Bourbon Cocktail Meatballs
The View From the Great Island
Bourbon Meatballs are tender juicy meatballs smothered in a sweet and spicy bourbon glaze...give your next cocktail hour an upgrade!
- 1 lb ground beef
- 1 lb ground pork
- 1/2 cup Ritz Cracker ( finely crushed (you can use plain bread crumbs))
- 0.5 cup onion (finely chopped)
- 0.5 teaspoon salt
- lots of fresh cracked pepper
- 1 egg
- 2 tbsp olive oil (for browning the meatballs)
- bourbon Sauce
- 1 cup jar apricot preserves (about a cup, give or take)
- 0.25 cup brown sugar
- 2 tbsp hot chili sauce (use mild chili sauce if you can't take the heat)
- 0.5 cup bourbon
- 0.5 cup barbecue sauce
- 1 tbsp molasses
- 0.25 cup water
- Set oven to 350F
- Put the above 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)
- 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.
- 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.