I love these meatballs. Love them. I’m not a big fan of bourbon alone but Bourbon Meatballs is one of my favorites. I make these for appetizers or increase the size of the meatball and use them as an entree. The bourbon gives this recipe a rich flavor. Definitely not for kids so if you want to make a meatball everyone can enjoy you may replace the bourbon with apple cider.
If you’re in a time crunch or super organized (I envy your organizational skills if that’s the case) you may make these ahead of time and store them in the refrigerator for two or three days. Put them in a slow cooker or the oven to warm them.
The meatballs freeze well. You can easily double or triple the recipe, cook the meatballs, and freeze them in the appropriate size portions. Make the bourbon sauce when you’re ready for them. Keep this recipe in mind for New Year’s Eve, the Super Bowl and other fun times.
Bourbon Meatballs - On The The Fire
- 1 pound ground beef or venison
- 1 pound ground pork
- 1/2 cup Ritz Crackers crushed (one sleeve)
- 1/2 cup onion finely chopped
- 2 tablespoons olive oil
- 1 cup apricot preserves peach will also work well
- 2 tablespoons Brown Sugar
- 2 tablespoons chili sauce choose your heat or skip completey
- 1/2 cup bourbon Use your favorite
- 1/2 cup barbecue sauce plain
- 2 tablespoons molasses
- 1/4 cup water Skip if the barbecue sauce is thin
- Mix together the ground beef and pork, Ritz crackers, egg and chopped onion.
- In a hot skillet, add the olive oil, and then brown the meatballs. Leave a quarter-inch of space between the meatballs for even cooking, and so that they don't cook together.
- Move the meatballs to a cookie sheet and bake about 10 minutes at 350°. Internal temp should be 160°.
- Put all of the bourbon sauce ingredients into a two quart pot and bring to a simmer. Simmer for about 10 minutes until the sauce thickens.
- Add the meatballs to the sauce. They're ready to serve.