These Crockpot Bacon Cheeseburger Meatball Subs are everything you love about a juicy bacon cheeseburger packed into a hearty, cheesy sandwich. Tender homemade beef meatballs loaded with crispy bacon, cheddar cheese, and savory seasonings slowly simmer in a rich, creamy cheeseburger-inspired sauce before being piled onto toasted hoagie rolls and topped with even more melted cheese.
Whether you’re feeding a hungry family, hosting game day, or looking for an easy weeknight dinner, these slow cooker bacon cheeseburger meatball subs are guaranteed to disappear fast. The crockpot does most of the work, making this one of those effortless comfort food recipes you’ll come back to again and again.
More Meatball Recipes You’ll Love
Why You’ll Love This Recipe
- Easy dump-and-go slow cooker recipe
- Loaded with bacon and cheddar cheese
- Tender, juicy homemade meatballs
- Family-friendly comfort food
- Perfect for parties and game day
- Great for meal prep
- Freezer-friendly meatballs
- Ready with simple pantry ingredients
What Do Bacon Cheeseburger Meatball Subs Taste Like?
Imagine the best backyard bacon cheeseburger transformed into a warm, cheesy meatball sandwich. Every bite is packed with smoky bacon, seasoned beef, melty cheddar cheese, creamy burger sauce, and toasted hoagie rolls. They’re rich, savory, cheesy, and incredibly satisfying.
Ingredients
For the Meatballs
- 2 pounds lean ground beef
- 1 cup breadcrumbs
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 8 slices bacon, cooked and crumbled
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Crockpot Sauce
- 2 cups beef broth
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- 2 cups shredded cheddar cheese
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
For Serving
- 6–8 hoagie rolls
- Extra shredded cheddar cheese
- Bacon crumbles
- Dill pickle slices
- Chopped parsley (optional)
How to Make Crockpot Bacon Cheeseburger Meatball Subs
Step 1
Mix together the ground beef, breadcrumbs, eggs, cheddar cheese, bacon, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper until just combined.
Step 2
Roll into approximately 24 golf-ball-sized meatballs.
Step 3
Brown the meatballs in a large skillet for 2–3 minutes per side. They do not need to be fully cooked.
Step 4
Place the browned meatballs into a 6-quart slow cooker.
Step 5
Whisk together the beef broth, cream cheese, heavy cream, cheddar cheese, ketchup, mustard, Worcestershire sauce, garlic powder, and onion powder.
Step 6
Pour the sauce over the meatballs.
Step 7
Cook on LOW for 4–5 hours or HIGH for 2–3 hours until the meatballs reach 165°F.
Step 8
Lightly toast the hoagie rolls.
Step 9
Fill each roll with several meatballs and plenty of cheesy sauce.
Step 10
Top with more cheddar cheese, bacon crumbles, and sliced pickles before serving.
Tips for the Best Meatball Subs
- Don’t overmix the meatball mixture.
- Browning the meatballs first adds incredible flavor.
- Toast the rolls to keep them from becoming soggy.
- Freshly shred your own cheddar for the smoothest sauce.
- Keep the slow cooker on Warm for serving at parties.
More Ground Beef Recipes To Try
Variations
Spicy Bacon Cheeseburger Subs
Add diced jalapeños and pepper jack cheese.
BBQ Bacon Cheeseburger
Replace the ketchup with your favorite barbecue sauce.
Mushroom Swiss
Use Swiss cheese and sautéed mushrooms.
Double Bacon
Mix extra bacon into both the meatballs and the sauce.
What to Serve With Bacon Cheeseburger Meatball Subs
Easy Crockpot Bacon Cheeseburger Meatball Subs
- Total Time: 4 hours 20 minutes
- Yield: 6 LARGE SUBS 1x
Description
These Crockpot Bacon Cheeseburger Meatball Subs are loaded with juicy homemade meatballs, crispy bacon, and cheddar cheese, all slow cooked in a rich, creamy cheeseburger sauce. Pile them onto toasted hoagie rolls with shredded lettuce for an easy comfort food dinner that’s perfect for busy weeknights, parties, or game day.
Ingredients
Meatballs
- 2 pounds lean ground beef (85/15)
- 1 cup plain breadcrumbs
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 8 slices bacon, cooked crispy and crumbled
- 2 teaspoons Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Cheeseburger Sauce
- 2 cups beef broth
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 2 cups freshly shredded sharp cheddar cheese
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
For the Subs
- 6 toasted hoagie rolls
- 2 cups shredded iceberg lettuce
- Extra bacon crumbles
- Extra shredded cheddar cheese (optional)
- Dill pickle slices (optional)
Instructions
- Cook the bacon until crispy. Crumble and set aside.
- In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, cheddar cheese, bacon crumbles, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix just until combined.
- Roll into approximately 24 evenly sized meatballs.
- Heat a large skillet over medium-high heat. Brown the meatballs on all sides for 2–3 minutes. They do not need to be fully cooked.
- Transfer the browned meatballs to a 6- to 7-quart slow cooker.
- In a bowl, whisk together the beef broth, softened cream cheese, heavy cream, ketchup, mustard, Worcestershire sauce, garlic powder, and onion powder until mostly smooth.
- Pour the sauce over the meatballs.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the meatballs reach an internal temperature of 165°F.
- During the last 20 minutes of cooking, stir in the shredded cheddar cheese until melted and the sauce is thick and creamy.
- Lightly toast the hoagie rolls under the broiler or on a griddle.
- Spoon 3–4 meatballs into each toasted roll and generously ladle the creamy bacon cheeseburger sauce over the top.
- Finish with shredded lettuce, extra bacon crumbles, and additional cheddar cheese if desired. Serve immediately.
Notes
- Browning the meatballs first creates the best flavor and helps them hold their shape.
- Freshly shredded cheddar melts much smoother than pre-shredded cheese.
- Keep the slow cooker on the Warm setting for serving at parties.
- Add diced pickles or sliced jalapeños for extra flavor.
- For a thicker sauce, leave the lid slightly cracked during the last 20–30 minutes of cooking.
- Prep Time: 20 MINS
- Cook Time: 4 HOURS
- Category: Dinner
- Method: SLOW COOKER
- Cuisine: American
Storage
Store leftovers in an airtight container for up to 4 days.
Freeze the cooked meatballs and sauce for up to 3 months.
Reheat gently on the stovetop or in the slow cooker until hot.
Frequently Asked Questions
Can I use frozen meatballs?
Yes. Substitute about 32 ounces of frozen cooked meatballs and prepare the sauce as directed.
Can I make these ahead?
Absolutely. Prepare the meatballs one day ahead and refrigerate until ready to cook.
What cheese melts best?
Sharp cheddar provides the best classic cheeseburger flavor, but Colby Jack or American cheese also melt beautifully.
Can I cook the meatballs from raw in the crockpot?
Yes, although browning them first creates much better flavor and texture.
Final Thoughts
If your family loves bacon cheeseburgers and hearty comfort food, these Crockpot Bacon Cheeseburger Meatball Subs deserve a spot on your dinner rotation. They’re cheesy, saucy, packed with smoky bacon, and incredibly easy thanks to the slow cooker. Whether you’re making them for football season, family dinners, or casual entertaining, everyone will be asking for seconds.
