Bourbon BBQ Bacon Cheeseburger Meatball Subs (Print version)

Juicy cheeseburger-style meatballs tossed in bourbon BBQ sauce, packed into toasted sub rolls with cheddar, bacon, and pickles.

# Ingredients:

For the meatballs

01 - 1 1/2 lb (680 g) 80/20 ground beef
02 - 6 slices bacon, cooked crisp and finely chopped, divided
03 - 3/4 cup (60 g) plain breadcrumbs
04 - 1 large egg
05 - 1/2 cup (55 g) shredded sharp cheddar cheese
06 - 1/3 cup (50 g) finely minced yellow onion
07 - 2 cloves garlic, minced
08 - 1 tablespoon yellow mustard
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon black pepper

For the bourbon BBQ glaze

12 - 1 cup (240 ml) smoky BBQ sauce
13 - 1/4 cup (60 ml) bourbon
14 - 2 tablespoons packed brown sugar
15 - 1 tablespoon apple cider vinegar
16 - 1 teaspoon yellow mustard

For the subs

17 - 4 sturdy sub rolls, split
18 - 1 cup (110 g) shredded sharp cheddar cheese
19 - 1/2 cup dill pickle chips or chopped dill pickles
20 - 1 tablespoon melted butter, for brushing rolls

# Instructions:

01 - Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
02 - In a large bowl, combine the ground beef, half the chopped bacon, breadcrumbs, egg, cheddar, onion, garlic, mustard, Worcestershire, salt, and pepper. Mix gently until just combined.
03 - Roll the mixture into 18 meatballs, about 1 1/2 inches each. Arrange on the baking sheet and bake for 16-18 minutes, until browned and the center reaches 160°F.
04 - While the meatballs bake, simmer the BBQ sauce, bourbon, brown sugar, vinegar, and mustard in a large skillet over medium heat for 6-8 minutes, stirring often, until glossy and slightly thickened.
05 - Add the baked meatballs to the skillet and turn gently until coated in the bourbon BBQ glaze. Simmer for 2-3 minutes so the sauce clings.
06 - Brush the cut sides of the rolls with melted butter. Place them on a baking sheet and broil for 1-2 minutes until lightly toasted.
07 - Divide the cheddar among the toasted rolls and broil briefly until melted. Fill each roll with saucy meatballs, the remaining bacon, pickles, and extra sauce from the pan. Serve hot.

# Good to know:

01 - Best served hot while the rolls are crisp and the cheese is melted.
02 - Use apple juice, cola, or beef broth instead of bourbon for an alcohol-free version.
03 - Make smaller meatballs for slider rolls or party sandwiches.

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