Let Me Tell You About These Bourbon Bacon Cheeseburger Meatballs…

Okay, so here’s the thing: I stumbled into this recipe during one of those cold evenings when I mostly just wanted to eat something as comforting as a hug, but, you know, nearly as easy as dialing takeaway. We’d had a long day—kids arguing, dog trailing bacon-smell around the kitchen—and honestly, it just felt right to toss all the things I love about a good burger into, well, a meatball. This recipe was born almost by accident. Halfway through, the bourbon bottle was already out (I was making an “adult” sauce), and things just got sort of wild from there. My brother still calls these “meatball sliders without a license.”

Why You’ll Love This Madness

I usually whip these up when I’m craving burgers but don’t wanna fuss with the grill (it’s always too cold or raining anyway), or when a pack’s coming over to watch football. My family goes bonkers for these—especially my aunt, who eats them straight from the baking sheet and burns her mouth every time (she’ll never learn). There’s just something about how the bourbon sauce tangles with crispy bacon that makes it hard to stop grabbing “one more.” And honestly, shaping meatballs is weirdly therapeutic, like Play-Doh for grown-ups. The only slight headache? Grating the cheese. Don’t ask—just don’t use pre-shredded unless you’ve got zero time.

What You’ll Actually Need (Substitutions Welcome)

500g ground beef (I’ve swapped in turkey or half pork; still tasty!)
1/2 cup sharp cheddar cheese, grated (though I sometimes use Swiss if it’s lurking in the fridge; my mom swears by Colby Jack)
1/4 cup cooked bacon, crumbled (you can even use those little bacon bits in a pinch, but… not my fave)
1 small onion, finely diced (or shallots if you’re feeling posh, or none if the kids are watching)
2 tbsp breadcrumbs (any kind, or crushed crackers—whatever’s handy)
1 large egg
3 tbsp bourbon (I’ve even subbed rum when desperate; it’s not quite the same, but hey, I survived)
2 tbsp ketchup
1 tbsp Dijon mustard (sometimes I just end up with good ol’ yellow mustard; not the end of the world)
Salt and pepper, just go by feel
1 tbsp Worcestershire sauce (A1 works if you like it sweetish)

Alright, Here’s How You Get There

Preheat your oven to 200°C/400°F. Or around there—it’s not rocket science. Line a baking tray with foil or baking paper (I always forget and then regret the cleanup, FYI).
In a good-sized bowl, dump your ground beef, cheese, bacon, onion, and breadcrumbs. I usually make a little well and crack the egg into it—again, just for the fun of mixing with my hands (this is where I sneak a taste, unless someone’s watching—use your own judgment).
Add a generous pinch of salt and pepper, plus your Worcestershire sauce. Mix until it just comes together—don’t overwork it, or the meatballs might go a bit tough. But, honestly, as long as you don’t beat them to a pulp, you’re golden.
Form into balls about the size of a golf ball or a bit smaller if you like them bite-sized. (I don’t stress over exactness—some always end up bigger than others.) Arrange them on your tray.
Bake for around 15-18 minutes, until they’re nice and brown and your kitchen smells like a diner with questionable hygiene. If you like, you can turn them halfway, but the world won’t end if you forget.
Meanwhile, make your bourbon glaze: in a small saucepan, combine bourbon, ketchup, and mustard. Simmer on medium heat until it thickens a bit—about 5 minutes should do it. It’ll smell a bit boozy; don’t panic, the alcohol mostly cooks off. Usually.
Once the meatballs are done, toss them gently in the bourbon glaze. Or brush it on if you’re fancy. Sometimes I just roll them in the saucepan (less washing up).

What I Wish I Knew (Trial and Error Notes)

The bacon tastes best if you crisp it first; I tried skipping this, and it went chewy—blech.
Don’t use pre-grated cheese unless you have to—it doesn’t melt as nicely. Actually, hand-grated is worth it (I think).
If you use low-fat mince, you may wanna add a little milk or extra egg, otherwise things get dry.
The first time I made the glaze, I used WAY too much bourbon. Good grief. Start with less—you can always add a splash later.

Things I Tried (For Science)—Variations

Stuffed a little cube of cheese in the middle once… Actually, this was AMAZING, though really messy.
Tried without onion for picky eaters. Fine, but not as punchy.
I once used maple syrup in the sauce in a moment of madness. Wouldn’t recommend—tasted like panic at a breakfast buffet.
Sometimes swap cheddar for blue cheese if feeling fancy-pants. My partner claims it’s “too much”. (He’s wrong.)

Gear You Really Need (Or Don’t?)

A sturdy mixing bowl (my “hide the scratches” bowl is always in play)
Baking tray or roasting pan (but I’ve even used a big Pyrex when I can’t find mine)
Foil or parchment for a lazy cleanup (bare tray works if you don’t mind scrubbing, which I do, very much)
I often skip the brush and just roll meatballs in the glaze; don’t sweat it
A cheese grater, though, if you’re stuck, you could chop it fine with a knife (done it!)

How to Store Leftovers (If There’s Any)

Pop extras in an airtight container; fridge for up to 3 days. Heat them up in the oven if you’re fancy, or zap them in the microwave if you’re peckish and can’t wait. Honestly, though, in my house they’re pretty much gone by morning—especially if there’s a “midnight snack” marauder lurking.

How I Like to Serve ‘Em (You Do You)

Honestly, I love them just straight from a bowl—maybe with a good squeeze of extra mustard on the side. But sometimes I pile them on slider buns with dill pickles and a mess of lettuce. My cousin puts them over mashed potatoes like it’s a Sunday roast in a ball. Yes, we’re odd.
If you want more crowd-pleasers like this, Smitten Kitchen’s sweet and sour meatballs inspired my early attempts—and if you’re in the mood for a classic, try Serious Eats’ meatball breakdown for science-y tips.

Lessons I’ve Learned (the Hard Way)

Don’t skip chilling the mix before forming if it’s really hot out, or it’ll stick all over your hands. I did this once and nearly glued myself to the counter.
Patience with the glaze is key—I once tried rushing and it turned out runny and weird instead of glossy. So, simmer, don’t boil.
Don’t worry if they look a bit wonky shape-wise. The oddball ones taste best. Scout’s honor.

Some Real-World FAQ (If You’re Wondering)

Can I use turkey or chicken mince?
Sure, I’ve done it—flavor’s lighter, but still good. You may wanna add a bit more seasoning so they’re not bland. And maybe a little oil for moisture.
Is the bourbon necessary?
I mean, it’s in the name, but yes, you can totally skip it (or use apple juice for a mild kick). Just don’t bother telling the bourbon lovers!
Can I prep these in advance?
Definitely—and actually, I think the flavors get better the next day, though that might just be because I’m hungrier by then
Does it freeze?
Oh yeah, freeze after baking (not with the sauce or it goes a bit gloppy). Defrost, reheat, then glaze.
Do I need fancy bourbon?
Nah, anything drinkable. I mean, don’t use something grim (learned that the hard way), but you don’t need the top shelf stuff.

Did I answer everything? Probably not, but message me if you hit a snag or just want to chat meatballs. (Or tell me how yours turned out.)

Bourbon Bacon Cheeseburger Meatballs: A Home Cook’s Guide