In a large bowl combine ground beef and seasonings. Use a 1-2 Tablespoon cookie scoop to make your meatballs. You should end up with about 24 meatballs. Line them in rows of 6 on a baking sheet. You can line the baking sheet with tinfoil to catch drippings for easy cleanup. Bake for 15 minutes.
While the meatballs are cooking, cut five strips of bacon into 5 equal pieces per bacon strip. Cook in a skillet over medium heat. Remove and set aside until cool enough to handle.
Cut each piece of cheese into 6 rectangles.
Halve the 12 cherry tomatoes (or more if you end up with more meatballs).
Cut your lettuce into about 1 - 2 inch square pieces.
Put together your layers with a meatball on the bottom, followed by a piece of cheese, then bacon, lettuce, and topped with a halved cherry tomato.
Serve with ketchup, mustard, or any other burger style dipping sauce.
You can store leftover bacon cheeseburger meatballs in an air tight container kept in the refrigerator for up 4 days. To reheat, remove toppings aside from cheese and warm in the oven, air fryer, or microwave. Add toppings with the toothpick and enjoy.