Bourbon Bacon Cheeseburger Meatballs

Nothing has disappeared faster at my house than these bourbon bacon cheeseburger meatballs The combination of smoky bacon juicy beef melty cheddar and sticky bourbon glaze satisfies every comfort food craving all in one irresistible bite

I have made these for game days potlucks and family nights and there is never a single meatball left on the platter

Ingredients

• Ground beef: Choose a mix with a little fat for juicy tender meatballs
• Breadcrumbs: Helps bind the mixture and keeps the meatballs light Try panko for extra fluff
• Large egg: Essential for binding everything together
• Worcestershire sauce: Deepens the savory flavor and adds a classic burger taste
• Garlic powder: Use fresh garlic if you prefer but powder keeps things easy
• Onion powder: Delivers mellow flavor with no chopping required
• Salt and pepper: Just enough to enhance every bite
• Bacon: Cook it crispy and crumble finely for perfect distribution
• Cheddar cheese: Go for sharp cheddar and grate it yourself for the best melt
• Bourbon: Adds a rich oaky note to the glaze that makes the flavor pop
• Barbecue sauce: Choose your favorite smoky barbecue sauce for the glaze
• Brown sugar: Sweetens and thickens the bourbon glaze
• Ketchup: Balances out the sauce with a little tang
• Dijon mustard: Adds subtle depth and zing to the glaze
• Olive oil: Just a little for browning the meatballs evenly in the skillet

Instructions

Mix the Base:

Combine ground beef breadcrumbs egg Worcestershire sauce garlic powder onion powder salt and pepper in a large bowl Mix gently with clean hands or a spatula until just combined to avoid tough meatballs

Add Bacon and Cheese:

Gently fold in the crumbled cooked bacon and shredded cheddar cheese Spread them evenly for melty bits in every bite

Preheat Oven:

Set your oven to 375 F This ensures it is ready for finishing the meatballs later

Shape the Meatballs:

Roll the mixture into evenly sized balls about one to one and a half inches across Wet your hands to make rolling easier

Brown the Meatballs:

Heat olive oil in a large oven safe skillet over medium heat Add meatballs in batches and brown on all sides Turn gently with tongs so they cook evenly Do not cook through yet

Make the Bourbon Glaze:

In the same skillet turn the heat to low Add bourbon barbecue sauce brown sugar ketchup and Dijon mustard Stir and simmer until the sauce comes together and begins to bubble Scrape the bottom to release any cooked bits for extra flavor

Coat the Meatballs:

Return all the meatballs to the skillet and toss them gently in the glaze Make sure every meatball gets shiny and coated

Bake to Finish:

Transfer the skillet to your preheated oven Bake uncovered fifteen to twenty minutes until meatballs are fully cooked and the sauce is bubbly If your skillet is not oven safe transfer to a baking dish

Rest and Serve:

Let the meatballs cool slightly in the skillet before serving This helps the glaze stick and intensifies the flavor

Cheddar cheese in this recipe always reminds me of my grandmother grating a block of cheese by hand It melts so smoothly and brings back every family burger night I always sneak an extra bit into the meatball mix for extra gooey results

Storage Tips

Cool leftover meatballs completely then transfer to an airtight container Refrigerate for up to four days or freeze for up to two months Reheat gently in the oven or a covered skillet with a splash of water to refresh the glaze

Ingredient Substitutions

You can swap cheddar for Monterey Jack or smoked gouda Try ground turkey or chicken if you want a lighter twist For a less sweet glaze reduce or skip the brown sugar and bbq sauce or use a spicier sauce to change the vibe

Serving Suggestions

Pile these meatballs onto slider buns for mini sandwiches Serve them on a platter with toothpicks for easy party bites Add a big green salad and sweet potato wedges for a full meal Sometimes I even dish them up with mashed potatoes and extra glaze spooned over the top

These meatballs have been the star of many game day spreads and freeze and reheat so well I stash extra batches for last minute guests Try the recipe and you will want to make them again and again

Recipe Q&A

→ What kind of beef is best for these meatballs?

Use ground beef with moderate fat content (80/20) for juicy, tender meatballs that hold together well and absorb flavors richly.

→ Can I substitute another cheese for cheddar?

Yes, Monterey Jack or Colby cheese make good alternatives, giving a mild, creamy flavor and good melt.

→ Is it necessary to brown the meatballs before baking?

Browning adds flavor and helps the meatballs keep their shape, but they can be baked directly if you prefer a simpler method.

→ How should I handle the bourbon in the sauce?

Bourbon adds depth and a subtle kick; it's best simmered briefly to mellow the taste and cook off alcohol.

→ What sides pair well with these meatballs?

They go well with mashed potatoes, mac and cheese, fresh salads, or toasted slider buns for a hearty meal.

→ Can these meatballs be made ahead of time?

Yes, prep and bake them ahead; reheat gently in sauce before serving to maintain moisture and flavor.