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This hearty bourbon BBQ bacon cheeseburger meatball sub combines everything you love about a classic burger with the hearty satisfaction of a meatball sandwich. The magic happens when tender beef meatballs simmer in that sweet smoky bourbon BBQ sauce, creating flavor-packed bites that taste like they came straight from your favorite burger joint.
I created this recipe when my teenagers were complaining about having "the same old burgers" again. The first time these subs hit the table, there was complete silence followed by requests for seconds. Now they specifically ask for these instead of regular burgers.
Ingredients
- Ground beef: 80/20 lean to fat ratio provides the perfect juiciness while still holding shape. Look for freshly ground beef from your butcher for best flavor
- Breadcrumbs: help bind the meatballs while keeping them tender. Panko works best for lighter texture
- Egg: acts as the crucial binder that holds everything together
- Garlic powder and onion powder: deliver classic burger flavor without chunks that would affect texture
- Smoked paprika: adds that subtle hint of outdoor grilling flavor even when cooking indoors
- Bourbon BBQ sauce: brings sweetness depth and a hint of that bourbon warmth. Choose a brand with real bourbon listed in ingredients
- Cheddar cheese: opt for sharp cheddar that you grate yourself for better melting and flavor
- Sub rolls: look for bakery fresh rolls with a slightly crisp exterior and soft interior
- Crispy bacon: adds the smoky crunch factor that makes everything better. Choose thick cut for best texture
Step-by-Step Instructions
- Prepare the Oven:
- Preheat your oven to 375°F. This temperature is perfect for toasting the sub rolls later without burning them while still getting that nice golden edge. Make sure your oven rack is in the center position.
- Mix the Meatballs:
- Combine ground beef breadcrumbs egg and all seasonings in a large bowl. Use clean hands to gently mix just until ingredients are incorporated. Overmixing will result in tough meatballs so stop as soon as everything is evenly distributed. The mixture should feel slightly tacky but hold together well.
- Form the Meatballs:
- Scoop approximately 2 tablespoons of meat mixture and gently roll between your palms to form 1.5 inch balls. Try to make them all uniform size so they cook evenly. If mixture sticks to your hands slightly wet them with cold water between rolling. Line up the formed meatballs on a plate or baking sheet.
- Brown the Meatballs:
- Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add meatballs carefully leaving space between each one. Brown them on all sides using tongs to gently turn them. This should take about 5 to 7 minutes total. The goal is to develop a flavorful crust not cook them through completely.
- Simmer in Sauce:
- Return all browned meatballs to the skillet if you worked in batches. Pour the bourbon BBQ sauce evenly over them ensuring each one gets coated. Reduce heat to low maintaining a gentle simmer. Let them cook for 10 minutes occasionally using a spoon to baste the meatballs with sauce. The sauce will thicken slightly as it reduces.
- Toast the Rolls:
- While meatballs simmer slice your sub rolls lengthwise being careful not to cut all the way through. Place them cut side up on a baking sheet and toast in the preheated oven for about 5 minutes until they develop a light golden color around the edges and feel slightly crisp when touched.
- Assemble the Subs:
- Place 4 to 5 meatballs inside each toasted roll creating a single layer. Use a spoon to drizzle additional sauce from the pan over the meatballs ensuring they stay moist and flavorful. The warm rolls will absorb some of the sauce creating an extra layer of flavor.
- Add Cheese and Bacon:
- Top each sub with a quarter cup of shredded cheddar distributed evenly over the meatballs. Break bacon slices into pieces and arrange them on top of the cheese. The combination of melty cheese and crispy bacon creates the perfect cheeseburger experience.
- Melt the Cheese:
- Return the assembled subs to the oven for just 2 to 3 minutes. Watch carefully as you want the cheese to melt completely but not burn. The heat will also help marry all the flavors together creating that cohesive cheeseburger experience.
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The bourbon in the BBQ sauce is what truly elevates this dish from good to unforgettable. The first time I made these my husband declared them "the best thing to ever come out of our kitchen" which says a lot considering we've been cooking together for fifteen years. The alcohol cooks off but leaves behind a complex caramel note that perfectly complements the beef.
Make-Ahead Options
These meatballs freeze beautifully both before and after cooking. To freeze raw meatballs place them on a parchment lined baking sheet with space between each one and freeze until solid about 2 hours. Transfer to freezer bags and store for up to 3 months. Thaw overnight in the refrigerator before cooking. For cooked meatballs allow them to cool completely before freezing in their sauce in airtight containers. Reheat gently on the stovetop or microwave until warmed through.
Customization Ideas
These subs welcome all your favorite burger toppings. Try adding caramelized onions for sweetness pickle slices for tang or sliced jalapeños for heat. You can even add a layer of lettuce and tomato after baking for freshness. For an extra indulgent version try using different cheese varieties like pepper jack for heat or blue cheese for a gourmet twist. The base recipe is delicious as is but these variations keep it exciting if you make it regularly.
Serving Suggestions
While these subs are hearty enough to stand alone a simple side salad with vinaigrette provides a nice fresh contrast to the rich flavors. For a more substantial meal sweet potato fries or onion rings make perfect accompaniments. If serving for a gathering slice the assembled subs into smaller portions for easier handling as party appetizers. A cold beer or bourbon cocktail makes the perfect beverage pairing to complement the flavors in the sauce.
Common Queries
- → What's the trick to making juicy meatballs?
Don't mix the meat too much and go for ground beef with about 20% fat content. This combo keeps your meatballs nice and juicy when cooked.
- → Can I make the meatballs beforehand?
You bet! You can prep these meatballs early and freeze them raw or after cooking for up to three months. Just warm them up in the BBQ sauce when you're ready to eat.
- → Which bourbon BBQ sauce should I pick?
Go for something with sweet and smoky notes that'll go well with the meaty balls and crispy bacon without taking over the whole dish.
- → What's a good way to get crispy sub rolls?
Cut your rolls down the middle but not all the way through, then pop them in the oven at 375°F for about 5 minutes till they're golden and crunchy.
- → Can I swap out the cheddar for another cheese?
For sure! Try Monterey Jack, Colby, or even smoked Gouda if you want to switch up the flavor a bit.
- → How do I stop my meatballs from breaking apart while cooking?
Get a good brown crust on all sides first, and try not to move them around too much during cooking so they stay in one piece.