Juicy bacon cheeseburger meatballs simmered in smoky bourbon BBQ sauce, topped with melted cheddar and crispy bacon, all inside a toasted sub roll.

Ground beef

Breadcrumbs

Egg

Garlic powder

Onion powder

Smoked paprika

Salt

Black pepper

Olive oil

Bourbon BBQ sauce

Shredded cheddar cheese

Sub rolls

Crispy bacon

Cook Mode Prevent your screen from going dark

1. Combine beef, breadcrumbs, egg, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl. Mix gently until just combined.

2. Roll mixture into 1.5-inch meatballs, keeping size consistent for even cooking.

3. Heat olive oil in a skillet over medium heat until shimmering.

4. Brown meatballs on all sides, turning occasionally to develop a golden crust.

5. Return all meatballs to skillet, pour in bourbon BBQ sauce, and reduce heat to low. Simmer 10 minutes, stirring gently.

6. Slice sub rolls lengthwise with a hinge, toast in a 375°F oven for 5 minutes.

7. Fill each roll with 4–5 meatballs, spoon extra sauce over them, top with shredded cheddar cheese and crispy bacon.

8. Return assembled subs to oven for 2–3 minutes until cheese melts. Serve immediately.

Swap cheddar for smoked gouda or pepper jack for a flavor twist.

Add grilled pineapple for a sweet, tropical touch.

Use gluten-free breadcrumbs and rolls for a GF version.

Plant-based ground and bacon work for vegetarian adaptation.