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!!
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!
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.
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?
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.
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.
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
Bourbon Cocktail Meatballs
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
- Set oven to 350F
- 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.
- 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)
- 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.
- 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?
111 Comments
Bre
May 25, 2019 at 4:53 amI made these for the 2019 Kentucky Derby! They were a huge hit! They were gone within an hour! Definitely will make again!
Bre
May 25, 2019 at 4:55 amI forgot to mention that I accidentally bought peach preserves and that tasted amazing , too!
Sue
May 25, 2019 at 10:57 amThanks so much Bre, and good to know about the peach preserves.
Sandy Castillo
May 14, 2019 at 7:20 pmHow many recipes of the sauce would you make for about 200 1/2 ounce cocktail meatball? Thanks.
Sue
May 14, 2019 at 7:34 pmI don’t know for sure, Sandy, but maybe 4 or 5?
Carol Malone
May 3, 2019 at 10:33 amThese 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?
Sue
May 3, 2019 at 11:18 amEither will work, but for this recipe I used the hot Asian style chili sauce.
Kara A Sherk
April 12, 2019 at 10:09 amI don’t have any molasses. Can I omit it or substitute it with something? Thanks!
Sue
April 12, 2019 at 11:35 amJust omit Kara :)
Chyree
March 21, 2019 at 6:36 amHello Sue
I need to make about 500 for the upcoming 2019 Kentucky Derby. About how many does this make?
Thank you so much.
Chyree
March 21, 2019 at 6:40 amOne more thing what kind of BBQ sauce did you use?
Sue
March 21, 2019 at 7:50 amI usually buy what looks good to me at the store, and I do like Jack Daniels BBQ sauce for these :)
Chyree
March 21, 2019 at 8:44 amHello Sue
About how many does this recipe make ?
Sue
March 21, 2019 at 11:06 amHey Chyree, this makes approximately 60 meatballs, give or take, depending on how large yours are. Mine were pretty small.
Chyree
March 21, 2019 at 6:54 pmPerfect….
Thank you so much I have about 500 I need to make.
Suzanne Jonker
March 6, 2019 at 7:03 amNeed 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!
Sue
March 6, 2019 at 7:18 amYes, you can do that for sure, I’ve done it both ways. Enjoy!
Eva
February 23, 2019 at 2:54 pmCan I use Orange Preserves instead of Apricot ?
Sue
February 23, 2019 at 2:55 pmYes, you can experiment with different preserves for sure, blackberry works good too!
Katie
February 2, 2019 at 11:52 amThese 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.
Sue
February 2, 2019 at 12:19 pmHaha, love this, thanks Katie.
STEVE
December 24, 2018 at 8:36 pmBasically 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.
Ashley
November 19, 2018 at 9:22 amCan you cook these cocktail meatballs in the crockpot?
Sue
November 19, 2018 at 10:38 amI would brown them first, and then you could finish them in the crock pot.
Michelle
December 19, 2018 at 6:53 amIf 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?
Sue
December 19, 2018 at 8:12 amI’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.
Lisa
November 14, 2018 at 8:48 amCan these be made in a slow cooker?
Sue
November 14, 2018 at 9:34 amYes but you’ll want to brown the meatballs first on the stove, I would think.
Gaye Currier
May 7, 2018 at 7:46 amThese 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.
Sue
May 7, 2018 at 7:56 amThanks 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 :)
Andrea
May 5, 2018 at 6:58 pmI 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!
Sue
May 5, 2018 at 8:11 pmYay, hope they’ll become a Derby Day tradition :)
Aleena
May 2, 2018 at 11:13 amThanks for the great article love it :)
Shannon
April 22, 2018 at 3:13 pmMade 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! ??
Sue
April 22, 2018 at 3:26 pmSo funny, well, that’s good to know!
Rachel
April 15, 2018 at 7:51 pmHi! 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!!
Sue
April 15, 2018 at 9:59 pmThe 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.
Stacey Stuart
May 5, 2018 at 9:10 amCan 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?
Sue
May 5, 2018 at 9:33 amYou 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 amThanks!
MaryJo DeMatteis
April 10, 2019 at 4:45 pmWhen 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
Melanie
April 14, 2018 at 4:31 amImportant 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?
Sue
April 14, 2018 at 7:38 amThat’s your call Melanie, but I recommend making a separate dish for the kids, the bourbon is pretty pronounced in these meatballs.
elisabeth m creel
April 3, 2018 at 11:12 amThese 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.
John
February 5, 2017 at 12:37 pmI have them in a crackpot. How do of get the sauce to thicken? Take the lid off?
Sue
February 5, 2017 at 2:00 pmYou 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.
Ernest Garcia
January 8, 2017 at 7:04 pmThat’s a nice amount of bourbon and with the pork in the mix I bet these are divine. Think I’ll make them large!
Adina
December 23, 2016 at 1:55 amI wish I had seen these meatballs yesterday. I made some and they were good, but your version sounds even better!
Laura | Tutti Dolci
December 15, 2016 at 2:23 pmThat bourbon sauce sounds incredible, Sue! What a crowdpleaser!
Sue
December 15, 2016 at 5:27 pmI’ve never met anybody so far who doesn’t go crazy over these :)
Tricia
May 4, 2017 at 6:10 pmWhat kind of barbecue sauce do you use? Also, what brand of bourbon?
Thank you
Sue
May 4, 2017 at 6:30 pmAs 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.
Alexandra
December 15, 2016 at 1:52 pmGreat 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?
Sue
December 15, 2016 at 3:00 pmYes, you brown them first in the skillet, then finish cooking in the oven. Then they go into the sauce.
Paula | Vintage Kitchen
December 15, 2016 at 12:56 pmSensational for the holidays! I just love anything with bourbon, anything!
Chris Scheuer
December 15, 2016 at 3:16 amYou’ve definitely got my mouth watering before the sun’s even come up Sue!
Sharon
December 15, 2016 at 3:03 amBourbon 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!
Helen @ Fuss Free Flavours
December 15, 2016 at 2:42 amI wouldn’t have imagined Bourbon with meatballs, but reading this makes me think it must work.
Igor @ Cooking The Globe
December 14, 2016 at 11:48 pmAh, 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!
Sue
December 15, 2016 at 10:24 amThanks Igor!
Holly
December 14, 2016 at 9:49 pmWow – these look pretty amazing! I love the addition of bourbon and the hot chili sauce for some heat! YUM!
Debra C.
December 14, 2016 at 7:36 pmOh my gosh these look absolutely delicious! What a perfect party treat!
Matt @ RoughEats
December 14, 2016 at 2:22 pmLooks like these would be brilliant in a meatball sandwich!
Sue
December 14, 2016 at 2:42 pmOh my, now you’ve got me racing out to the store to grab a nice chewy hero roll!
Cathy
December 14, 2016 at 1:50 pmI’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!
Sue
December 14, 2016 at 2:43 pmThanks Cathy <3 Happy entertaining!
Tricia @ Saving room for dessert
December 14, 2016 at 11:05 amThese 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!
Sue
December 14, 2016 at 2:57 pmJuicy Little Bites of Yum ~ might have a catchy new title for this recipe there :)
Jennifer @ Seasons and Suppers
December 14, 2016 at 8:39 amFabulous! I can just imagine sitting around at night popping one after another of these in to my mouth :) Yum :)
Sue
December 14, 2016 at 9:46 amThat pretty much sums up what we did ;)
Beth
November 19, 2016 at 10:42 amTwo questions:
1. Do you freeze the meatballs before or after baking?
2. Can I make the sauce ahead and freeze that?
Sue
November 19, 2016 at 11:18 amWell, 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.
Alicia
October 16, 2016 at 5:17 pmCould I use frozen meatballs instead of making them myself?? Thanks!!!
Sue
October 16, 2016 at 5:18 pmYes, sure!
Ashlee
October 11, 2016 at 10:40 amMade 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!
Sue
October 11, 2016 at 10:51 amYay, 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
Alfred
August 25, 2016 at 7:27 amI 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.
Sue
August 25, 2016 at 7:40 amHaha, that sauce is liquid gold :)
Shannon
May 4, 2016 at 7:45 pmWhat type of hot chili sauce? Sriracha? Tabasco? Thanks!
Sue
May 4, 2016 at 7:52 pmYou an use whatever you like, Shannon, I usually have sriracha in my fridge.
Jj Ebelhar
April 16, 2016 at 6:05 amPlease 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.
Sue
April 16, 2016 at 7:57 amI’m not sure what you mean Jj, because you’re on the post right now…but I’ll email it to you.
Jonathan
November 29, 2015 at 12:25 pmSUE! This sounds crazy amazing. I’m adding them to my Christmas Cocktail Party, appetizer list! – Jonathan (The Stiers Aesthetic)
Lara
May 1, 2015 at 11:21 amWould these be still good if I cooked the meatballs a day in advance?
Sue
May 1, 2015 at 11:43 amI’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.
Alfred
August 25, 2016 at 7:30 amActually, 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.
Jenny
April 20, 2015 at 11:21 amSorry if this has already been asked… but can I use frozen meatballs?? Yours look divine but I need to save on time :) Thanks!!
Sue
April 20, 2015 at 11:24 amI haven’t tried it myself, Jenny, but you certainly could just add the sauce to the pre-made meatballs.
J
February 16, 2013 at 2:09 pmThe 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.
Sue/the view from great island
February 16, 2013 at 5:10 pmI 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!
Anonymous
January 29, 2013 at 7:13 pmI definately have to try these for the Super Bowl Party
Anonymous
October 9, 2012 at 4:49 pmWhat 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.
Matt
September 21, 2012 at 4:23 pmAs a bourbon drinker myself, I am excited to try this recipe. They look awesome!
Mary
September 15, 2012 at 4:57 pmI 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
Sue/the view from great island
September 16, 2012 at 5:46 pmThanks Mary!
Bites from life with the barking lot
September 15, 2012 at 1:51 pmThat’s a nice amount of bourbon and with the pork in the mix I bet these are divine. Think I’ll make them large!
Sue/the view from great island
September 15, 2012 at 8:48 pmI 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!
Sam @ My Carolina Kitchen
September 15, 2012 at 1:14 pmI 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
Sue/the view from great island
September 15, 2012 at 8:44 pmOk, I’ll be envisioning you poolside when I devise my future Friday recipes!
Mary
September 15, 2012 at 1:05 pmoh, 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!
Sue/the view from great island
September 15, 2012 at 8:42 pmBetween 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…
belleau kitchen
September 14, 2012 at 8:40 pmwhat an excellent excellent recipe, so perfect and quite fruity tasting I imagine? and you know it’s always ‘gin-o’clock’ somewhere….
Sue/the view from great island
September 14, 2012 at 10:52 pmThe taste is fruity, sweet, hot and smokey. I forgot to mention that lots of different jams would work, including marmalade, peach, blackberry, etc.
La Table De Nana
September 14, 2012 at 7:44 pmBet they are good:)
Sue/the view from great island
September 14, 2012 at 11:51 pmThey are—hope you give them a try!
Averie @ Averie Cooks
September 14, 2012 at 7:17 pmI need to do this with tofu! Bourbon, brown sugar, apricot, chili….this is like my savory mecca, right there! Love it!!
Sue/the view from great island
September 14, 2012 at 10:23 pmHmmmmm, not so sure about the tofu, but I’ll reserve judgement. If anyone can pull that off, you can!
Tabitha
September 14, 2012 at 6:11 pmJust showed them to hubs, he swooned and asked if we could meet you next time we’re in LA!
Sue/the view from great island
September 14, 2012 at 10:20 pmIt’s a date.
Tabitha
September 14, 2012 at 6:08 pmI 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.
Sue/the view from great island
September 14, 2012 at 10:20 pmToo bad about the brownies— at least you saved yourself some calories! I thought of you when I was making these meatballs :)