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Bourbon BBQ Bacon Cheeseburger Subs

Cozy, smoky, and filled with classic flavors, these Bourbon BBQ Bacon Cheeseburger Subs are a perfect weekend treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 subs
Course: Main Course, Sandwich
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef (80/20 lean-to-fat ratio) Use 80/20 for juicier meatballs.
  • 1 cup breadcrumbs Panko for a lighter texture works well.
  • 1 each egg
  • 1 teaspoon garlic powder Fresh garlic = bigger flavor.
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika Can swap for chipotle for more heat.
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup bourbon BBQ sauce
For the Assembly
  • 1 cup shredded cheddar cheese Sprinkle ¼ cup per sub.
  • 4 each sub rolls Toast for extra crunch.
  • 8 slices crispy bacon Good bacon = big payoff.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently; don’t overwork the meat.
  3. Shape the mixture into 1.5-inch meatballs — you should get about 16–20 pieces.
Cooking
  1. Heat olive oil in a skillet over medium. Brown meatballs in batches until all sides have a golden crust — about 2 minutes per side.
  2. Return all browned meatballs to the skillet. Pour in the bourbon BBQ sauce, reduce to low, and simmer for 10 minutes, stirring gently until sauce thickens.
  3. Meanwhile, slice each sub roll lengthwise without cutting through. Place on a baking sheet and toast in the oven for 5 minutes until golden.
  4. Fill each toasted roll with 4–5 meatballs. Spoon extra bourbon BBQ sauce over them, then sprinkle ¼ cup shredded cheddar cheese per sub. Add two slices of crispy bacon on top.
  5. Return the subs to the oven for 2–3 minutes just to melt the cheese.
Serving
  1. Serve immediately with extra sauce for dipping.

Notes

Store meatballs and sauce in an airtight container for 3–4 days. Meatballs can be frozen for up to 2 months. Reheat gently to retain juiciness.