Bourbon BBQ Bacon Cheeseburger (Print Version)

# Ingredients:

→ Meatball Mixture

01 - 1 lb ground beef (80/20 lean-to-fat ratio)
02 - 1 cup breadcrumbs
03 - 1 egg
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Cooking & Toppings

09 - 1 tablespoon olive oil
10 - 1 cup bourbon BBQ sauce
11 - 1 cup shredded cheddar cheese
12 - 4 sub rolls
13 - 8 slices crispy bacon

# Instructions:

01 - Preheat your oven to 375°F (190°C).
02 - In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently until just combined.
03 - Form the mixture into meatballs about 1.5 inches in diameter (approximately 16-20 meatballs).
04 - Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer, working in batches if necessary. Brown the meatballs on all sides, about 5-7 minutes total. They don’t need to be fully cooked through at this stage.
05 - Once all meatballs are browned, return them all to the skillet. Pour the bourbon BBQ sauce over the meatballs, reduce heat to low, and simmer for 10 minutes, occasionally stirring gently.
06 - While the meatballs simmer, slice your sub rolls lengthwise without cutting all the way through. Place them on a baking sheet and toast in the preheated oven for 5 minutes until golden brown.
07 - Place 4-5 meatballs inside each toasted roll, spooning extra sauce over them. Top each sub with ¼ cup shredded cheddar cheese and 2 slices of crispy bacon, broken into pieces if desired.
08 - For extra-melty cheese, return the assembled subs to the oven for 2-3 minutes until cheese is fully melted.
09 - Serve immediately with additional bourbon BBQ sauce on the side for dipping.

# Notes:

01 - For juicier meatballs, avoid overmixing the meat mixture.
02 - If meatballs seem too wet, add breadcrumbs one tablespoon at a time. If too dry, add a tablespoon of milk.
03 - Let meatballs develop a good sear before turning to help them hold together better.
04 - Deglaze the pan with a tablespoon of bourbon before adding BBQ sauce for enhanced flavor.
05 - The meatballs can be made ahead and frozen either raw or cooked for up to three months.

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