

Sharp shredded cheddar melts beautifully atop the meatballs, enhancing their savory depth. For a twist, smoked gouda or pepper jack adds distinct smoky or spicy flavors.

→ How can I ensure meatballs stay tender and juicy?

Gently mixing ground beef with breadcrumbs and egg prevents toughness. Browning meatballs evenly before simmering locks in moisture and builds flavor.

→ Can I prepare the meatballs ahead of time?

Yes, you can shape and brown the meatballs in advance, then refrigerate or freeze. Simmering in sauce before serving helps retain their moistness.

→ What alternatives are recommended for the sub rolls?

Toasts like ciabatta or brioche buns offer sturdiness and complement the rich fillings. Gluten-free rolls work well for dietary needs.

→ How does the bourbon BBQ sauce influence the flavor?

The bourbon BBQ sauce brings a smoky sweetness with a subtle warmth that balances the savory meatballs and crispy bacon, creating a layered taste experience.