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.
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 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 400Â°
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.