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Sink your teeth into these wild bourbon BBQ bacon cheeseburger meatball subs! They pack all those rich, smoky, and cheesy flavors you love from a classic burger into a saucy sandwich that's pure comfort. You get juicy meatballs, thick bacon, a sweet-tangy bourbon BBQ sauce, and melty cheese—perfect for cozy nights or if you want to impress your buddies during game day. It's a drool-worthy combo that usually means there aren't any leftovers.
The first time I whipped these up was a lazy Sunday when football was on. Now, whenever we're having folks over, my partner begs me to make them. While the bourbon BBQ sauce simmers, the smell fills the house and everyone starts asking when they can eat.
Loaded Ingredients
- Bacon: Thick-cut pieces work best for a crispy, tasty bite every time
- Sub rolls: Grab bakery rolls that are soft inside but have just a bit of crust outside
- Cheddar cheese: Sharp cheddar melts like a dream and totally holds its own next to BBQ sauce
- Bourbon BBQ sauce: Sweet, smoky, zingy—this ties everything together
- Olive oil: Use it to brown up the meatballs for that irresistible crust
- Smoked paprika: Gives a boost of smokiness that pairs great with BBQ flavors
- Onion powder: Adds just a little sweet and savory depth
- Garlic powder: You get lots of flavor and zero chopping
- Egg: Holds your meatballs together while they cook
- Breadcrumbs: Keep your meatballs soft and stop them from crumbling
- Ground beef: Go with 80/20 for the juiciest, most flavorful meatballs
Mouthwatering Instructions
- Toast and build:
- While your meatballs finish up in the sauce, split open your sub rolls and toast them at 375°F for about 5 minutes so they're golden and crisp. Add 4 or 5 meatballs to each roll, making sure to drizzle on extra BBQ sauce. Pile on cheddar and bacon, and if you want gooey cheese, pop the whole thing back in the oven for a few more minutes until it's melted all over.
- Simmer it up:
- After browning, put all the seared meatballs back in your pan and drown them in bourbon BBQ sauce. Lower the heat, simmer for 10 minutes, and baste the meatballs with sauce now and then so they're completely coated. As they bubble away, the sauce thickens up and the meatballs soak in those flavors.
- Get a nice sear:
- Heat olive oil in a big skillet on medium and let it shimmer before adding your meatballs in a single layer. Don't crowd the pan—work in batches if you need to. Let them brown without fussing too much, about 2 minutes per side, turning when they've got a nice crust.
- Shape your meatballs:
- Take portions of the beef mixture and roll between your hands (wet hands keep things from sticking). Aim for balls about 1.5 inches wide—this way, they cook evenly. You'll get somewhere between 16 and 20, and keeping them the same size helps them all finish at the same time.
- Make your meatball base:
- In a big bowl, toss together your ground beef, breadcrumbs, egg, and every seasoning. Use your hands to mix—just enough to blend. Don't overdo it or your meatballs get tough. You want the mix to just stick together, not be packed tight.
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I love how the bourbon BBQ sauce totally elevates these basic ingredients. My grandma used to say the secret to great food is stacking flavors, and you really get that when the meatballs stew in that sweet-smoky sauce. My kids recognize the smell and basically sprint into the kitchen to see when dinner's up.
Genius Make-Ahead Plan
Want to save time? You can get the meatball mixture ready the night before, cover it, and leave it in the fridge up to a day ahead. Or, cook the meatballs in the sauce, let them cool, and store them in the fridge for three days. Just heat them gently in a skillet until hot, then assemble your subs. Honestly, everything tastes even better the next day!
Fun Mix-Ups
This isn't set in stone—change it up however you want! Try half ground beef, half Italian sausage for extra oomph, or swap for ground turkey if you want it lighter. For more heat, throw in red pepper flakes or use spicy BBQ sauce. Switch the cheese to provolone, pepper jack, or smoked gouda. Add veggie toppings like caramelized onions, sautéed mushrooms, or pickled jalapeños if you're feeling wild.
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Tasty Serving Ideas
You honestly don't need anything but these subs, but they do go awesome with a side. Try a crisp salad with vinaigrette to balance out the richness. Homemade potato chips or crunchy coleslaw score big too. If you want to bulk it up, add sweet potato fries or share some onion rings. For parties, slice them smaller so everyone gets to grab a bite while they're hanging out.
Frequently Asked Questions
- → How do I keep the meatballs from drying out?
Don't overwork your ground beef and stick with an 80/20 fat blend. If the mix looks a bit dry, stir in a splash of milk for extra tenderness.
- → Can I swap out bourbon BBQ sauce for something else?
Sure thing—grab any BBQ sauce you like with sweet or smoky flavor, or even whip one up by mixing ketchup, some brown sugar, and a bit of vinegar.
- → Is it okay to make the meatballs ahead?
For sure! Prep them before you need them. Freeze them raw or cooked—they’ll be good for three months. Just heat up and you’re set.
- → What if I want to skip the bacon?
No problem! Leave out the bacon, or use turkey bacon, or go with a veggie version. The subs will still taste awesome.
- → Any tips to make the bourbon pop?
If you're craving extra bourbon flavor, pour a tablespoon of bourbon into the hot pan before you add BBQ sauce. Let it steam off and you’ll get even more richness in every bite.
- → Best kind of rolls for these subs?
Hoagie buns or soft sub rolls work great—they’re sturdy enough to hold all the sauce and meatballs. Toast them for a crunchier base that won’t get soggy.