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.
Beef, Bourbon, Meatballs
1 ½poundsLean ground beef
½cupfinely chopped Vidalia onion
1egg lightly beaten
2-3tablespoonsOil, for frying
¼cupLight brown sugar
1tablespoonBlack-strap molasses *optional*
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 until 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, blackstrap 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 2 hours, stirring occasionally to coat meatballs evenly.
Serve while warm with extra sauce on the side for dipping.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog