Pin it
This handy bourbon BBQ bacon cheeseburger meatball sandwich packs all your favorite burger tastes in an easy-to-hold format. The succulent meatballs drenched in zesty bourbon BBQ sauce, topped with gooey cheddar and crunchy bacon make an irresistible combo you can't turn down. It's great for busy weeknights or sports viewing parties when you need big flavors without spending hours in the kitchen.
I whipped up these meatball sandwiches during a big football game when I wanted something filling but didn't want to miss any plays. They were such a success that they've turned into our weekend ritual during football season. My spouse even asks for them every year when his birthday rolls around.
- Ground beef: Go for 80/20 fat content for extra juicy meatballs with authentic burger taste
- Breadcrumbs: These keep everything stuck together while maintaining softness
- Egg: Works as glue to make sure meatballs don't fall apart
- Garlic powder: Gives rich flavor without chopping fresh cloves
- Onion powder: Adds mild sweetness that spreads through every bite
- Smoked paprika: Offers gentle smokiness that pairs with the sauce perfectly
- Olive oil: Used for getting a tasty brown crust on the meatballs
- Bourbon BBQ sauce: Brings sweet zip with warm whiskey undertones
- Cheddar cheese: Pick sharp varieties for bigger flavor punch
- Sub rolls: Look for ones that are soft inside but slightly crusty outside
- Crispy bacon: Delivers satisfying crunch and salty smokiness
- Mix your meat:
- Put ground beef with breadcrumbs egg and spices together using hands to blend everything without working the meat too much. The trick is stopping when just combined so they stay tender. Too much mixing makes them tough.
- Shape your meatballs:
- Take about 2 tablespoons of mixture and roll in your hands to make 1.5inch balls. Keep them uniform so they cook evenly. Damp hands stop the meat from sticking.
- Get them golden:
- Warm olive oil in a big pan until it glistens then add meatballs with room between them. Let them get nice and brown before flipping. This first cooking locks in moisture and builds flavor.
- Cook in sauce:
- After all meatballs have browned put them back in the pan and cover with bourbon BBQ sauce. Turn down heat and let them finish cooking in the bubbling sauce which makes them tasty and keeps them moist.
- Get rolls ready:
- Cut sub rolls and warm them in the oven until golden. This warming step keeps your sandwiches from getting mushy by creating a shield against the sauce.
- Build your subs:
- Put meatballs into warmed rolls adding extra sauce over top. Sprinkle with cheese and bacon pieces making sure they're spread all around.
- Finish with melty cheese:
- Put your assembled subs back in the oven just long enough for cheese to melt completely creating a yummy layer over the meatballs.
The bourbon BBQ sauce really makes this dish special. I found it by chance when I ran out of normal BBQ sauce and tried fixing what I had with a bit of bourbon from my husband's stash. That lucky mistake turned into the mystery ingredient my friends and family always try to figure out. The gentle warmth and sweet notes from the bourbon work amazingly with the beef.
Prep Ahead Ideas
You can get the meatballs ready up to 2 days early and keep them in the fridge before cooking. You can also cook them fully and store them in sauce for up to 3 days in the fridge. When you want to eat them just warm everything on the stove then put your sandwiches together. This makes them super handy for those nights when you need food on the table fast.
Tasty Variations
While the standard version tastes amazing these sandwiches welcome your own touch. Try using pepper jack for some heat or provolone if you want something milder. Switch bacon for crunchy fried onions or throw in some cooked mushrooms for an earthy taste. For a lighter feel top your finished subs with some shredded lettuce chopped tomatoes or tangy pickled onions. Folks who don't eat meat can use plant-based grounds and still get tons of flavor.
Great Side Dishes
These filling sandwiches go best with simple sides that don't fight with their strong tastes. Serve them with tangy coleslaw for a refreshing balance or baked sweet potato fries that go nicely with the BBQ sauce. Drink-wise try a cold amber beer dark soda or plain iced tea with lemon. The mix of sweet tangy spicy and savory notes in these subs makes them surprisingly easy to match with many foods.
Pin it
Foolproof Meatball Method
Getting the right meatball texture means handling with care. Touch the meat mix as little as possible when mixing and shaping. Cold stuff works better so think about cooling your bowl first. For same-sized meatballs use an ice cream scoop to portion the meat. When cooking let meatballs get a good brown crust before you try turning them this helps them stay round. Lastly don't hurry the sauce cooking part because that's when they soak up all the good flavors.
Pin it
Frequently Asked Questions
- → Can I prep these meatballs ahead of time?
Absolutely! You can prepare and freeze the meatballs either raw or cooked for up to three months. If freezing raw, be sure to thaw before cooking. For cooked ones, just reheat them with the sauce in a skillet when you're ready to serve.
- → Which ground beef is best for the meatballs?
Go for ground beef that’s 80% lean and 20% fat. This mix keeps the meatballs juicy and rich without being too fatty.
- → How do I know if my meatballs are done?
Well-cooked meatballs hit an internal temp of 160°F (71°C) and show no pink inside, with clear juices. Sear them first, then let them simmer in the sauce for 10 minutes to ensure they're fully cooked through.
- → What’s a good swap for bourbon BBQ sauce?
If you don’t have bourbon BBQ sauce, plain BBQ sauce with a splash of bourbon works great (optional). You could also use any smoky or sweet BBQ sauce. For no alcohol, try honey or brown sugar BBQ sauces.
- → How do I make this gluten-free?
Easy! Swap the breadcrumbs for gluten-free ones or crush some gluten-free crackers. Grab gluten-free sub rolls, and double-check that your BBQ sauce doesn’t contain wheat-based ingredients.
- → What side dishes complement these subs?
These subs pair wonderfully with crispy fries, potato chips, coleslaw, or a fresh side salad. For something lighter, you can't go wrong with roasted veggies or a cucumber salad.