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Bacon Cheeseburger Meatball Recipe
Ben Carraoli

Bacon Cheeseburger Meatball Recipe

I just made these bacon cheeseburger meatballs, and they were an absolute hit! Imagine all the savory goodness of a classic cheeseburger packed into a single, juicy bite. They have that perfect combination of smoky bacon, rich beef, and a gooey, melted cheese center.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner
Calories: 150
Ingredients Method

Ingredients
  

  • 1.5 lbs Ground Beef: An 80/20 blend is perfect for juicy flavorful meatballs.
  • 1/2 lb Ground Bacon: Use about 8 cooked and crumbled slices for that essential smoky taste.
  • 1 cup Panko Bread Crumbs: These create a lighter texture compared to regular breadcrumbs.
  • 1/2 cup Milk: Helps to moisten the breadcrumbs and keep the meatballs tender.
  • 1 large Egg: Acts as a binder to hold all the ingredients together.
  • 1/4 cup Yellow Onion: Finely dice it to ensure it blends seamlessly into the mixture.
  • 2 cloves Garlic: Minced garlic adds a wonderful aromatic depth.
  • 2 tbsp Worcestershire Sauce: Provides a savory umami kick.
  • 1 tbsp Dijon Mustard: Adds a tangy element that cuts through the richness.
  • 1 tsp Smoked Paprika: Enhances the smoky flavor profile.
  • 1/2 tsp Garlic Powder: Complements the fresh garlic for a rounded flavor.
  • 1/4 tsp Onion Powder: Boosts the savory onion taste.
  • Salt and Black Pepper to taste: Season according to your preference.
  • 8 oz Sharp Cheddar Cheese: Cut into 1/2-inch cubes for the perfect molten center.
  • 1/2 cup Mayonnaise: The creamy base for our special burger sauce.
  • 2 tbsp Ketchup: For that classic sweet, and tangy burger sauce flavor.
  • 1 tbsp Yellow Mustard: Adds an extra layer of tang to the sauce.
  • 1 tbsp Sweet Pickle Relish: Gives the sauce its signature burger-joint taste.
  • 1 tsp White Vinegar: Brightens up all the flavors in the sauce.
  • Pinch of Cayenne Pepper optional: If you like a little bit of heat.

Method
 

  1. First, cook your bacon slices in a skillet until they are nice and crispy. Let them cool, then crumble them into small pieces. In a large bowl, gently mix the ground beef, crumbled bacon, Panko bread crumbs, and milk. In a separate small bowl, whisk the egg, diced onion, minced garlic, Worcestershire sauce, Dijon mustard, and all the spices. Pour this wet mixture over the meat and combine everything gently with your hands.
  2. Now for the best part! Take a portion of the meat mixture (about 2-3 tablespoons) and flatten it in your palm. Place a cube of cheddar cheese in the center. Carefully wrap the meat around the cheese, ensuring it’s completely sealed. Roll it between your palms to form a smooth, round ball. Repeat this process until all the meat mixture and cheese are used.
  3. You can either bake or pan-fry these meatballs. For baking, preheat your oven to 400°F (200°C) and arrange the meatballs on a parchment-lined baking sheet. Bake for 20-25 minutes until cooked through. To pan-fry, heat a little oil in a skillet over medium heat and cook the meatballs for 8-10 minutes, turning them often until they are browned on all sides.
  4. While the meatballs are cooking, you can quickly make the sauce. In a small bowl, combine the mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, and a pinch of cayenne if you like. Whisk everything together until the sauce is smooth and creamy. You can make this ahead and keep it chilled in the refrigerator.