These delicious boozy Southern-Style Bourbon Meatballs are going to be the hit of your next gathering; be ready for people to immediately run over to the meatballs on the buffet table and beg for this retro Southern recipe.
There’s nothing like a great recipe that highlights a few Southern favorites, such as, Bourbon, Barbecue sauce, marmalade, and a slow cooking Crock-Pot appetizer. Mention these four things to any Southerner hosting a gathering and trust me, you have their full devoted attention.
Pull up a chair and let’s chit-chat for a spell about these amazing Bourbon Meatballs Y’all…Let’s talk about the Bourbon. Use a bourbon you enjoy drinking because that is the flavor you will be tasting when you sink your teeth in these juicy, tender, Bourbon Meatballs.
Here are my top 5 favorite Bourbons
- EH Taylor Four Grain
- Booker’s Bourbon
- Old Forester 1920
- Bulleit Cask Strength
- Maker’s Mark Private Select
You don’t have to use one of the Bourbons I have listed above, you can use what you like. Those are just some of my favorites that I usually have on hand. Heck, you can even substitute Jack Daniels for the bourbon if you have it at the house. Also if you don’t want to buy a fifth of liquor you can also buy a half pint from the store if you are only using it for the recipe.
These Bourbon Meatballs are so simple to make for any gathering this summer or Holiday Season. They also freeze well, if you want to make a double batch just be sure to store them properly in the freezer, then thaw, and reheat on a very low setting to enjoy at any time of the year.
Southern-Style Bourbon Meatballs Recipe
- 1 and 1/2 pounds lean ground beef
- 1 pound of ground pork
- 1 sleeve of townhouse crackers, crumbled
- 1/2 cup finely chopped Vidalia onion
- 1/4 of a cup of chopped parsley
- 1 teaspoon of Cajun seasoning
- 1 egg lightly beaten
- 2-3 tablespoons of oil for frying
- 1/2 of cup of marmalade
- 1/4 cup of light brown sugar
- 1/2 of a cup of quality bourbon
- 1 cup of barbecue sauce
- 1 tablespoon of black strap molasses *optional*
- 1/4 cup water
Directions for Bourbon Meatballs
- In a large bowl combine ground beef, ground pork, cracker crumbs, onion, parsley, Cajun seasoning, and lightly beaten egg. Form 1 inch meatballs by rolling the meat with your hands until a ball is formed.
- Place a large cast iron skillet on a burner set to medium heat. Once cast iron skillet is warm add the oil and let it heat up. Place the meatballs in one by one leaving plenty of space so that they brown evenly. Continue in batches till all meatballs are browned and done. Remove and place on a serving dish till needed.
- In a medium bowl combine marmalade, light brown sugar, bourbon, barbecue sauce, black strap molasses, and water with a whisk.
- Place fried meatballs in a Crock-Pot set on low. Add the Bourbon sauce mixture and cook the meatballs in the sauce mixture on low setting for four hours, stirring occasionally to coat meatballs evenly.
- Serve while warm with extra sauce on the side for dipping.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2017-2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.