Bourbon Bacon Cheeseburger Delight

This bourbon bacon cheeseburger meatball recipe brings all the smoky, savory, and tangy flavors of a classic cheeseburger into bite-sized comfort food. It’s perfect when you want something satisfying but a little different for dinner or a party snack.

I whipped these up on a whim when craving barbecue and beef combined and they quickly became a favorite for game nights and casual dinners.

Ingredients

• Ground beef: provides the juicy, rich base—choose 80 20 for the best fat ratio contributing to tender meatballs
• Breadcrumbs: help bind the mixture and keep the texture light plain or seasoned both work though plain lets the other flavors shine
• Egg: acts as a binder to hold the mixture together so the meatballs don’t fall apart during cooking
• Worcestershire sauce: adds umami depth use a quality brand for the most flavor
• Garlic and onion powder: supply savory undertones—fresh can substitute but powders are convenient and consistent
• Salt and pepper: for basic seasoning—freshly ground pepper adds brightness
• Bacon: adds smoky saltiness and crisp texture cook just before mixing so the fat renders out
• Sharp cheddar cheese: melts inside for a gooey surprise pick a flavorful, good quality block for shredding
• Bourbon: lends warmth and a slight sweetness that complements the barbecue sauce
• Barbecue sauce: forms a sticky glaze—the smoky variety enhances the dish best
• Brown sugar: balances the bold sauce with caramel notes
• Ketchup: for acidity and sweetness use a quality one without too many additives
• Dijon mustard: gives a slight tang and sharpness cutting through the richness
• Olive oil: is for browning the meatballs nicely extra virgin adds flavor though pure olive oil works fine

Instructions

Build the Meatball Mixture:

In a large bowl combine ground beef breadcrumbs egg Worcestershire sauce garlic powder onion powder salt and pepper. Use your hands or a spoon to gently mix until everything is just combined to avoid dense meatballs.

Fold in Bacon and Cheese:

Sprinkle in the crumbled cooked bacon and shredded cheddar cheese folding carefully so the ingredients are evenly distributed without overworking the mix.

Prepare For Cooking:

Preheat your oven to 375 degrees Fahrenheit to finish cooking the meatballs after browning.

Shape The Meatballs:

Roll the mixture into small uniform balls about 1 to 1.5 inches across. This size helps them cook evenly and stay juicy.

Brown The Meatballs:

Heat olive oil in an oven-safe skillet over medium heat. Add meatballs in batches so they don’t crowd the pan. Brown on all sides taking care not to cook through completely. Remove and set aside.

Make The Sauce:

Lower the heat and add bourbon barbecue sauce brown sugar ketchup and Dijon mustard to the skillet. Stir until smooth and small bubbles form on the edges.

Coat And Bake:

Return the meatballs to the skillet tossing gently to coat in the sauce. Place the skillet in the oven and bake for 15 to 20 minutes until meatballs are cooked all the way through and the sauce is bubbly and thickened.

Rest Before Serving:

Remove from the oven and let the meatballs sit for a few minutes to firm up before serving so the cheese inside is melty but not escaping messily.

Store leftover meatballs in an airtight container in the refrigerator for up to four days. Reheat gently in a skillet over low heat or in the oven with foil to keep the sauce from drying out. For longer storage place in the freezer and thaw overnight before reheating for best texture.

Ingredient Swaps

Ground turkey or chicken can be used for a leaner meatball though you may want to add extra fat like olive oil or an egg to keep them moist. Swap cheddar with mozzarella for a milder melt or pepper jack for a bit of heat. Maple syrup can replace brown sugar for a richer sweetness in the sauce.

Serving Ideas

Serve meatballs over creamy mashed potatoes or buttered rice to soak up the sauce. They also go great on slider buns with extra barbecue sauce and pickles as a party appetizer. A crisp green salad or roasted veggies balance the richness nicely.

Seasonal Twists

Add finely chopped jalapeño or smoked chipotle powder for warming heat during colder months. In the summer toss the finished meatballs with more fresh barbecue sauce and serve with grilled corn and coleslaw. Swap cheddar for smoked gouda for a seasonal twist on the cheese.

These meatballs bring a perfect blend of smoky, savory, and tangy flavors that satisfy every time.

Frequently Asked Recipe Questions

→ What cut of beef works best for these meatballs?

Ground beef with a moderate fat content (around 80/20) helps keep the meatballs juicy and flavorful without drying out during cooking.

→ Can I substitute the bourbon in the sauce?

Yes, apple cider or a splash of whiskey can offer similar depth, though the distinctive bourbon flavor adds a unique sweetness and warmth.

→ How do I prevent the meatballs from falling apart?

Mix ingredients until just combined to avoid overworking the meat. Breadcrumbs and an egg bind the mixture to hold shape during cooking.

→ What is the best way to cook these meatballs evenly?

Browning them in olive oil first seals in juices, then finishing in the oven ensures gentle, even cooking throughout.

→ Can I make these meatballs spicier?

Yes, adding red pepper flakes to the meatball mix or sauce brings a nice heat that complements the smoky and sweet flavors.