The first time I whipped these up was a lazy Sunday when football was on. Now, whenever we’re having folks over, my partner begs me to make them. While the bourbon BBQ sauce simmers, the smell fills the house and everyone starts asking when they can eat.
Loaded Ingredients
- Bacon: Thick-cut pieces work best for a crispy, tasty bite every time
- Sub rolls: Grab bakery rolls that are soft inside but have just a bit of crust outside
- Cheddar cheese: Sharp cheddar melts like a dream and totally holds its own next to BBQ sauce
- Bourbon BBQ sauce: Sweet, smoky, zingy—this ties everything together
- Olive oil: Use it to brown up the meatballs for that irresistible crust
- Smoked paprika: Gives a boost of smokiness that pairs great with BBQ flavors
- Onion powder: Adds just a little sweet and savory depth
- Garlic powder: You get lots of flavor and zero chopping
- Egg: Holds your meatballs together while they cook
- Breadcrumbs: Keep your meatballs soft and stop them from crumbling
- Ground beef: Go with 80/20 for the juiciest, most flavorful meatballs
Mouthwatering Instructions
- Toast and build:
- While your meatballs finish up in the sauce, split open your sub rolls and toast them at 375°F for about 5 minutes so they’re golden and crisp. Add 4 or 5 meatballs to each roll, making sure to drizzle on extra BBQ sauce. Pile on cheddar and bacon, and if you want gooey cheese, pop the whole thing back in the oven for a few more minutes until it’s melted all over.
- Simmer it up:
- After browning, put all the seared meatballs back in your pan and drown them in bourbon BBQ sauce. Lower the heat, simmer for 10 minutes, and baste the meatballs with sauce now and then so they’re completely coated. As they bubble away, the sauce thickens up and the meatballs soak in those flavors.
- Get a nice sear:
- Heat olive oil in a big skillet on medium and let it shimmer before adding your meatballs in a single layer. Don’t crowd the pan—work in batches if you need to. Let them brown without fussing too much, about 2 minutes per side, turning when they’ve got a nice crust.
- Shape your meatballs:
- Take portions of the beef mixture and roll between your hands (wet hands keep things from sticking). Aim for balls about 1.5 inches wide—this way, they cook evenly. You’ll get somewhere between 16 and 20, and keeping them the same size helps them all finish at the same time.
- Make your meatball base:
- In a big bowl, toss together your ground beef, breadcrumbs, egg, and every seasoning. Use your hands to mix—just enough to blend. Don’t overdo it or your meatballs get tough. You want the mix to just stick together, not be packed tight.
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