Bourbon BBQ Bacon Cheeseburger Subs

Smoky bacon cheeseburger meatball subs take comfort food to an epic level with juicy beef meatballs, rich bourbon in the sauce, and gooey melted cheddar tucked into a toasted roll. This recipe hits that sweet spot between casual indulgence and a little grownup flair thanks to a bourbon twist. These subs are always a crowd-pleaser on game days and backyard movie nights at our house.

When I first tried this recipe as a riff on classic meatball subs my friends could not stop talking about the flavor upgrade It became the go to request for every relaxed weekend get together

Ingredients

• Ground beef: choose 80 20 for best flavor and a juicy texture look for fresh bright red beef with no brown spots
• Breadcrumbs: help bind the meatballs and keep them moist use fresh or panko for lighter texture
• Large egg: acts as a binding agent for tender meatballs use a farm fresh egg if possible
• BBQ sauce: provides signature sweetness and tang thicker is better for coating your meatballs
• Bourbon: introduces subtle warmth and caramel notes choose a decent quality bourbon you enjoy drinking
• Garlic powder: adds savory depth try to use fresh garlic powder for max flavor
• Salt and pepper: seasoning balance use kosher salt and fresh cracked pepper
• Shredded cheddar cheese: classic cheeseburger flavor and gooey melt buy a block and shred it for best melt
• Cooked bacon: brings bacon cheeseburger vibes look for thick cut smoky bacon cook until just crispy
• Sub rolls: sturdy rolls hold up to juicy meatballs toast for best texture
• More BBQ sauce: for drizzling over the finished subs

Step-by-Step Instructions

Mix the Meatball Base:

Combine the ground beef breadcrumbs egg BBQ sauce bourbon garlic powder salt and pepper in a large bowl

Mix gently until the ingredients are fully incorporated and the mixture feels sticky but not tough:

Add Cheese and Bacon:

Fold shredded cheddar and crumbled bacon into the meat mixture using clean hands until just combined

Shape the Meatballs:

Roll the mixture into one inch balls aim for even size so they cook uniformly place on a lined baking sheet

Bake the Meatballs:

Place meatballs in a preheated 375 degree oven bake for 20 to 25 minutes until browned and cooked through

Toast the Sub Rolls:

Halve the sub rolls open faced and toast in the oven during the last few minutes of meatball cooking until crusty

Assemble the Subs:

Layer hot meatballs into each toasted roll top with additional BBQ sauce to taste

Serve Warm:

Serve immediately while the cheese is melty bacon is crisp and bread is hot

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My favorite part is the smoky bacon and sharp cheddar melting right into the hot meatballs That combo always makes me think of family movie nights when everyone grabbed a messy cheesy sub right from the baking tray

Storage Tips

Meatballs can be cooked ahead cooled and frozen for up to three months Reheat gently in BBQ sauce on the stove or in the oven For leftovers store assembled subs wrapped in foil in the fridge and warm them in a low oven until crisp

Ingredient Substitutions

You can swap ground turkey or chicken for the beef though flavor will be slightly lighter For gluten free use gluten free breadcrumbs and a gluten free roll Any favorite cheese can replace cheddar but sharp cheese really pops

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Serving Suggestions

Serve with a vinegar slaw or simple green salad to balance the richness Homemade potato wedges or baked beans make a hearty side Kids love a small bowl of extra BBQ sauce for dipping

Cultural and Historical Context

These subs are a modern American mash up of burger flavors and classic Italian style meatballs Sprinkling bourbon into the BBQ sauce is a Southern inspired nod Bacon gives a familiar comfort food feel that makes this a favorite wherever tailgating and potlucks happen

Recipe FAQs

→ How do I keep the meatballs tender?

Mix the ingredients just until combined, avoiding overhandling to prevent dense meatballs. Use 80/20 ground beef, and don't skip the breadcrumbs and egg for added moisture.

→ Can these subs be prepared ahead?

Absolutely. Bake and freeze the meatballs in advance, then reheat gently and assemble with fresh sub rolls and toppings when ready to serve.

→ What type of BBQ sauce works best?

Use your favorite tomato-based BBQ sauce for balance, or try a smoky or spicy variety for extra depth that pairs well with bourbon and bacon.

→ How do I keep the bacon crisp?

Cook bacon until just crispy and crumble it in after draining excess fat. Add to the meat mixture right before forming the meatballs to preserve texture.

→ Is it possible to substitute the cheese?

Yes, sharp cheddar melts well and adds flavor, but pepper jack, smoked gouda, or Monterey Jack are tasty alternatives for different profiles.

→ Can I make these subs without bourbon?

Omit the bourbon or substitute with a splash of apple juice or water for extra moisture if preferred without alcohol.