This Bourbon Meatball recipe is a combination of several recipes I have found over the last couple of years.  My discerning taste testers have given me their feedback and this is the final recipe.  

I mean it has bourbon, bacon, beef, BBQ sauce.  Who doesn’t like all of that?  I served these at a party recently and everyone loved them.  I admit I had plied them with lots of wine and booze, but never the less they liked them.  See, the secret to a good party is having really good booze and music then your guests will love your jokes and especially the food!
But on a more serious note, if cooking can be considered serious, these meatballs are great without the sauce served over mashed potatoes for dinner.  I will work on a more “formal” recipe for that one.
  

 

Bourbon Meatballs

Makes approximately 24 meatballs

6 strips uncooked bacon
1lb ground beef
1/2 an onion
1/2 cup breadcrumbs
1 teaspoon chili powder
1 teaspoon salt
2 Tablespoons parsley, chopped
1 egg

Sauce:

1 cup apricot jelly (about 1 small jar)
1/3 cup brown sugar
1 Tablespoon Sriracha sauce (add more if you like it spicy)
1/2 cup bourbon
1/2 cup BBQ sauce (more of a tangy BBQ sauce-NOT sweet like KC Masterpiece)
1/4 cup water

Preheat oven to 400°

In a food processor, blend bacon and onion until copped finely.

In a large bowl mix together bacon/onion mixture, breadcrumbs, chili powder, salt, parsley and egg.  
Form mixture into 24- 1" meatballs and place on a foil lined cookie sheet.  Bake for 15 minutes.

In a large skillet (I prefer a straight-sided) over medium high heat, mix all the sauce ingredients.  Stir until the sauce becomes thick and the alcohol burns off, about 5-7 minutes.  

When meatballs are cooked add them to the sauce and coat evenly.  

Serve warm with sauce poured over and toothpicks.