Bourbon BBQ Meatball Subs (Print Version)
# Ingredients:
01 -
1 cup bourbon BBQ sauce
02 -
1 lb (450g) ground beef, 80/20 lean and fat mix
03 -
1 cup shredded cheddar cheese
04 -
4 sub rolls
05 -
¼ teaspoon black pepper
06 -
2 slices crispy bacon per sub (8 total)
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
½ teaspoon salt
11 -
1 tablespoon olive oil
12 -
1 cup plain breadcrumbs
13 -
1 large egg
# Instructions:
01 -
Set your oven to 375°F (190°C) to warm up.
02 -
Grab a big bowl and mix together the ground beef, breadcrumbs, egg, garlic powder, onion powder, paprika, salt, and pepper. Don't overwork it.
03 -
Roll the blend into around 16-20 balls, each roughly 1.5 inches (3.8 cm) wide.
04 -
Heat olive oil in a pan over medium. Pop in the meatballs in a single round, cook in shifts if needed. Sear all sides for 5-7 minutes.
05 -
Place all seared meatballs back in the pan. Pour the bourbon BBQ sauce right in, lower the heat, and gently simmer while stirring every now and then for 10 minutes.
06 -
Cut each roll open down the center without splitting it completely. Lay them on a sheet and pop in the oven for 5 minutes until they're lightly crispy.
07 -
Stuff each roll with about 4-5 meatballs and spoon some extra sauce over them.
08 -
Sprinkle ¼ cup of the cheddar cheese over each sub, then layer two bacon slices on top. Break them into bits if you'd like.
09 -
Stick the loaded subs back in the oven for 2-3 minutes, just until the cheese looks oozy and melted.
10 -
Serve while hot, and if you'd like, add more barbecue sauce on the side for dipping.
# Notes:
01 -
Don't overmix the meat, or the meatballs will be too dense.
02 -
Felt too wet? Add a little more breadcrumbs. If too dry, splash in a bit of milk.
03 -
Let the meatballs brown without messing with them too much—they'll hold their shape better.
04 -
For more flavor, stir in a splash of bourbon before pouring in the BBQ sauce.
05 -
Make these ahead and freeze them (cooked or raw) for up to three months.