Bourbon BBQ Bacon Cheeseburger Subs
The first time I made these, everyone looked at the bubbling cheese and bacon and immediately lined up for seconds. They have become our family’s most-requested sandwich when we want something extra satisfying.
Ingredients
- Ground beef at an eighty twenty lean to fat ratio: This blend guarantees juicy flavorful meatballs and is easy to handle for shaping
- Breadcrumbs: Give structure to the meatballs while keeping them light Select fresh breadcrumbs or panko for best texture
- One large egg: Natural binder for moist meatballs with good shape
- Garlic powder: Brings subtle savory undertones without overpowering the dish Choose fresh ground garlic powder for full flavor
- Onion powder: Contributes a sweet aromatic background Use a high quality onion powder for best aroma
- Smoked paprika: Lends a gentle smokiness that mirrors the BBQ sauce Opt for a Spanish smoked variety for depth
- Salt: Essential flavor booster Choose kosher or flaky sea salt for best results
- Black pepper: Delivers a peppery bite for complexity Use fresh cracked black pepper for superior taste
- Olive oil: Key for browning the meatballs and giving them flavor packed crust Go with extra virgin for richness
- Bourbon BBQ sauce: Unmissable star that adds tang warmth and balanced sweetness I always gravitate to a small batch brand or make a homemade version if I have time
- Shredded cheddar cheese: Classic cheeseburger feel plus creamy meltable texture Go for sharp cheddar and grate it fresh if possible
- Sub rolls: They are your base Choose fresh bakery subs that are sturdy enough to hold the saucy filling
- Crispy bacon: Provides crunch and smokiness that highlights the other flavors Thick cut bacon holds up best for texture
Step-by-Step Instructions
- Prepare Ingredients and Oven:
- Preheat your oven to three seventy five degrees Fahrenheit so you can toast your sub rolls at the right moment. In a large bowl gently mix ground beef breadcrumbs egg garlic powder onion powder smoked paprika salt and pepper until just combined. Mixing lightly keeps the meatballs tender.
- Shape and Brown the Meatballs:
- Form the meat mixture into small even meatballs about one and a half inches across. You should get about sixteen to twenty. Heat olive oil in a big skillet over medium heat and add the meatballs in batches so they are not crowded. Brown them on all sides to develop a flavorful crust. The meatballs do not have to be cooked through yet as they finish in the sauce.
- Simmer in Bourbon BBQ Sauce:
- Once browned return all meatballs to the skillet and pour over the bourbon BBQ sauce. Reduce the heat to low and simmer for around ten minutes gently stirring so every meatball gets coated and finishes cooking. This step infuses each meatball with deep flavor.
- Toast the Sub Rolls:
- Slice each sub roll lengthwise without cutting all the way through so the roll stays hinged. Place them on a baking sheet and toast in the oven for about five minutes until golden and slightly crisp. This prevents soggy subs and adds lovely structure.
- Assemble and Melt the Cheese:
- Tuck four or five meatballs into each roll and ladle extra sauce on top so every bite is juicy. Sprinkle generously with shredded cheddar cheese and lay two slices of crispy bacon per sub. Return to the oven for two to three minutes until the cheese is completely melted and gooey.
- Serve and Enjoy:
- Serve the subs piping hot and invite everyone to dip their sandwich into any extra bourbon BBQ sauce you have. The flavors are at their very best when everything is fresh and warm.
My favorite ingredient has to be the bourbon BBQ sauce It gives each bite a rich warmth and slight kick that you just do not get with regular BBQ sauce. My kids now ask to put it on everything even scrambled eggs.
Storage Tips
Keep leftover meatballs and sauce in an airtight container in the fridge for up to three days. Store the rolls separately so they stay crisp and assemble right before eating. To freeze place the cooled meatballs and sauce in a freezer container and freeze for up to three months. Let thaw overnight in the fridge and reheat slowly on the stove. Toast fresh sub rolls before assembling for the best texture.
Ingredient Substitutions
Ground turkey can swap in for beef for a lighter meatball just add an extra splash of olive oil for moisture. For vegetarians use plant based ground or hearty bean based meatballs paired with vegetarian BBQ sauce. Any meltable cheese you love such as Monterey Jack or Pepper Jack can be used instead of cheddar.
Serving Suggestions
Serve these meatball subs with crunchy sweet potato fries creamy coleslaw or a fresh green salad for a balanced meal. For parties arrange the subs on a board with extra sauce pickles and jalapeno slices for people to customize their own.
Pro Tips
- Brown the meatballs well for the deepest flavor and a satisfying texture
- Toast the sub rolls so your sandwich never gets soggy no matter how saucy
- Grate your cheese fresh for the best melt and flavor
Ingredients
→ Meatball ingredients
→ Cooking and assembly ingredients
Steps
Preheat your oven to 375°F (190°C). In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently without overworking the meat.
Form the mixture into 1.5-inch meatballs, yielding around 16-20 pieces. Heat olive oil in a skillet over medium heat and brown the meatballs on all sides in batches. Do not fully cook at this stage.
Return all browned meatballs to the skillet and pour bourbon BBQ sauce over them. Reduce heat to low and simmer for 10 minutes, stirring gently.
Slice each sub roll lengthwise without cutting all the way through. Place on a baking sheet and toast in the oven for 5 minutes until golden and slightly crunchy.
Fill each toasted roll with 4-5 meatballs, top with bourbon BBQ sauce, and sprinkle with ¼ cup shredded cheddar cheese. Add two slices of crispy bacon on each sub. Return to the oven for 2-3 minutes to melt the cheese.
Serve immediately with additional bourbon BBQ sauce for dipping. Enjoy fresh and hot for the best flavor.
Tips
- For a vegetarian option, substitute meatballs with plant-based alternatives and use vegetarian BBQ sauce.
Required Tools
- Large bowl
- Skillet
- Baking sheet
- Oven
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains gluten from breadcrumbs and sub rolls.
- Contains dairy from cheddar cheese.
- Contains egg as a binder in the meatballs.
