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Bacon cheeseburger meatballs are my answer to party appetizers that disappear in moments and a nostalgic twist on traditional burgers. When I needed something hearty yet easy for a family reunion, this recipe nailed it—a crowd-pleaser that combines two classics with a creamy signature sauce everyone raves about.
When I first made these for my niece’s birthday, everyone circled the table for seconds and only a few survived for leftovers—now it is my go-to for gatherings.
Gather Your Ingredients
- Ground beef: Choose an 80 to 20 blend for juicy meatballs that do not dry out during baking
- Ground bacon: Use cooked and crumbled for that real bacon flavor in every bite and opt for high-quality smoked bacon if you can
- Panko bread crumbs: Gives texture and helps meatballs stay tender inside
- Milk: Softens the breadcrumbs and ensures juiciness
- Egg: Helps bind the mixture so meatballs hold their shape
- Yellow onion: Finely diced for sweetness and balance choose fresh and firm onions free of papery spots
- Garlic: Freshly minced for true aroma skip pre-minced garlic if possible
- Worcestershire sauce: Brings umami depth to mimic classic burger profiles
- Dijon mustard: Adds a tangy kick that cuts through richness
- Smoked paprika: Infuses subtle smokiness tieing together the bacon and beef
- Garlic powder: Extra allium backbone for layered flavor
- Onion powder: Enhances overall savory notes and balances moisture
- Salt and black pepper: Important for seasoning to taste taste your mixture with a tester patty before rolling all meatballs
- Sharp cheddar cheese: Cut into cubes for pockets of melty cheese pick block cheese over pre-shredded for best effect
- Mayonnaise: Basis of a creamy burger sauce choose full fat for best texture
- Ketchup: Classic component of burger sauce adds sweetness
- Yellow mustard: Bright and tart balances flavors
- Sweet pickle relish: For signature tangy sweetness chop pickles yourself for chunkier texture if you like
- White vinegar: Rounds out the flavor with necessary acidity
- Paprika: A pinch for color and extra depth
- Cayenne pepper: Optional for subtle heat add only if you like a little spice
How to Make It
- Prepare the Bacon:
- Cook the bacon strips in a skillet over medium heat until very crisp. Drain on paper towels and allow to cool. Once cool, crumble finely so they disperse evenly through the meat mixture and set aside. This step is what gives the meatballs their unmistakable bacon essence.
- Soak the Breadcrumbs:
- In a large bowl, pour milk over the panko breadcrumbs to let them soak for at least five minutes. This ensures the meatballs are never dry and have an even texture throughout.
- Mix the Meatball Base:
- Add the ground beef, crumbled bacon, diced onion, minced garlic, beaten egg, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and black pepper to the soaked panko. Mix gently with your hands or a fork just until combined so the final meatballs stay tender.
- Form and Fill the Meatballs:
- Take a heaping tablespoon of the meat mixture in your palm and flatten slightly. Press a cube of cheddar into the center then wrap the mixture around to seal the cheese completely inside. This technique creates a melted cheesy core with each bite.
- Shape and Bake:
- Arrange meatballs evenly on a parchment-lined baking sheet spacing them out. Bake at 400 degrees Fahrenheit for about 18 to 22 minutes until golden brown and cooked through. If you want a little more color, broil for the last minute but do not walk away so nothing scorches.
- Prepare the Burger Sauce:
- While the meatballs bake, whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, garlic powder, paprika, and cayenne pepper if desired in a medium bowl. This sauce is best chilled until ready to serve and it doubles as a dip or sandwich spread.
- Serve and Enjoy:
- Arrange meatballs on a platter. Serve alone with the burger sauce for dipping, or offer as a meal on small toasted buns with lettuce, tomato, red onion, and pickles for a truly mini bacon cheeseburger experience.
Cheddar cheese is my standout ingredient here watching it bubble and ooze out of a perfectly browned meatball is enough to make me hungry even after hours in the kitchen. I still remember my dad sneaking the first hot sample off the baking tray each time I make these.
Flavor Boosters
For more flavor, add fresh herbs like chives or parsley in summer, or try smoked gouda as a cheese swap. Broil meatballs briefly for a crispier crust, and make the burger sauce extra zippy with more pickle relish or a dash of hot sauce.
Serving Suggestions
Pile these meatballs on toothpicks for a party tray or stuff them in dinner rolls with shredded iceberg lettuce and pickles for quick sliders. For dinner serve over creamy mashed potatoes, or chop up with crisp salad greens and a drizzle of burger sauce.
Creative Twists
Swap the beef for turkey or plant-based ground for a lighter version. Tuck the meatballs into sandwich rolls for easy lunchbox meals, layer into savory bread pudding, or freeze before baking for nearly instant appetizers on busy nights.
Once you take that first bite and discover the melty cheese within, you will understand why these always vanish fast. Make ahead, freeze, and reheat for party success every time.
Common Questions About the Recipe
- → What type of ground beef works best?
An 80/20 blend gives the right balance of tenderness, juiciness, and rich, beefy taste.
- → Can I use pre-cooked bacon?
Yes, pre-cooked bacon saves time—just crumble finely before mixing into the beef.
- → How do you keep meatballs moist?
Soaking the panko in milk, using egg, and not overbaking ensures tender, juicy meatballs.
- → What cheese is best inside?
Sharp cheddar cubes melt nicely and lend strong flavor, but other cheeses like gouda work as well.
- → How do I serve these meatballs?
Try them on buns with lettuce and toppings, or alone as a snack with burger sauce for dipping.
- → Can meatballs be frozen?
Yes, bake and cool completely, then freeze in an airtight container for later enjoyment.