Sizzling Bourbon BBQ Meatball Subs (Print Version)

Tasty subs stuffed with bourbon BBQ meatballs, cheddar, and crispy bacon in thirty minutes.

# Ingredients:

→ Meatball Mixture

01 - 450 g ground beef (80% lean, 20% fat)
02 - 120 g breadcrumbs
03 - 1 large egg
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon smoked paprika
07 - 0.5 teaspoon fine salt
08 - 0.25 teaspoon freshly ground black pepper

→ Cooking & Toppings

09 - 15 ml olive oil
10 - 240 ml bourbon BBQ sauce
11 - 115 g shredded cheddar cheese
12 - 4 bakery-style sub rolls
13 - 8 slices thick-cut crispy bacon

# Instructions:

01 - Set the oven to 190°C to prepare for toasting the rolls.
02 - In a large mixing bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix by hand just until evenly incorporated, taking care not to overwork the mixture.
03 - Form the mixture into evenly sized balls approximately 4 cm in diameter. Lightly dampen hands to prevent sticking and roll gently for round, cohesive meatballs. Expect roughly 16 to 20 meatballs.
04 - Heat olive oil in a large skillet over medium heat until shimmering. Arrange meatballs in a single layer, working in batches to avoid crowding. Sear each side until a deep brown crust forms, about 2 minutes per side. Meatballs do not need to be fully cooked at this stage.
05 - Return all browned meatballs to the skillet. Pour bourbon BBQ sauce over them, reduce heat to low, and simmer gently for 10 minutes. Occasionally baste the meatballs with sauce to ensure thorough coating and even cooking.
06 - While meatballs simmer, slice sub rolls lengthwise without cutting through completely. Place on a baking sheet and toast in the preheated oven for 5 minutes until the exteriors are golden and crisp.
07 - Arrange 4 to 5 meatballs inside each toasted roll. Generously spoon additional BBQ sauce over the meatballs. Top with 30 g shredded cheddar cheese and 2 slices of crispy bacon per roll, breaking bacon into pieces if preferred.
08 - Return the filled subs to the oven for 2 to 3 minutes or until the cheese is thoroughly melted and bubbling.
09 - Serve the subs immediately, accompanied by any remaining bourbon BBQ sauce for dipping.

# Notes:

01 - For juicier meatballs, handle the mixture minimally and avoid overmixing.
02 - Adjust mixture consistency by adding extra breadcrumbs for moisture or a tablespoon of milk for dryness.
03 - Let meatballs sear without turning to develop a robust crust and enhance structure.
04 - Deglaze the pan with a tablespoon of bourbon before adding the BBQ sauce to intensify depth of flavour.
05 - Fully cooked or raw meatballs freeze well for up to three months, providing convenient future meals.

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