Bacon Cheeseburger Meatball Bites (Printable View)
Juicy meatballs blend bacon, beef, and cheddar. Versatile—great on buns, as snacks, or dipped in tangy burger sauce.
# Ingredient List:
→ Meat and Protein
01 -
1.5 pounds ground beef (80/20 blend, for optimal flavor and moisture)
02 -
0.5 pound cooked and crumbled bacon (approximately 8 slices)
03 -
1 large egg, lightly beaten
04 -
8 ounces sharp cheddar cheese, cut into 0.5-inch cubes
→ Binders and Fillers
05 -
1 cup panko bread crumbs
06 -
0.5 cup milk
→ Aromatics and Seasonings
07 -
0.25 cup yellow onion, finely diced
08 -
2 cloves garlic, minced
09 -
2 tablespoons Worcestershire sauce
10 -
1 tablespoon Dijon mustard
11 -
1 teaspoon smoked paprika
12 -
1 teaspoon garlic powder, divided
13 -
0.25 teaspoon onion powder
14 -
Salt and black pepper to taste
15 -
0.25 teaspoon paprika
16 -
Pinch cayenne pepper, optional
→ Burger Sauce
17 -
0.5 cup mayonnaise
18 -
2 tablespoons ketchup
19 -
1 tablespoon yellow mustard
20 -
1 tablespoon sweet pickle relish
21 -
1 teaspoon white vinegar
→ For Serving
22 -
Sesame seed buns, toasted
23 -
Lettuce leaves
24 -
Tomato slices
25 -
Red onion slices
26 -
Pickle chips
# Preparation Steps:
01 -
Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into small pieces.
02 -
In a large mixing bowl, combine ground beef, crumbled bacon, panko bread crumbs, and milk. Gently mix until just combined.
03 -
In a separate bowl, whisk together the egg, diced yellow onion, minced garlic, Worcestershire sauce, Dijon mustard, smoked paprika, 0.5 teaspoon garlic powder, and onion powder.
04 -
Pour the whisked aromatic mixture into the meat mixture. Season with salt and black pepper. Gently mix until the ingredients are evenly distributed, avoiding overworking.
05 -
Scoop about 2 to 3 tablespoons of meat mixture and flatten gently. Place a cube of sharp cheddar cheese in the center, fold the edges up, and seal tightly. Roll in your palms to create a uniform ball. Repeat until all meat mixture is used.
06 -
Preheat oven to 400°F (200°C). Arrange meatballs on a parchment-lined baking sheet with space between each. Bake for 20 to 25 minutes, or until cooked through with an internal temperature of 160°F (71°C). Let rest a few minutes before serving.
07 -
Heat 1 tablespoon olive or vegetable oil in a large skillet over medium heat. Add meatballs, leaving space between each. Sear on all sides for 8 to 10 minutes, turning often for even browning. Reduce heat to low, cover, and cook for 5 to 7 minutes more, until meatballs reach an internal temperature of 160°F (71°C). Transfer to a paper towel-lined plate to drain excess fat.
08 -
In a medium bowl, whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, remaining 0.5 teaspoon garlic powder, 0.25 teaspoon paprika, and cayenne pepper if using. Refrigerate until ready to serve.
09 -
Place meatballs on toasted sesame seed buns. Top with lettuce leaves, tomato slices, red onion slices, and pickle chips. Spoon burger sauce over the filling or serve as a dipping sauce on the side. Meatballs may also be served as appetizers or paired with sides as desired.
# Supplementary Details:
01 -
To ensure the cheese stays inside the meatballs during cooking, seal the edges thoroughly and do not overwork the meat.
02 -
For spicier flavor, a light pinch of cayenne can be added to the sauce or meat mixture.