Bourbon BBQ Bacon Cheeseburger Subs

Bourbon BBQ Bacon Cheeseburger Meatball Subs are that rich comforting meal I crave when the weekend calls for something extra special. You get all the craveable notes of a backyard burger in cozy sub form with smoky barbecue sauce sweet bourbon highlights crispy bacon and gooey cheddar that melt into each bite. Perfect for game day or anytime you need a show-stopping but easy dinner.

When I first made these for a tailgate party the platter emptied out before the halftime whistle and everyone begged for the recipe. Now they are on regular rotation at our house on Friday nights.

Ingredients

• Ground beef with an 80 by 20 fat ratio: The right blend of fat means your meatballs stay juicy and flavorful without drying out
• Breadcrumbs: These help keep the meatballs light and also soak up some of the barbecue flavor
• Large egg: The binding agent holding everything together so meatballs do not crumble
• BBQ sauce: This brings smoky tangy notes Opt for your favorite brand or homemade sauce if you want extra depth
• Bourbon: Adds a sophisticated warmth and a hint of caramel flavor Use a decent bourbon but no need for top shelf
• Garlic powder: Offers mellow background savoriness and blends smoothly into the mixture
• Salt and pepper: Bring out and balance all the rich flavors Use kosher salt and fresh ground pepper if possible
• Shredded cheddar cheese: Melts beautifully inside each meatball Choose sharp cheddar for a deeper cheese kick and shred your own for best melt
• Cooked bacon crumbled: Choose thick cut bacon and cook it till golden but still a bit chewy for the perfect texture inside the meatballs
• Sub rolls: Look for bakery fresh rolls that will crisp up on the outside and stay tender in the center
• Additional BBQ sauce: For drizzling on top just before serving Choose a sauce that complements your main mixture

Step-by-Step Instructions

Prep and Preheat:

Set your oven to 375 degrees Fahrenheit Line a large baking sheet with parchment paper so nothing sticks and cleanup is a breeze

Mix the Meatball Base:

In a big mixing bowl stir together your ground beef breadcrumbs egg barbecue sauce bourbon garlic powder salt and pepper Work gently with your hands just until everything comes together so the meatballs stay light

Add Fillings:

Fold in the shredded cheddar and crumbled bacon Distribute them evenly so every bite has melty cheese and bites of bacon

Form the Meatballs:

Scoop and roll the meat mixture into balls about an inch wide Place each on your prepared baking sheet leaving a little space between

Bake to Perfection:

Slide the tray into your oven for twenty to twenty five minutes The meatballs should be browned on the outside and cooked through but do not overcook them to keep them juicy

Toast the Rolls:

While meatballs bake slice your sub rolls in half Lay them cut side up on another oven rack or baking tray Toast until the edges are golden and the insides soft and warm

Assemble Subs:

Nestle three or four hot meatballs into each roll Drizzle with a bit more barbecue sauce right before serving so the flavors are extra bold

Serve and Enjoy:

Bring to the table while still warm and melty Let everyone dig in for the ultimate comfort bite

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Cheddar is the hero here for me I love how it goes gooey in the oven and picks up all those smoky notes from the bacon and sauce My youngest always tries to pick out the cheesiest bites and it turns into a fun game at the table

Storage Tips

Let any leftovers cool completely before packing You can keep assembled subs in the fridge for up to two days or wrap meatballs separately for up to four days Meatballs also freeze and reheat well so make a double batch and stash a few for quick weeknight meals Reheat gently in the oven to crisp up the bread again

Ingredient Substitutions

You can swap ground turkey or chicken for the beef if you prefer lighter subs Turkey needs a touch more seasoning to shine If you are out of breadcrumbs try crushed crackers or even rolled oats For the cheese pepper jack or smoked gouda each add their own twist Nonalcoholic barbecue sauce can stand in for bourbon for a family friendly version with just as much depth

Serving Suggestions

These subs are hearty on their own but pair so well with simple sides like a tangy crisp slaw oven fries or a green salad For parties I sometimes serve them as meatball sliders on small rolls for bite sized treats These also work great set up in a build your own sub bar where everyone can customize their toppings

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Cultural and Historical Context

Meatball subs are classic American comfort food and this recipe layers on influences from Southern barbecue and burger joints The bourbon in the sauce adds a little grown up flair that nods to Kentucky barbecue roots While I am all about tradition this fusion feels absolutely at home for any get together where food is meant to be fun communal and a bit indulgent

Recipe FAQs

→ How can I keep the meatballs moist?

Use 80/20 ground beef for a juicy texture, and avoid overmixing the ingredients to keep the meatballs tender.

→ Can I prepare the meatballs ahead of time?

Yes! Prepare and bake the meatballs in advance. After cooling, freeze them for up to three months. Reheat before assembling your subs.

→ What type of cheese works best?

Shredded cheddar brings a classic flavor, but you can try Monterey Jack or smoked gouda for an extra twist.

→ How do I ensure the bacon stays crispy?

Cook the bacon until golden but not burnt. Add it to the mixture just before shaping to retain its texture after baking.

→ Can I make this without bourbon?

Absolutely. Simply omit the bourbon or replace with a bit of water and a splash of Worcestershire for depth.