How to Make the Best Bourbon Meatballs Ever!




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How to Make the Best Bourbon Meatballs ever! ~ theviewfromgreatisland.com

These luscious little Bourbon Meatballs are going to be the hit of your next cocktail party ~ people will flock to the meatballs, but they’ll hang around for the sauce!!

 These luscious little Bourbon Meatballs are going to be the talk of your next party ~ people will come for the meatballs, but they'll stay for the sauce!! ~ theviewfromgreatisland.com


VINTAGE VIEW ~ these Bourbon Meatballs are from TVFGI archives, first published in 2012. As part of a series on the blog I’m reviving some of the best recipes that you may have missed over the years ~ I’ve updated my notes and taken new photos.  These spiked meatballs are legendary in our house, I hope you give them a try!


I have to confess, although these Bourbon Cocktail Meatballs are clearly meant to be appetizers, in our family we just as often make a meal out of them. Last night we had them with mashed potatoes and peas ~ so good! The meatballs themselves are moist and tender because I use a combination of ground beef and ground pork. The pork gives the meatballs great flavor, but also keeps them from being dense. I lighten them up even more with my favorite secret ingredient, Ritz cracker crumbs!

Tender and juicy Bourbon Cocktail Meatballs will be the hit of your next party! ~ theviewfromgreatisland.com

The sauce for these meatballs is pretty darned amazing, if I do say so myself.  It’s thick and glossy, with a hefty dose of bourbon.  It’s also got that classic cocktail meatball combo of sweet and tangy, thanks to apricot jam and barbecue sauce.  Oh, and there’s a hint of heat from sriracha.  Just typing out those ingredients has got my mouth watering.

 These luscious little Bourbon Meatballs are going to be the hit of your next party ~ people will flock to the meatballs, but they'll hang around for the sauce!!

Since Grant drinks Manhattans we always have bourbon and rye whiskey around, and you can use either for the sauce in this recipe. But even if you don’t drink on a regular basis, it’s a good idea to keep certain spirits in your pantry. I consider bourbon and Marsala wine to be pantry staples.

I like to collect mini airline sized bottles of various spirits so they’re on hand when the need arises. Who knows when a stew might need a shot of cognac, or a frosting could use a touch of Kahlua?

Airline sized bottle of liquor

I’ve probably made a gazillion meatballs in my career ~ I’ve spiked them, super-sized them, and even made them with zucchini. I’ve drawn inspiration from all over the globe, too, with my Swedish Cocktail Meatballs, my Greek Meatballs in Lemon Sauce, and my Moroccan Cardamom and Lemon Meatballs. But it seems to me there’s something uniquely American about these mini cocktail meatballs slathered in a thick Bourbon sauce, I’m going to claim these for the homeland.

Bourbon Glazed Cocktail Meatballs

This recipe makes approximately 60 meatballs, so enough for a crowd. But they also freeze well, so you can use half the batch and freeze the rest if you’re not in party mode.

TIP: Meatballs can be frozen either cooked, or uncooked. Freeze them on a tray in a single layer until solid, and then transfer to a thick freezer bag or container.

Delicious Bourbon Cocktail Meatballs are tender and light, and slatherd in a dreamy bourbon barbecue sauce! ~ theviewfromgreatisland.com


READER RAVE ~

These have got to be the best meatballs I have ever tasted. It is an awesome recipe. Made these for a Kentucky Derby party and they didn’t last to see the race!!! I made mine and then placed them in a crockpot on low, to keep them warm for the party. Absolutely a 5 star recipe. Used the extra meat for the Bourbon glazed meatloaf!!!!! Will use this throughout the year.”  ~Lynn


How to Make the Best Bourbon Meatballs ever! ~ theviewfromgreatisland.com

Bourbon Cocktail Meatballs
Rate this recipe
445 ratings

Category: appetizer

Cuisine: American

Yield: Makes approximately 60 meatballs, depending on size

These luscious little Bourbon Meatballs are going to be the talk of your next party ~ people will come for the meatballs, but they'll stay for the sauce!! ~ theviewfromgreatisland.com

Ingredients

    meatballs
  • 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

Instructions

  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.

notes:

  • If you need to reheat these meatballs, do it gently. I put the meatballs in their sauce, cover with foil, and heat in a 350F oven until bubbling. If you do it on the stove, do it over medium heat, and just bring them to a simmer.

 

 

Thanks for pinning these bourbon meatballs!

 

craving more bourbon?

 

 

 

 

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119 Comments

  • Reply
    Bre
    May 25, 2019 at 4:53 am

    I made these for the 2019 Kentucky Derby! They were a huge hit! They were gone within an hour! Definitely will make again!

    • Reply
      Bre
      May 25, 2019 at 4:55 am

      I forgot to mention that I accidentally bought peach preserves and that tasted amazing , too!

    • Reply
      Sue
      May 25, 2019 at 10:57 am

      Thanks so much Bre, and good to know about the peach preserves.

  • Reply
    Sandy Castillo
    May 14, 2019 at 7:20 pm

    How many recipes of the sauce would you make for about 200 1/2 ounce cocktail meatball? Thanks.

    • Reply
      Sue
      May 14, 2019 at 7:34 pm

      I don’t know for sure, Sandy, but maybe 4 or 5?

  • Reply
    Carol Malone
    May 3, 2019 at 10:33 am

    These look divine. I am making these tomorrow for a Derby party, however, I’m not sure I bough the correct chili sauce. Do you use a tomato based like Heinz, or an Asian style?

    • Reply
      Sue
      May 3, 2019 at 11:18 am

      Either will work, but for this recipe I used the hot Asian style chili sauce.

  • Reply
    Kara A Sherk
    April 12, 2019 at 10:09 am

    I don’t have any molasses. Can I omit it or substitute it with something? Thanks!

    • Reply
      Sue
      April 12, 2019 at 11:35 am

      Just omit Kara :)

  • Reply
    Chyree
    March 21, 2019 at 6:36 am

    Hello Sue
    I need to make about 500 for the upcoming 2019 Kentucky Derby. About how many does this make?

    Thank you so much.

    • Reply
      Chyree
      March 21, 2019 at 6:40 am

      One more thing what kind of BBQ sauce did you use?

      • Reply
        Sue
        March 21, 2019 at 7:50 am

        I usually buy what looks good to me at the store, and I do like Jack Daniels BBQ sauce for these :)

        • Reply
          Chyree
          March 21, 2019 at 8:44 am

          Hello Sue
          About how many does this recipe make ?

    • Reply
      Sue
      March 21, 2019 at 11:06 am

      Hey Chyree, this makes approximately 60 meatballs, give or take, depending on how large yours are. Mine were pretty small.

      • Reply
        Chyree
        March 21, 2019 at 6:54 pm

        Perfect….
        Thank you so much I have about 500 I need to make.

  • Reply
    Suzanne Jonker
    March 6, 2019 at 7:03 am

    Need to make a lot of these bourbon glazed meatballs. Can they be baked on a sheet pan to brown them, or are they not as good? The recipe looks delicious!

    • Reply
      Sue
      March 6, 2019 at 7:18 am

      Yes, you can do that for sure, I’ve done it both ways. Enjoy!

  • Reply
    Eva
    February 23, 2019 at 2:54 pm

    Can I use Orange Preserves instead of Apricot ?

    • Reply
      Sue
      February 23, 2019 at 2:55 pm

      Yes, you can experiment with different preserves for sure, blackberry works good too!

  • Reply
    Katie
    February 2, 2019 at 11:52 am

    These are amazing! Must be a top hit when you search for Kentucky Derby ideas, because that’s when I first made them. They won the derby :) Making them again for the Super Bowl and I’m so excited.

    • Reply
      Sue
      February 2, 2019 at 12:19 pm

      Haha, love this, thanks Katie.

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  • Reply
    STEVE
    December 24, 2018 at 8:36 pm

    Basically doubled the recipe and used Pat LaFreida’s meatloaf mix from Williams-Sonoma for the meat. 4.5 ls of meatballs were decimated less than halfway though an evening appetizer potluck by 13 adults, 2 tweens and 3 wee ones. Competition was delicious yet every other item had at least a few leftovers: Berkshire pulled pork, mini Maine lobster rolls and more. This one is going in the regular appetizer rotation.

  • Reply
    Ashley
    November 19, 2018 at 9:22 am

    Can you cook these cocktail meatballs in the crockpot?

    • Reply
      Sue
      November 19, 2018 at 10:38 am

      I would brown them first, and then you could finish them in the crock pot.

      • Reply
        Michelle
        December 19, 2018 at 6:53 am

        If I brown the meatballs first and make the sauce separately, how long and on what setting (high or low) would you recommend cooking the meatballs and sauce in a crockpot?

        • Reply
          Sue
          December 19, 2018 at 8:12 am

          I’m not a crock pot guru, but I’d say cook them on low, for maybe 3-4 hours? All that you need to make sure of is that the meatballs get cooked through.

  • Reply
    Lisa
    November 14, 2018 at 8:48 am

    Can these be made in a slow cooker?

    • Reply
      Sue
      November 14, 2018 at 9:34 am

      Yes but you’ll want to brown the meatballs first on the stove, I would think.

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  • Reply
    Gaye Currier
    May 7, 2018 at 7:46 am

    These have got to be the best meatballs I have ever tasted. It is an awesome recipe. Made these for a Kentucky Derby party and they didn’t last to see the race!!! I made mine and then placed them in a crockpot on low, to keep them warm for the party. Absolutely a 5 star recipe. Used the extra meat for the Bourbon glazed meatloaf!!!!! Will use this throughout the year. These would be great at a Christmas party.

    • Reply
      Sue
      May 7, 2018 at 7:56 am

      Thanks so much Gaye ~ and I agree, these are perfect for the winter holidays, that’s when I make them most. So glad you liked them :)

  • Reply
    Andrea
    May 5, 2018 at 6:58 pm

    I made these to bring to a friend’s Kentucky Derby party this afternoon. They were gone well before the race! Glad to discover your site!

    • Reply
      Sue
      May 5, 2018 at 8:11 pm

      Yay, hope they’ll become a Derby Day tradition :)

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    Aleena
    May 2, 2018 at 11:13 am

    Thanks for the great article love it :)

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  • Reply
    Shannon
    April 22, 2018 at 3:13 pm

    Made these tonight…but realized halfway thru I had no bourbon ?. They were yummy just as is. Will make them with bourbon for sure on Derby Day! ??

    • Reply
      Sue
      April 22, 2018 at 3:26 pm

      So funny, well, that’s good to know!

  • Reply
    Rachel
    April 15, 2018 at 7:51 pm

    Hi! I am hosting a Kentucky Derby Bunco party on Weds, and these look perfect! My question is — will the alcohol cook off and just leave flavor? I am pregnant and not sure if I should eat these or not. Thanks!!

    • Reply
      Sue
      April 15, 2018 at 9:59 pm

      The alcohol will cook off somewhat, but not completely, Rachel, so while I personally wouldn’t be concerned, I think you should consult your doctor to be sure.

      • Reply
        Stacey Stuart
        May 5, 2018 at 9:10 am

        Can you use whisky? Are they the same? Do you recommend doing sauce first in a pan then adding to crock pot if are slow cooking frozen ones?

        • Reply
          Sue
          May 5, 2018 at 9:33 am

          You can use whiskey, they’re very similar. And yes, I would make the sauce first and then add it to the slow cooker, then basically you would just be warming the meatballs up.

          • Stacey Stuart
            May 5, 2018 at 9:35 am

            Thanks!

      • Reply
        MaryJo DeMatteis
        April 10, 2019 at 4:45 pm

        When using Only Ground TURKEY, my Meatballs tasted a little bland. Can herbs/spices be added?

        Do you freeze with a light brushing of Glaze on them? Then a heavier glaze when served? I am making 400 golf-size for a catered event. Thanks

  • Reply
    Melanie
    April 14, 2018 at 4:31 am

    Important question. I’m planning a menu for a party that will include kids and grownups. Okay for the kids to eat the meatballs too? Even with that amount of Bourbon in it?

    • Reply
      Sue
      April 14, 2018 at 7:38 am

      That’s your call Melanie, but I recommend making a separate dish for the kids, the bourbon is pretty pronounced in these meatballs.

  • Reply
    elisabeth m creel
    April 3, 2018 at 11:12 am

    These are great! Tested them out this weekend for a Kentucky Derby party I’m planning for next month. They are definitely going on the menu and on my FB page so I can rave about them.

  • Reply
    John
    February 5, 2017 at 12:37 pm

    I have them in a crackpot. How do of get the sauce to thicken? Take the lid off?

    • Reply
      Sue
      February 5, 2017 at 2:00 pm

      You can remove the meatballs and turn the pot to high, with the lid off, or do it in a saucepan on the stove and put the sauce back in the crockpot John.

  • Reply
    Ernest Garcia
    January 8, 2017 at 7:04 pm

    That’s a nice amount of bourbon and with the pork in the mix I bet these are divine. Think I’ll make them large!

  • Reply
    Adina
    December 23, 2016 at 1:55 am

    I wish I had seen these meatballs yesterday. I made some and they were good, but your version sounds even better!

  • Reply
    Laura | Tutti Dolci
    December 15, 2016 at 2:23 pm

    That bourbon sauce sounds incredible, Sue! What a crowdpleaser!

    • Reply
      Sue
      December 15, 2016 at 5:27 pm

      I’ve never met anybody so far who doesn’t go crazy over these :)

      • Reply
        Tricia
        May 4, 2017 at 6:10 pm

        What kind of barbecue sauce do you use? Also, what brand of bourbon?

        Thank you

        • Reply
          Sue
          May 4, 2017 at 6:30 pm

          As for bourbon, I use what my husband has in the cupboard, and he often buys Bulleit. But honestly any brand will do, I think. And the same sort of goes for barbecue sauce, I get what catches my eye, but I do like Stubbs, and Jack Daniel’s. Usually I like to experiment, so if I see something unusual I go for it.

  • Reply
    Alexandra
    December 15, 2016 at 1:52 pm

    Great combination of the sauce with the meatballs, Sue! It is on my list for next week!
    Just so to know….why do you cook the meatballs first in the skillet and then in the oven?

    • Reply
      Sue
      December 15, 2016 at 3:00 pm

      Yes, you brown them first in the skillet, then finish cooking in the oven. Then they go into the sauce.

  • Reply
    Paula | Vintage Kitchen
    December 15, 2016 at 12:56 pm

    Sensational for the holidays! I just love anything with bourbon, anything!

  • Reply
    Chris Scheuer
    December 15, 2016 at 3:16 am

    You’ve definitely got my mouth watering before the sun’s even come up Sue!

  • Reply
    Sharon
    December 15, 2016 at 3:03 am

    Bourbon meatballs?! What?? My husband is gonna die over these. I love that they make so many. I’ll be freezing some for sure. Thanks for the recipe!

  • Reply
    Helen @ Fuss Free Flavours
    December 15, 2016 at 2:42 am

    I wouldn’t have imagined Bourbon with meatballs, but reading this makes me think it must work.

  • Reply
    Igor @ Cooking The Globe
    December 14, 2016 at 11:48 pm

    Ah, meatballs are like the best food ever for me. They are quick & easy to throw together and they never disappoint. I’ve never tried them with bourbon sauce, though, and yours sounds fantastic!

    • Reply
      Sue
      December 15, 2016 at 10:24 am

      Thanks Igor!

  • Reply
    Holly
    December 14, 2016 at 9:49 pm

    Wow – these look pretty amazing! I love the addition of bourbon and the hot chili sauce for some heat! YUM!

  • Reply
    Debra C.
    December 14, 2016 at 7:36 pm

    Oh my gosh these look absolutely delicious! What a perfect party treat!

  • Reply
    Matt @ RoughEats
    December 14, 2016 at 2:22 pm

    Looks like these would be brilliant in a meatball sandwich!

    • Reply
      Sue
      December 14, 2016 at 2:42 pm

      Oh my, now you’ve got me racing out to the store to grab a nice chewy hero roll!

  • Reply
    Cathy
    December 14, 2016 at 1:50 pm

    I’m so happy I saw this, they look amazing. We are planning a party sometime just after New Year’s and this would make a great appetizer and not too time consuming to make. I love cooking with wine, brandy, now this, but then I have found so many great recipes from you!

    • Reply
      Sue
      December 14, 2016 at 2:43 pm

      Thanks Cathy <3 Happy entertaining!

  • Reply
    Tricia @ Saving room for dessert
    December 14, 2016 at 11:05 am

    These appeal to me on so many levels! I could make a meal of them without any trouble. If I get invited out this year or invite others in – I’m making these juicy little bites of yum!

    • Reply
      Sue
      December 14, 2016 at 2:57 pm

      Juicy Little Bites of Yum ~ might have a catchy new title for this recipe there :)

  • Reply
    Jennifer @ Seasons and Suppers
    December 14, 2016 at 8:39 am

    Fabulous! I can just imagine sitting around at night popping one after another of these in to my mouth :) Yum :)

    • Reply
      Sue
      December 14, 2016 at 9:46 am

      That pretty much sums up what we did ;)

  • Reply
    Beth
    November 19, 2016 at 10:42 am

    Two questions:

    1. Do you freeze the meatballs before or after baking?

    2. Can I make the sauce ahead and freeze that?

    • Reply
      Sue
      November 19, 2016 at 11:18 am

      Well, I think you can do it either way. Freezing the cooked meatballs would be easier. And yes, you could make the sauce ahead and freeze.

  • Reply
    Alicia
    October 16, 2016 at 5:17 pm

    Could I use frozen meatballs instead of making them myself?? Thanks!!!

    • Reply
      Sue
      October 16, 2016 at 5:18 pm

      Yes, sure!

  • Reply
    Ashlee
    October 11, 2016 at 10:40 am

    Made these last week for a work function and they were AWESOME!! Made them Sunday, had some for dinner with mashed potatoes and carrots. The extra sauce on the potatoes was perfect! Warmed them in the crock pot the next day for work and they were nearly as good as the night before. This will certainly be something I make for dinner regularly now!

    • Reply
      Sue
      October 11, 2016 at 10:51 am

      Yay, and I can’t think of a better dinner! I really appreciate you taking the time to come back and leave a comment Ashlee <3

  • Reply
    Alfred
    August 25, 2016 at 7:27 am

    I made these for a cocktail party last night and they were a huge hit! There were no leftovers and my boyfriend wouldn’t allow me to dispense of the remaining sauce.

    • Reply
      Sue
      August 25, 2016 at 7:40 am

      Haha, that sauce is liquid gold :)

  • Reply
    Shannon
    May 4, 2016 at 7:45 pm

    What type of hot chili sauce? Sriracha? Tabasco? Thanks!

    • Reply
      Sue
      May 4, 2016 at 7:52 pm

      You an use whatever you like, Shannon, I usually have sriracha in my fridge.

  • Reply
    Jj Ebelhar
    April 16, 2016 at 6:05 am

    Please help me. I cannot seem to pull up the recipe for “Its 5 o’clock somewhere bourbon cocktail meatballs.” I can see the ingredients, but when I click on “make it”, I just see the comments- no recipe. It’s so frustrating. I am relatively new to Pintrest, so I must be doing something wrong.

    • Reply
      Sue
      April 16, 2016 at 7:57 am

      I’m not sure what you mean Jj, because you’re on the post right now…but I’ll email it to you.

  • Reply
    Jonathan
    November 29, 2015 at 12:25 pm

    SUE! This sounds crazy amazing. I’m adding them to my Christmas Cocktail Party, appetizer list! – Jonathan (The Stiers Aesthetic)

  • Reply
    Lara
    May 1, 2015 at 11:21 am

    Would these be still good if I cooked the meatballs a day in advance?

    • Reply
      Sue
      May 1, 2015 at 11:43 am

      I’m afraid they would not be as good, Lara, because cooked ground meat doesn’t keep very well, it gets dense and tough. You could form the meatballs ahead if you like.

      • Reply
        Alfred
        August 25, 2016 at 7:30 am

        Actually, I made these a day in advance, reheated them in the slow cooker and they were just as good as when they were freshly made. Set your slow cooker to warm and let them reheat for at least an hour.

  • Reply
    Jenny
    April 20, 2015 at 11:21 am

    Sorry if this has already been asked… but can I use frozen meatballs?? Yours look divine but I need to save on time :) Thanks!!

    • Reply
      Sue
      April 20, 2015 at 11:24 am

      I haven’t tried it myself, Jenny, but you certainly could just add the sauce to the pre-made meatballs.

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  • Reply
    J
    February 16, 2013 at 2:09 pm

    The Friends of the Library have an annual mini-golf in the library fundraiser and this year we are adding an adult evening wine/beer tasting. This will be a perfect recipe for me to make–it makes a lot with an affordable amount of ingredients. Thank you.
    I like your idea of appetizers on Fridays. If I lived alone, this is how I would eat. I do buy nips at different times when I am trying a recipe. I love the mini sized bottles that a lot of the liqueurs come in.

    • Reply
      Sue/the view from great island
      February 16, 2013 at 5:10 pm

      I think these would be perfect, and they don’t have to be super hot when you serve them. The only thing I would say is that meatballs, especially small meatballs, don’t do too well if made far in advance, they tend to get tough in the fridge. So I would make them just before the event! Enjoy!

  • Reply
    Anonymous
    January 29, 2013 at 7:13 pm

    I definately have to try these for the Super Bowl Party

  • Reply
    Anonymous
    October 9, 2012 at 4:49 pm

    What kind of BBQ sauce did you use? Also, when you say this recipe makes “lots”, about how many is that? Trying to plan ahead for a party. Need to know if I should double this.

  • Reply
    Matt
    September 21, 2012 at 4:23 pm

    As a bourbon drinker myself, I am excited to try this recipe. They look awesome!

  • Reply
    Mary
    September 15, 2012 at 4:57 pm

    I love the idea of using a bourbon sauce on these. The meatballs are, indeed, a great starter. Your pictures are getting better and better. Have a wonderful weekend. Blessings…Mary

  • Reply
    Bites from life with the barking lot
    September 15, 2012 at 1:51 pm

    That’s a nice amount of bourbon and with the pork in the mix I bet these are divine. Think I’ll make them large!

    • Reply
      Sue/the view from great island
      September 15, 2012 at 8:48 pm

      I did get a lovely whiff of bourbon as I was setting these out to eat. I couldn’t think of a way to serve these as regular meatballs, but I’m sure there’s a way. Let me know if you try them!

  • Reply
    Sam @ My Carolina Kitchen
    September 15, 2012 at 1:14 pm

    I love these and the bourbon must make them taste fantastic. I’ll save this for our cocktail hour get-together at the pool at the condo this winter. Thanks!

    It’s always 5 o’clock somewhere. Can’t wait until next Friday.
    Sam

  • Reply
    Mary
    September 15, 2012 at 1:05 pm

    oh, my, heaven, not only did you leave me craving meatballs once again, but you managed to include all those fantastic flavors! I’ll start collecting the mini bottles with you, Sue. I LOVE having them around for holiday baking!

    • Reply
      Sue/the view from great island
      September 15, 2012 at 8:42 pm

      Between us we could corner the meatball market!! I’m so nuts about my mini liquor bottle collection that I hate it when anyone wants to use one up…I want to have as many varieties as possible…I think I have a problem…

  • Reply
    belleau kitchen
    September 14, 2012 at 8:40 pm

    what an excellent excellent recipe, so perfect and quite fruity tasting I imagine? and you know it’s always ‘gin-o’clock’ somewhere….

    • Reply
      Sue/the view from great island
      September 14, 2012 at 10:52 pm

      The taste is fruity, sweet, hot and smokey. I forgot to mention that lots of different jams would work, including marmalade, peach, blackberry, etc.

  • Reply
    La Table De Nana
    September 14, 2012 at 7:44 pm

    Bet they are good:)

  • Reply
    Averie @ Averie Cooks
    September 14, 2012 at 7:17 pm

    I need to do this with tofu! Bourbon, brown sugar, apricot, chili….this is like my savory mecca, right there! Love it!!

  • Reply
    Tabitha
    September 14, 2012 at 6:11 pm

    Just showed them to hubs, he swooned and asked if we could meet you next time we’re in LA!

  • Reply
    Tabitha
    September 14, 2012 at 6:08 pm

    I die! I’m drinking bourbon right now, it’s 7pm here, I have to make these!
    Oh I made your brownies two hours ago – complete disaster, my fault I guestimated the butter and chocolate and they are so oily and wet, still the hubs will eat them, but I like my brownies dry, chewy and cakey.

    • Reply
      Sue/the view from great island
      September 14, 2012 at 10:20 pm

      Too bad about the brownies— at least you saved yourself some calories! I thought of you when I was making these meatballs :)

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