Description
Tiny, melty bites that taste like a bacon cheeseburger in one hand. These stuffed meatballs deliver juicy beef, crispy bacon, and a molten cheddar center — perfect as sliders, party snacks, or a hearty dinner.
Ingredients
For the meatballs
- 1½ lb ground beef (use an 80/20 blend for best flavor and juiciness)
- ½ lb bacon, cooked until crisp and crumbled (about 8 slices)
- 1 cup panko breadcrumbs
- ½ cup milk
- 1 large egg, beaten lightly
- ¼ cup yellow onion, very finely chopped
- 2 garlic cloves, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp onion powder
- Salt and freshly ground black pepper, to taste
- 8 oz sharp cheddar, cut into ½-inch cubes
For the burger sauce
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp sweet pickle relish
- 1 tsp white vinegar
- ½ tsp garlic powder
- ¼ tsp paprika
- Pinch cayenne (optional — for a kick)
To serve (optional)
- Toasted sesame buns
- Lettuce leaves
- Tomato slices
- Red onion slices
- Dill pickle chips
Instructions
Quick overview
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Cook and crumble the bacon.
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Mix beef, bacon, panko, and milk.
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Whisk egg with aromatics and seasonings, then fold into meat.
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Enclose a cheddar cube in each portion, roll into balls.
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Bake or pan-sear until browned and cooked through.
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Whip up the burger sauce and build your sandwiches or serve as bites.
Step-by-step method
1. Cook the bacon.
Fry bacon in a skillet or bake it on a sheet at 400°F until crispy (15–20 minutes). Drain, cool slightly, then chop or crumble. Save a little bacon fat if you want extra flavor for pan-frying.
2. Combine the base.
In a large mixing bowl, add ground beef, crumbled bacon, panko, and milk. Gently combine with your hands — don’t overwork the meat or the meatballs will turn dense.
3. Make the flavor mix.
In a separate bowl, whisk together the egg, diced onion, minced garlic, Worcestershire, Dijon, smoked paprika, garlic powder, and onion powder. Pour into the meat bowl, season with salt and pepper, and fold until just combined.
4. Stuff and shape.
Scoop roughly 2–3 tablespoons of the mixture, flatten it in your palm, place a cheddar cube in the center, then wrap the meat around the cheese and roll into a smooth ball. Seal seams tightly so the cheese stays inside while cooking. Makes about 12–16 meatballs.
5a. Oven method (easy & hands-off).
Preheat oven to 400°F (200°C). Line a baking sheet with parchment and space meatballs apart. Bake 20–25 minutes, or until internal temp reaches 160°F (71°C) and meatballs brown nicely. Let rest a few minutes before serving.
5b. Skillet method (golden crust).
Heat 1 tbsp oil (or reserved bacon fat) in a large skillet over medium heat. Brown meatballs on all sides for 8–10 minutes, then lower heat, cover, and cook another 5–7 minutes until done. Drain on paper towels.
6. Make the burger sauce.
Combine mayonnaise, ketchup, mustard, relish, vinegar, garlic powder, paprika, and cayenne (if using). Whisk until smooth. Chill until ready to serve. Taste and tweak — add more relish for sweetness or extra mustard for tang.
7. Assemble or serve.
Place several meatballs on toasted buns, top with lettuce, tomato, onion, pickles, and a generous swipe of burger sauce. Or set meatballs on a platter with toothpicks and a dipping bowl of sauce for parties.
Notes
Notes & handy swaps
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Cheese options: Try pepper jack for heat, mozzarella for stretch, or smoked gouda for depth.
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Bacon alternative: If you can’t find ground bacon, chop cooked bacon finely.
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Lighten up: Use ground turkey and turkey bacon, but expect a less fatty (drier) result.
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Gluten-free: Swap panko for gluten-free breadcrumbs.
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Veg boost: Fold in grated carrot or zucchini (squeeze excess moisture first).
Bold tip: Use 80/20 beef for moisture and flavor — lean mixes dry out.
Make-ahead, storage & freezing
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Prep ahead: You can shape raw meatballs up to 24 hours before cooking. Keep them covered in the fridge.
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Fridge: Cooked meatballs keep 3–4 days in an airtight container.
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Freeze: Once cooled, freeze cooked meatballs up to 2 months. Flash-freeze on a tray, then transfer to a freezer bag. Thaw overnight in the fridge before reheating.
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Reheat: Warm in a 350°F oven for 10–15 minutes or microwave in short bursts. Add sauce after reheating to avoid soggy coating.
FYI: Overcooking dries meatballs. Pull them as soon as they hit 160°F.
Serving ideas
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Classic slider-style on small buns with pickles and sauce.
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Over creamy mashed potatoes for cozy comfort food.
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Sliced atop a green salad for a protein-packed lunch.
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In a bunless platter with coleslaw and roasted fries for a low-carb option.