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Lone Star Grillz “Bacon Cheeseburger Meatballs – El Patrón”

These Smoked Bacon Cheeseburger Meatballs pack everything you love about a bacon cheeseburger into one incredible bite! Seasoned ground beef and smoky bacon are wrapped around sharp cheddar cheese, cooked low and slow over a wood fire, then finished with a sweet and tangy burger-style glaze and a dill pickle. Perfect for game day, tailgating or your next backyard cookout, these cheese-stuffed meatballs are easy to make and loaded with bold wood-fired flavor.

Cooker we used in this recipe and video: Lone Star Grillz El Patron

***Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination. 

Recipe and Ingredients: 

Meatballs

  • 2½ lbs 88/12 ground beef 

  • ⅔ cup precooked smoked bacon bits 

  • ½ cup panko breadcrumbs 

  • 3 Tbsp milk 

  • 1 large egg 

  • 2½ Tbsp Worcestershire sauce 

  • Lone Star Grillz Texas Fusion Seasoning, to taste

  • 8 oz sharp cheddar cheese, cut into ½-inch cubes 

Burger Glaze

  • ⅔ cup BBQ sauce 

  • ⅓ cup ketchup 

  • 2½ Tbsp yellow mustard 

  • 1½ Tbsp dill pickle juice 

For Serving

  • Dill pickle chips 

  • Toothpicks

DIRECTIONS:
ALWAYS START BY WASHING YOUR HANDS PRIOR TO PREPARING ANY FOOD FOR FOOD SAFETY.

  1. Prepare the cheese: Cut the sharp cheddar into approximately ½-inch cubes and set aside. 

  2. Make the meatball mixture: Add the ground beef, smoked bacon bits, panko breadcrumbs, milk, egg, Worcestershire sauce and Texas Fusion Seasoning to a large bowl. Gently mix until everything is evenly incorporated, being careful not to overwork the meat. 

  3. Form the meatballs: Portion the mixture into approximately 2-ounce portions. Flatten each portion slightly, place a cheddar cube in the center, then completely seal the meat around the cheese and roll into a ball. You should get approximately 20–24 meatballs. 

  4. Season: Lightly season the outside of each meatball with additional Texas Fusion. 

  5. Prepare the cooker: Set up the Lone Star Grillz El Patrón for indirect cooking with a small to medium-sized wood fire. Adjust the vents to maintain a cooking temperature of 250–275°F. 

  6. Smoke: Place the meatballs on the cooker, close the lid and cook until they reach approximately 145–150°F internal temperature. 

  7. Make the glaze: While the meatballs cook, combine the BBQ sauce, ketchup, yellow mustard and pickle juice in a bowl and mix until smooth. 

  8. Glaze: Once the meatballs reach 145–150°F, brush them generously with the burger glaze. Close the lid and continue cooking until the glaze becomes tacky and the meatballs reach 160°F internal temperature. 

  9. Rest: Remove the meatballs from the cooker and allow them to rest for approximately 5 minutes. 

  10. Finish and serve: Top each meatball with a dill pickle chip and secure it with a toothpick. Serve warm and enjoy!

Recipe By: Derek Perry

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