Bourbon BBQ Meatball Subs (Print)
Savory meatballs simmered in bourbon BBQ sauce, topped with melted cheddar and crispy bacon, served in toasted sub rolls.
# Ingredients:
01 -
1 lb (450g) ground beef, 80/20 lean-to-fat ratio
02 -
1 cup plain breadcrumbs
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1 large egg
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon smoked paprika
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½ teaspoon salt
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¼ teaspoon black pepper
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1 tablespoon olive oil
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1 cup bourbon BBQ sauce
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1 cup shredded cheddar cheese
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4 sub rolls
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8 slices crispy bacon
# Directions:
01 -
Preheat oven to 375°F (190°C).
02 -
In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently until just combined.
03 -
Shape the mixture into approximately 16-20 meatballs, each about 1.5 inches (3.8 cm) in diameter.
04 -
Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer, working in batches if necessary. Brown on all sides for 5-7 minutes total.
05 -
Return all browned meatballs to the skillet. Pour bourbon BBQ sauce over them, reduce heat to low, and simmer for 10 minutes, occasionally stirring gently.
06 -
While meatballs simmer, slice sub rolls lengthwise without cutting all the way through. Place on a baking sheet and toast in the preheated oven for 5 minutes until golden brown.
07 -
Place 4-5 meatballs inside each toasted roll, spooning extra sauce over them.
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Top each sub with ¼ cup shredded cheddar cheese and 2 slices of crispy bacon, broken into pieces if desired.
09 -
Return the assembled subs to the oven for 2-3 minutes until cheese is fully melted.
10 -
Serve immediately with additional bourbon BBQ sauce on the side for dipping.
# Notes:
01 -
For juicier meatballs, avoid overmixing the meat mixture.
02 -
If meatballs seem too wet, add breadcrumbs one tablespoon at a time. If too dry, add a tablespoon of milk.
03 -
Let meatballs develop a good sear before turning to help them hold together better.
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Deglaze the pan with a tablespoon of bourbon before adding BBQ sauce for enhanced flavor.
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The meatballs can be made ahead and frozen either raw or cooked for up to three months.