Bourbon Meatballs
User Reviews
3.6
Bourbon Meatballs
Description
Bourbon Meatballs start with a mix of ground beef, pork, ritz cracker crumbs, chopped onion, salt, pepper, and an egg to bind the mixture. The meat is gently mixed to avoid compacting, then shaped into uniform one-inch balls. After browning in olive oil to form a crust, the meatballs finish cooking in the oven, ensuring they remain juicy inside.
The bourbon sauce blends sweet and savory ingredients including apricot preserves, brown sugar, barbecue sauce, and molasses with bourbon and hot chili sauce, simmered until thick and glossy. This sauce coats the meatballs, lending layers of fruity sweetness, smoky tang, and a hint of heat that complement the rich meat.
These meatballs work well as finger foods served with toothpicks and extra sauce for dipping, suitable for parties or casual meals. They can be gently reheated in the sauce to preserve moisture and flavor.
Ingredients
meatballs
- 1 lb ground beef
- 1 lb ground pork
- ½ cup ritz cracker crumbs finely crushed, 1 sleeve; plain bread crumbs can substitute
- ½ cup onion finely chopped
- ½ teaspoon salt
- black pepper fresh cracked; lots
- 1 egg
- 2 Tbsp olive oil for browning the meatballs
Bourbon Sauce
- 1 cup apricot preserves
- ¼ cup brown sugar
- 2 Tbsp hot chili sauce use mild chili sauce if you can't take the heat
- ½ cup bourbon
- ½ cup barbecue sauce favorite
- 1 Tbsp molasses
- ¼ cup water
Instructions
- Set oven to 350F
- Put the meatball ingredients, except the olive oil, in a large mixing bowl, breaking up the meat as you put it in. Mix together, using the tips of your fingers to gently combine everything without compacting the meat. I like to do this in my stand mixer.
- Form into small 1" balls, I use a small scoop to make them nice and uniform.
- Heat 2 Tbsp of olive oil in a skillet and brown the meatballs, working in batches. Transfer the meatballs to a baking sheet, and bake for about 10 minutes, until cooked through. (Check with a thermometer, it should read 160 degrees)
- To make the sauce, combine all the sauce ingredients in a skillet and bring to a simmer. Simmer gently for about 10 minutes until thick.
- Place cooked meatballs into the sauce, and let heat through until ready to serve. Serve on a plate with toothpicks, a drizzle of sauce, and lots of napkins. Serve a bowl of sauce on the side for extra dipping.
Notes
- Reheat meatballs gently in their sauce in a 350°F oven covered with foil until warm and bubbly.
- When reheating on the stove, warm over medium heat and bring to a gentle simmer to avoid drying.
- Plain bread crumbs can replace ritz cracker crumbs if needed.
- Use milder chili sauce if you prefer less heat in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60meatballs
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 68kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 82mg | 3% |
| Potassium | 61mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 4g | 8% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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