Bourbon Cocktail Meatballs #appetizers #partyrecipe

  Bourbon Cocktail Meatballs #appetizers #partyrecipe

These tasty little Bourbon Meatballs will be the hit of your next mixed drink party ~ individuals will run to the meatballs, however they'll stay nearby for the sauce!!

I need to admit, in spite of the fact that these Bourbon Cocktail Meatballs are obviously intended to be canap├ęs, in our family we similarly as regularly make a feast out of them. The previous evening we had them with pureed potatoes and peas ~ so great! The meatballs themselves are damp and delicate in light of the fact that I utilize a blend of ground hamburger and ground pork. The pork gives the meatballs extraordinary flavor, yet in addition shields them from being thick. I help them up significantly more with my preferred mystery fixing, Ritz saltine scraps!

The sauce for these meatballs is really darned stunning, on the off chance that I do say so myself. It's thick and lustrous, with a strong portion of whiskey. It's likewise got that great mixed drink meatball combo of sweet and tart, because of apricot jam and grill sauce. Gracious, and there's a trace of warmth from sriracha. Simply composing those fixings has my mouth watering.


  Bourbon Cocktail Meatballs #appetizers #partyrecipe



  • 1 lb ground beef
  • 1 lb ground pork
  • 1/2 cup (1 sleeve, finely crushed) Ritz Cracker crumbs (you can use plain bread crumbs)
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon salt
  • lots of fresh cracked pepper
  • 1 egg
  • 2 Tbsp olive oil (for browning the meatballs)

Bourbon Sauce

  • 1 jar apricot preserves (about a cup, give or take)
  • 1/4 cup brown sugar
  • 2 Tbsp hot chili sauce (use mild chili sauce if you can't take the heat)
  • 1/2 cup bourbon
  • 1/2 cup barbecue sauce
  • 1 Tbsp molasses
  • 1/4 cup water


  1. Set oven to 350F
  2. 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.
  3. Form into small 1" balls, I use a small scoop to make them nice and uniform.
  4. 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)
  5. 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.
  6. 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.

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