Bacon Cheeseburger Meatball Delight

Nothing brings a party or family meal together quite like these bacon cheeseburger meatballs. Juicy beef and melty sharp cheddar are tucked inside savory meatballs, with crispy bacon throughout and a burger-inspired sauce for dunking or drizzling. Inspired by both classic diner burgers and crowd-pleasing appetizers, this recipe takes all the nostalgic flavors of a favorite burger and packs them into bite-sized form.

The first time I served these at a birthday barbecue, people lined up faster than I could plate them and they disappeared before the burgers did. Now I double the batch every time.

Gather Your Ingredients

• Ground beef: 80-20 blend keeps the meatballs juicy and flavorful. Choose fresh beef and ask your butcher for recommendations if you want extra rich flavor
• Ground bacon (cooked and crumbled): Infuses smoky richness into every meatball. Thick cut bacon works well and cooks up crisp
• Panko bread crumbs: Help hold everything together and add a tender bite. Choose Japanese style panko for extra crunch
• Milk: Adds moisture and blends the mixture for tender meatballs. Whole milk gives a bit more body
• Large egg: Binds the mixture together. A fresh egg really makes a difference
• Yellow onion: Gives a sweet undertone to balance the savory. Smell for a sweet fragrance to spot a good onion
• Garlic (minced): Delivers punch and depth. Fresh garlic has a strong aroma and no sprouting
• Worcestershire sauce: Gives a touch of umami and classic burger depth. Look for bottles with minimal additives
• Dijon mustard: Adds a subtle tang
• Smoked paprika: Brings smoky flavor and a touch of color. Spanish smoked paprika is especially aromatic
• Garlic powder: Enhances the garlic note in the mix
• Onion powder: Intensifies the burger flavor. Look for onion powder without anti-caking agents for pure taste
• Salt and black pepper to taste: Always taste your mixture before baking a full batch
• Sharp cheddar cheese (cut into cubes): Melts inside for gooey bites. Choose a block and cube it for maximum melt compared to pre-shredded
• Mayonnaise: Forms the creamy base for the burger sauce. Good quality mayo gives an extra smooth feel
• Ketchup: Classic burger flavor in the sauce
• Yellow mustard: Brightens up the sauce and ties in with meatball seasoning
• Sweet pickle relish: Gives a sweet tangy kick
• White vinegar: Offers a pop of acid to balance flavors
• Garlic powder (for sauce): A little extra depth in the sauce
• Paprika: For color and subtle warmth
• Cayenne pepper (optional): For a hint of heat

How to Make It

Prepare the bacon:

Cook bacon strips over medium heat until completely crisp. This usually takes eight to ten minutes. Drain on paper towels, then crumble into small bits and set aside. The bacon should be finely crumbled so it distributes evenly.

Mix the panade:

In a large bowl combine panko bread crumbs and milk. Let them soak for five minutes until the breadcrumbs are softened. This step creates a moist texture in the finished meatballs.

Combine the aromatics and seasoning:

To the breadcrumb mixture add the egg, finely diced onion, minced garlic, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, a good pinch of salt and black pepper. Mix well until fully blended.

Add the meats:

Add ground beef and crumbled cooked bacon to the seasoned mixture. Gently use your hands to mix everything together just until combined. Overmixing can create dense meatballs, so stop as soon as everything looks uniform.

Form the meatballs and stuff with cheese:

Cut cheddar into small cubes (about one full half-inch cube per meatball). Take a heaping tablespoon of the meat mixture, flatten into your palm and tuck one cheese cube inside. Roll into a smooth ball, ensuring the cheese is fully encased. Repeat until all mixture is used (up to fifty meatballs depending on size).

Bake the meatballs:

Arrange meatballs on a parchment-lined baking sheet leaving space between each. Bake in a preheated oven at four hundred degrees Fahrenheit for eighteen to twenty minutes, until browned and an internal temp of one sixty five degrees Fahrenheit is reached. Cheese may ooze slightly if not fully sealed — that is normal.

Make the burger sauce:

Whisk mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, garlic powder, paprika and optional cayenne in a bowl until smooth. Taste and adjust seasoning. Cover and chill until ready to serve.

Serve and enjoy:

Transfer warm meatballs to a platter. Arrange with lettuce, tomato, red onion, pickle chips, and burger sauce for a burger-bar feel. Or keep it simple and just serve with plenty of burger sauce for dipping.

The sharp cheddar is hands down my favorite part. The way it melts inside the meatball always reminds me of the cheese stuffed burgers my grandfather used to grill for us. By the end of the meal there was never a crumb left on the plate.

Flavor Boosters

Once cooled, store meatballs in an airtight container in the fridge. They last well for up to four days. If you plan to keep them longer, freeze in single layers until solid, then pack into freezer bags. When reheating, use a low oven (about three hundred degrees Fahrenheit) to retain juiciness without overcooking.

Serving Suggestions

Serve them tucked in slider buns with all your favorite burger toppings. Or go bunless and serve over mashed potatoes with extra sauce for a dinner party starter. These are also crowd pleasers for football games set on a toothpick buffet with crisp veggie sides.

Creative Twists

No panko on hand — regular breadcrumbs work but panko gives a lighter bite. Swap cheddar with Monterey Jack or pepper jack for a new twist. Turkey can stand in for beef if you want a lighter meatball and cooked diced pancetta substitutes for bacon for an Italian touch.

These bacon cheeseburger meatballs will quickly become a favorite whether you are hosting a crowd or just need a satisfying meal. Enjoy every cheesy, savory bite!

Recipe FAQs

→ What type of beef works best for these meatballs?

An 80/20 ground beef blend is recommended for juicy, flavorful results.

→ How can I ensure the meatballs stay moist?

Mixing milk and panko bread crumbs into the meat mixture helps retain moisture during cooking.

→ Can I make the burger sauce in advance?

Yes, prepare the sauce ahead and refrigerate for up to 3 days for best flavor integration.

→ Are there serving alternatives beyond buns?

Absolutely! Serve on a salad, over mashed potatoes, or as an appetizer with the sauce for dipping.

→ What cheese is used inside the meatballs?

Sharp cheddar cubes add a melty, rich center to each bite-sized meatball.

→ Can these be stored and reheated?

Store cooled meatballs in an airtight container; reheat gently in an oven or microwave.