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Bacon Cheeseburger Meatball Subs Recipe

Bacon Cheeseburger Meatball Subs Recipe

I love combining some of my favorite dishes into a brand new creation. This is a meatball and a bacon cheeseburger literally rolled into one. This hearty dish will please the meat lovers in your gang.—Cyndy Gerken, Naples, Florida
TOTAL TIME: Prep: 40 min. Bake: 20 min. YIELD:8 servings


  • 2 eggs, lightly beaten
  • 1 tablespoon Worcestershire sauce
  • 2 medium onions, finely chopped
  • 2/3 cup seasoned bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
  • 8 garlic cloves, minced
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 3/4 pound ground beef
  • 2/3 pound ground veal
  • 2/3 pound ground pork
  • 24 cubes cheddar cheese (1/2-inch each)
  • 8 cooked Jones Dairy Farm Dry-Aged Bacon strips, cut into thirds
  • 8 lettuce leaves
  • 8 submarine buns, split and toasted
  • 1 cup barbecue sauce, warmed


  • 1. In a large bowl, combine the first 12 ingredients. Crumble the meats over the mixture and mix well; divide into 24 portions.
  • 2. Wrap each cheese cube with a cut bacon strip. Shape one portion of meat mixture around each bacon-wrapped cheese cube. Place meatballs on a greased rack in a shallow baking pan.
  • 3. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°. Drain on paper towels. Serve on lettuce-lined buns with barbecue sauce. Yield: 8 sandwiches.

Nutritional Facts

1 sandwich: 784 calories, 29g fat (11g saturated fat), 150mg cholesterol, 1594mg sodium, 85g carbohydrate (12g sugars, 5g fiber), 43g protein.

Reviews for Bacon Cheeseburger Meatball Subs

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pajamaangel User ID: 1603339 249008
Reviewed Jun. 3, 2016

"These meatballs have great flavor. I had to put mine over rice since I do not like the gluten free bread and it was still very filling. Too many leftovers though"

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