Save
These Sizzling Bourbon BBQ Bacon Cheeseburger Meatball Subs are a game changer when you want something hearty, comforting, and a bit indulgent. Combining juicy beef meatballs with smoky bacon, sharp cheddar, and a sweet bourbon BBQ sauce, they bring all the best burger flavors into a fun sandwich form that comes together quickly and disappears fast at the table. The first time I made these on a busy day, the family was hooked instantly—they’ve become a staple for game days and casual dinners around here.
I remember how the kitchen filled with the smell of bacon and melted cheddar the first time I made these, and now everyone asks for them again and again.
Ingredients
- Ground beef: 80/20 ratio for juicy and flavorful meatballs, avoid leaner beef to keep them moist
- Breadcrumbs: to bind the meatballs and give the right texture, use plain or seasoned depending on taste
- Large egg: acts as a binder, helping the meatballs hold their shape during cooking
- Finely diced onion: adds sweetness and moisture inside the meatballs, choose fresh and firm
- Minced garlic: infuses savory depth, fresh garlic works best but garlic powder can work in a pinch
- Worcestershire sauce: boosts umami and complements the meat’s richness
- Salt: enhances all the flavors, use kosher or sea salt for better control
- Black pepper: adds a mild heat and complexity, freshly ground is ideal
- Bourbon BBQ sauce: for that signature smoky sweet finish, pick a thick sauce for coating
- Bacon: cooked crispy and chopped brings a salty crunch, freshly prepared is best for texture
- Shredded sharp cheddar: melts beautifully and offers a classic cheeseburger flavor
- Hoagie or sub rolls: hold all the goodness and add chew, opt for fresh or lightly toasted
- Fresh parsley: optional for garnish and a pop of color, choose bright green sprigs
Step-by-Step Instructions
- Sauté the Aromatics:
- Prepare your onion and garlic by finely dicing and mincing. This ensures they blend well in the meatballs and cook evenly, avoiding large bites of raw onion or garlic.
- Mix the Meatball Base:
- In a large bowl combine the ground beef, breadcrumbs, egg, onion, garlic, Worcestershire sauce, salt, and pepper. Use your hands or a spoon to mix gently until everything is just combined. Do not overwork the meat or the meatballs will become tough.
- Shape the Meatballs:
- Roll the mixture into 1 and a half inch-sized balls, making sure they are all roughly the same size so they cook evenly. Place them spaced out on a parchment-lined baking sheet.
- Bake the Meatballs:
- Slide the baking sheet into a preheated oven at 400 degrees Fahrenheit or 200 degrees Celsius. Bake for 15 to 18 minutes until they are fully cooked through and have a nice browned exterior.
- Warm the BBQ Sauce:
- While the meatballs bake, pour the bourbon BBQ sauce into a skillet and heat it gently over low heat. This softens the sauce and makes it easier to coat the meatballs.
- Coat the Meatballs:
- Once baked, transfer the meatballs to the skillet with the warm BBQ sauce. Gently toss them so each meatball is coated well and sticky with sauce.
- Assemble the Subs:
- Slice each hoagie roll and place 4 to 5 sauced meatballs inside. Sprinkle a generous layer of shredded sharp cheddar cheese over the meatballs, then scatter the chopped crispy bacon on top.
- Broil Until Melty:
- Arrange the assembled subs on a baking sheet and place under the broiler for about 2 to 3 minutes. Watch closely and remove when the cheese is melted, bubbly, and slightly browned.
- Add Fresh Garnish:
- Top the finished subs with fresh parsley if desired, for a hint of herbal brightness and color before serving hot and gooey.
Save
I love how the smoky bacon and sharp cheddar pair so naturally with the sweet BBQ sauce. One family moment I cherish is serving these at a casual backyard gathering where the food was the star and every bite sparked happy conversation and satisfied smiles.
Storage Tips
These meatball subs store well overnight in the fridge. For best results, keep the meatballs and sauce separate from the rolls if possible to prevent sogginess. Reheat gently on the stovetop or in the microwave until warmed through, then assemble with fresh rolls or toast the rolls before adding warm meatballs.
Ingredient Substitutions
You can substitute ground turkey or chicken for beef if you prefer a leaner option, just watch cooking times as lean meats cook faster and can dry out. Pepper jack cheese makes a great swap for cheddar if you want a little spice. If bourbon BBQ sauce is unavailable, use any thick, smoky-sweet BBQ sauce for a similar flavor profile.
Serving Suggestions
These subs are perfect paired with classic coleslaw, baked fries, or a crisp green salad for balance. Add pickles or sliced jalapeños inside for an extra zing. They also make fantastic game day food or casual weekend dinners when you want something hearty and satisfying.
Recipe FAQs
- → Can I prepare the meatballs ahead of time?
Yes, the meatballs can be made in advance and reheated in the bourbon BBQ sauce before assembling the subs. This saves time while maintaining flavor.
- → Is bourbon BBQ sauce essential for these subs?
Bourbon BBQ adds a deep smoky sweetness, but any thick, rich BBQ sauce can be used as a substitute to achieve great flavor.
- → Which cheese works best with this sandwich?
Sharp cheddar provides a classic cheeseburger flavor, while pepper jack offers a spicier kick. Both melt beautifully on the meatballs.
- → Can I swap beef for other meats?
Turkey or chicken can replace beef, though cooking times may be shorter since these leaner options cook faster and can dry out if overcooked.
- → Will the bourbon flavor be too strong for kids?
The cooking process evaporates alcohol, leaving behind a rich, smoky sweetness that is generally well-loved by kids and adults alike.
- → What’s the best way to keep bacon crispy?
Cook bacon until crisp and pat dry with paper towels before topping the subs to maintain a crunchy texture.