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This sizzling Bourbon BBQ Bacon Cheeseburger Meatball takes the classic meatball to a new level with smoky bourbon, sweet BBQ sauce, crispy bacon, and melty cheddar cheese all baked into juicy beef meatballs. It is the perfect combination of comforting cheeseburger flavors and finger-licking BBQ goodness that works wonderfully for a casual dinner or a party appetizer. Once you make them, these meatballs will quickly become a favorite for family and friends to enjoy.
I first made these on a weekend cookout and everyone was hooked. Now I make a double batch whenever friends come over and always get requests for seconds.
Ingredients
- One pound ground beef: Choose lean beef for healthier meatballs and better texture
- Half cup breadcrumbs: Panko breadcrumbs work great for a light crunch gluten-free options are fine
- Quarter cup grated Parmesan cheese: Adds a deep savory note alternative like nutritional yeast works for vegan versions
- Quarter cup finely chopped onion: Adds moisture and a touch of sweetness to balance flavors
- Two cloves garlic minced: Important for scent and savory depth
- Quarter cup BBQ sauce: Use your favorite BBQ sauce for preferred sweetness and smokiness
- Two tablespoons bourbon: The star ingredient for richness and complexity
- One egg: Acts as a binder to hold the meatballs together
- Salt and freshly ground pepper: Essential for seasoning to bring out the beef and spices
- One cup shredded cheddar cheese: Melts inside the meatballs for cheesy gooey bites
- Four slices cooked bacon crumbled: Adds smoky crunch that complements the beef beautifully
- Fresh parsley for garnish: Optional for a fresh, colorful touch
Step-by-Step Instructions
- Preheat the Oven:
- Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. This temperature ensures even cooking and a nicely browned crust on the meatballs.
- Prepare the Meatball Mixture:
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, onion, minced garlic, BBQ sauce, bourbon, egg, salt, and pepper. Mix gently with your hands until all ingredients are just combined. Avoid overmixing because that can make meatballs dense and tough.
- Incorporate Bacon and Cheese:
- Fold the crumbled bacon and shredded cheddar cheese into the meat mixture very gently so that the flavors are evenly distributed without breaking the mix apart. You want pockets of bacon and cheese for bursts of flavor.
- Form the Meatballs:
- With slightly wet hands to prevent sticking, shape the mixture into meatballs about one and a half inches in diameter. This size cooks evenly and keeps them juicy inside.
- Bake the Meatballs:
- Place the meatballs on a parchment-lined baking sheet making sure they are spaced apart for even cooking. Bake in the preheated oven for 20 to 25 minutes or until the internal temperature reads 160 degrees Fahrenheit or 71 degrees Celsius.
- Glaze with BBQ Sauce:
- In the last few minutes of baking, brush your favorite additional BBQ sauce on top of each meatball for a sticky and flavorful finish.
- Garnish and Serve:
- Remove the meatballs from the oven and allow them to rest a few minutes to settle juices. Sprinkle with fresh parsley before serving for a pop of color.
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Storage tips
Store cooled meatballs in an airtight container in the refrigerator for up to three days. For longer storage, place cooled meatballs in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe container or bag and keep for up to three months. Reheat in the oven at 350 degrees Fahrenheit for about 15 minutes or until warmed through. Using the oven helps preserve the texture better than microwaving which can dry them out.
Ingredient substitutions
Ground turkey or chicken can replace beef for a lighter, leaner option without sacrificing moisture if you add extra veggies or cheese. Whole wheat or oat-based breadcrumbs boost fiber and nutrients while keeping texture satisfying. You can swap Parmesan with nutritional yeast for a dairy-free or vegan twist. For bacon, plant-based bacon or smoky tempeh bits work well. Use vegan cheese to keep it fully plant-based while retaining the cheeseburger feel.
Serving suggestions
These meatballs shine in many ways. Serve them piled on toasted buns with extra BBQ sauce, lettuce, tomato, and pickles for slider-style sandwiches. Toss meatballs into pasta with marinara or BBQ sauce for a hearty dish. They also make great appetizers skewered with toothpicks and paired with dipping sauces like ranch or blue cheese. Sliced into salads they add savory and protein-rich bites that turn any meal into a feast.
Commonly Asked Questions
- → Can I prepare the meatballs ahead of time?
Yes, you can mix and shape the meatballs a day before and keep them refrigerated until ready to bake, which helps with convenience and flavor melding.
- → How do I ensure meatballs stay juicy and tender?
Avoid overmixing the meat mixture to prevent toughness and be sure to bake just until the internal temperature reaches 160°F.
- → What is the best way to reheat leftover meatballs?
Reheat in a preheated oven at 350°F for about 15 minutes or until warmed through to maintain texture and flavor.
- → Can I substitute ground beef with other meats?
Yes, lean ground turkey or chicken can be used for a lighter version without compromising juiciness when combined with the other ingredients.
- → How do the bourbon and BBQ sauce enhance the flavor?
Bourbon adds a distinctive warmth and depth, while BBQ sauce contributes a sweet and smoky glaze that complements the bacon and cheddar beautifully.
- → Are there tips for preventing meatballs from sticking when forming?
Wet your hands slightly before shaping the meatballs to help the mixture hold together smoothly without sticking.