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This bourbon BBQ bacon cheeseburger meatball sub recipe delivers all the indulgent flavors of a classic cheeseburger transformed into a saucy, irresistible sandwich that's perfect for weeknight dinners or game day gatherings. The combination of juicy meatballs, sweet-smoky bourbon BBQ sauce, melty cheese and crispy bacon creates a comfort food experience that will have everyone reaching for seconds.
I first made these meatball subs during a Sunday football game, and they've become our go-to comfort food. My husband now requests them whenever friends come over, and I love how the bourbon BBQ sauce fills the kitchen with an incredible aroma that draws everyone to the table.
Ingredients
- Ground beef: 80/20 lean-to-fat ratio ensures juicy meatballs with the perfect amount of fat for flavor
- Breadcrumbs: Help bind the meatballs while keeping them tender
- Egg: Acts as a crucial binder to hold the meatballs together
- Garlic powder: Adds savory depth without the hassle of mincing fresh garlic
- Onion powder: Provides subtle sweetness and umami flavor
- Smoked paprika: Brings a gentle smoky note that complements the BBQ sauce
- Olive oil: Perfect for searing the meatballs to develop a flavorful crust
- Bourbon BBQ sauce: Delivers sweet, tangy, and smoky flavors all in one
- Cheddar cheese: Sharp varieties melt beautifully and stand up to the bold BBQ flavors
- Sub rolls: Look for fresh bakery rolls with a slightly crisp exterior and soft interior
- Bacon: Choose thick-cut for the best texture and flavor contrast
Step-by-Step Instructions
- Prepare the meatball mixture:
- Combine ground beef, breadcrumbs, egg, and all seasonings in a large bowl. Mix with your hands just until ingredients are incorporated. Overmixing will result in tough meatballs, so work the mixture gently until everything is just combined. The texture should be cohesive but still slightly loose.
- Form perfect meatballs:
- Shape the meat mixture into uniform balls about 1.5 inches in diameter. Wet your hands slightly to prevent sticking. Roll each portion between your palms with gentle pressure until round. You should get approximately 16-20 meatballs from the mixture. Consistent sizing ensures even cooking.
- Sear the meatballs:
- Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Add meatballs in a single layer, leaving space between each one. Work in batches if needed to avoid overcrowding. Let them develop a deep brown crust before turning, about 2 minutes per side. This searing process locks in juices and creates flavor through caramelization.
- Simmer in sauce:
- Return all browned meatballs to the skillet and pour bourbon BBQ sauce over them. Reduce heat to low and gently simmer for 10 minutes. Occasionally spoon the sauce over the meatballs to coat them evenly. The sauce will thicken slightly and the meatballs will finish cooking through while absorbing all those delicious flavors.
- Toast and assemble:
- While meatballs simmer, slice sub rolls and toast them in a 375°F oven for 5 minutes until golden. The toasting prevents soggy sandwiches. Place 4-5 meatballs in each roll, generously spooning extra sauce over them. Top with cheddar cheese and bacon pieces. For extra melty cheese, return to the oven briefly. The heat will melt the cheese into all the nooks and crannies.
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My favorite part of this recipe is how the bourbon BBQ sauce transforms simple ingredients into something special. My grandmother always said good cooking was about building layers of flavor, and the combination of the seared meatballs simmering in that sweet-smoky sauce perfectly exemplifies her wisdom. When my kids smell these cooking, they race to the kitchen asking how soon dinner will be ready.
Make-Ahead Magic
These meatballs are perfect for meal prep. You can prepare the meatball mixture up to 24 hours ahead and keep it covered in the refrigerator. You can also fully cook the meatballs in the sauce, cool completely, then refrigerate for up to 3 days. When ready to serve, simply reheat the meatballs and sauce in a skillet over medium-low heat until warmed through, then proceed with assembling the subs. The flavors actually develop and improve after a day in the refrigerator.
Creative Variations
While this recipe is delicious as written, there are countless ways to make it your own. Try using half ground beef and half Italian sausage for extra flavor, or substitute ground turkey for a lighter option. For a spicy kick, add red pepper flakes to the meatball mixture or use a spicy BBQ sauce. You can also experiment with different cheeses like pepper jack, provolone, or smoked gouda. For added vegetables, consider topping with caramelized onions, sautéed mushrooms, or pickled jalapeños.
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Serving Suggestions
These hearty subs are a meal on their own, but they pair wonderfully with simple sides. Serve alongside a crisp green salad with a vinaigrette dressing to cut through the richness. Homemade potato chips or a light coleslaw also make excellent accompaniments. For a more substantial meal, offer a side of sweet potato fries or onion rings. If serving for a party, consider cutting the assembled subs into smaller portions for easy finger food that guests can enjoy while mingling.
Frequently Asked Questions
- → How can I ensure juicy meatballs?
To keep meatballs juicy, avoid overmixing the meat mixture and use the correct fat ratio (80/20 ground beef). If the mixture seems too dry, add a tablespoon of milk.
- → What can I use as a substitute for bourbon BBQ sauce?
You can substitute bourbon BBQ sauce with any smoky or sweet-flavored BBQ sauce or make a homemade version using ketchup, brown sugar, and a splash of vinegar.
- → Can the meatballs be made ahead of time?
Yes, the meatballs can be prepared in advance. Cooked or raw, they can be frozen for up to three months and reheated when needed.
- → Can I make this dish without bacon?
Absolutely! You can omit the bacon or replace it with turkey bacon or a vegetarian option if desired. The dish will still be flavorful.
- → How can I enhance the bourbon flavor?
To boost the bourbon flavor, deglaze the pan with a tablespoon of bourbon before adding the BBQ sauce. This will infuse the meatballs with depth and richness.
- → What type of rolls work best for this dish?
Soft sub rolls or hoagie buns work best, as they can hold the meatballs and sauce without falling apart. Toasting them ensures a sturdier base.