Bourbon BBQ Bacon Cheeseburger Meatball Subs: The Ultimate Comfort Food
By Jason Griffith
There are days when a standard burger just won’t cut it, and a basic meatball sub feels a little too traditional. That is exactly where the Bourbon BBQ Bacon Cheeseburger Meatball Sub comes into play. Imagine the smoky, sweet profile of a high-end steakhouse burger transformed into juicy, bite-sized meatballs, smothered in a boozy BBQ glaze, and tucked into a buttery, toasted roll. It’s messy, it’s bold, and it’s undeniably delicious.
Why I Love This Recipe
This isn’t just your average sandwich. I love this recipe because it bridges the gap between classic Italian-American comfort and backyard BBQ flavors. The combination of ground beef and pork ensures the meatballs stay incredibly moist, while the bourbon-infused sauce adds a layer of sophistication that standard ketchup or marinara simply can’t match.
Plus, it’s a crowd-pleaser. Whether you’re hosting a weekend tailgate or looking for a fun family dinner that feels like a “cheat meal,” these subs hit the mark every time. If you love hosting, you might also enjoy serving these alongside other fan favorites like my Crockpot Nacho Dip or these legendary Totchos.
Ingredients You’ll Need
To get that perfect cheeseburger-in-a-sub-roll vibe, here is what you need to gather:
- 1 lb Ground Beef: 80/20 blend is best for flavor and juiciness.
- 1/2 lb Ground Pork: Adds fat and a tender texture.
- 1/2 cup Breadcrumbs: To bind everything together.
- 1/4 cup Milk: For soaking the breadcrumbs (the secret to soft meatballs).
- 1 Egg: The glue that keeps the meatballs round.
- 1/2 cup Cheddar Cheese: Shredded, to go right inside the meat.
- 1/2 Small Onion & 2 Cloves Garlic: Finely chopped and minced for aromatic depth.
- 1 tbsp Worcestershire Sauce: For that “umami” punch.
- 1 tsp Smoked Paprika: To enhance the BBQ smokiness.
- Salt & Black Pepper: To taste.
- 6 Slices Thick-Cut Bacon: Cooked until crispy and chopped.
- 1 cup Bourbon BBQ Sauce: Use your favorite brand or a homemade version.
- 4 Sub Rolls: Split and ready for toasting.
- 1 1/2 cups Extra Shredded Cheese: Cheddar or American work beautifully for the topping.
- 2 tbsp Butter: For that golden, toasted bun.
Swaps and Notes
- The Meat: If you want a leaner option, you can use ground turkey, but I recommend adding a splash of olive oil to prevent them from drying out.
- The Bourbon: If you prefer to keep it alcohol-free, a “Hickory Brown Sugar” BBQ sauce offers a similar depth of flavor.
- The Cheese: While I love sharp cheddar, Pepper Jack is a fantastic swap if you want a little bit of a spicy kick.
Step-by-Step Instructions
- Prep the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- Soak the Crumbs: In a large mixing bowl, combine the breadcrumbs and milk. Let them sit for about 2 minutes. This creates a “panade” that keeps the meat from getting tough.
- Mix the Base: Stir the egg, onion, garlic, Worcestershire sauce, paprika, salt, and pepper into the breadcrumb mixture.
- Incorporate the Meat: Add the ground beef, ground pork, shredded cheddar, and half of your chopped bacon. Mix gently with your hands—do not overmix, or your meatballs will become dense and rubbery.
- Bake: Form the mixture into 1 1/2-inch meatballs (you should get about 12–16) and place them on the baking sheet. Bake for 18–20 minutes until fully cooked.
- Glaze: While the meatballs bake, warm your bourbon BBQ sauce in a saucepan. Once the meatballs are out of the oven, toss them in the warm sauce until they are glistening and fully coated.
- Toast the Rolls: Spread butter on the split sub rolls and toast them in the oven or on a griddle until golden brown.
- Assemble and Melt: Place 3–4 saucy meatballs into each roll. Spoon over a little extra sauce, top with the remaining bacon and plenty of cheese. Place under the broiler for 1–2 minutes until the cheese is bubbling and melted.
- Garnish: Add your favorite toppings like pickles, jalapeños, or crispy fried onions.
Tips for Success
- Size Matters: Try to keep the meatballs uniform in size so they all finish cooking at the same time.
- Don’t Skimp on the Toast: Toasting the bun creates a barrier so the BBQ sauce doesn’t make the bread soggy immediately.
- Broiler Watch: When melting the cheese at the end, stay by the oven! The transition from “perfectly melted” to “burnt” happens in seconds.
Serving Suggestions and Pairings
These subs are heavy hitters, so they pair best with sides that have a bit of a crunch or a tangy bite. I love serving these with a side of slaw or even as part of a larger spread featuring this Baked Kosher Salami.
If you are feeding a larger group and want to offer a variety of “build-your-own” options, consider setting these out alongside a Walking Taco Bar. And of course, no BBQ-themed meal is complete without a great dip. I highly recommend my Beer Cheese Dip for dipping the ends of your sub rolls!
Nutritional Information (Per Serving)
- Calories: 680 kcal
- Fat: 38g
- Carbohydrates: 45g
- Protein: 36g
- Sodium: 1150mg
Storage and Leftover Tips
- Fridge: Store leftover meatballs and sauce in an airtight container for up to 3 days. Store the rolls separately to prevent sogginess.
- Reheating: Reheat the meatballs in a small saucepan over medium-low heat or in the microwave. Re-toast a fresh bun for the best experience.
- Freezer: You can freeze the cooked meatballs (without the rolls) for up to 2 months. Just thaw overnight in the fridge before reheating.
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Final Thoughts
These Bourbon BBQ Bacon Cheeseburger Meatball Subs are a total game-changer for anyone who loves big, bold flavors. They take the best parts of a cookout and wrap them in a warm, toasted sub roll.
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below, and don’t forget to follow Chefmaniac on social media for more mouthwatering recipes and kitchen tips. Happy cooking!
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