Bourbon Meatballs make the perfect party appetizer—especially during the holidays! They're easy to make, and everything comes together in one pot. I love making these for Christmas Eve gatherings or just because! Packed with flavor and coated in a bold, balanced bourbon glaze, this is one of my favorite crockpot meatball appetizers.
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The bourbon sauce is incredibly flavorful. BBQ sauce and chili sauce create a flavorful base, while honey and brown sugar add the perfect depth. As the bourbon cooks down, it leaves behind a rich flavor without having a strong liquor taste. It’s balanced and delicious!
If you like recipes using bourbon and you've got some leftover, try these Bourbon Glazed Ham and Maple Bourbon Braided Salmon.
Why You’ll Love This Bourbon Meatball Recipe
- Perfect for prepping ahead: This recipe reheats beautifully and requires minimal steps, so you can make it ahead of time for easy party prep.
- Great main course or appetizer: Enjoy these tasty meatballs for dinner with a delicious side or as an appetizer.
- Budget-friendly: Affordable ingredients make this dish easy on your wallet and perfect for any occasion.
Ingredients
Below is everything you need to make a tasty bourbon sauce for the meatballs. It uses common everyday ingredients that are easy to find almost anywhere.
- BBQ sauce: You can use any brand and variety of BBQ sauce you like. I keep it simple with an original smoky BBQ sauce, so the flavors of the other ingredients can shine.
- Chili sauce: Choose a mild or spicy chili sauce depending on your preference. It adds tang and heat.
- Honey: Not only does the honey add sweetness, but it also helps to thicken the glaze.
- Dark brown sugar: I love the pronounced molasses flavor in dark brown sugar for depth. It also has subtle caramel notes that complement the bourbon.
- Worcestershire sauce: This adds depth and umami flavor to the bourbon glaze to balance the sweetness and spice.
- Roasted garlic: Depending on your local grocery store, you can purchase roasted garlic paste, garlic cloves, or other varieties. You may also roast fresh garlic in the oven instead.
- Spices: I chose onion powder, black pepper, and red pepper flakes for a touch of spice.
- Bourbon whiskey: Use any bourbon whiskey that you prefer. The alcohol will be cooked down in the slow cooker.
- Meatballs: I use frozen meatballs and thaw them first. I love the convenience of having meatballs that are already fully cooked because it saves time.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Honey bourbon meatballs: Use your favorite variety of honey and omit the brown sugar for a stronger floral note.
- Bourbon maple bacon meatballs: Try this recipe with maple syrup as the sweetener and add chopped bacon for a smoky and robust version.
- Peach bourbon meatballs: Use a peach BBQ sauce or add peach preserves for a fruity flavor.
How to Make Bourbon Meatballs in the Crock Pot
Here is how to make these bourbon cocktail meatballs. It's an easy one-pot recipe that you don’t even need a bowl for. After just a few minutes of prep, your crock pot does the rest!
Step 1: Make the sauce. Combine the BBQ sauce, chili sauce, honey, brown sugar, Worcestershire sauce, roasted garlic, onion powder, red pepper flakes, and pepper in the bottom of the slow cooker.
Step 2: Combine with bourbon. Stir the bourbon whiskey into the sauce.
Step 3: Add the meatballs. Add the meatballs and stir to fully coat them all in the sauce.
Step 4: Cover and cook. Place the lid on the pot and cook the meatballs on high for 2 hours or on low for 4 hours.
⭐ Hint: Add bourbon to the sauce to taste. You may want to use a little less or a bit more depending on how prominent you want the flavor to be.
If you love crock pot recipes like this one, you may also enjoy Crock Pot Bourbon Chicken and if your feeling more meatball recipes you need to try our Dr. Pepper Meatballs, Enchilada Meatballs or these Pineapple BBQ Meatballs!
Storage Directions
- Storing: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Place them in a resealable bag and flatten the bag to remove the air before sealing, and freeze for up to 4 months.
- Reheating: For best results, place the meatballs in a Dutch oven and simmer until warm. Thaw them first if frozen!
- Make Ahead: Prepare the bourbon glazed meatballs a day in advance and store your crock pot in the refrigerator. Heat them on low until warmed through and serve.
Serving Suggestions
- Serve these meatballs for dinner over Homemade Chicken Fried Rice or white rice.
- Maple Bacon Brussels Sprouts are a great vegetable side dish. The sweetness compliments the sauce well.
- Make these bourbon glazed meatballs for your next holiday party. More appetizers to add to your spread are Tequila Lime Chicken Wings, Cocktail Seafood Salad, and Fried Pickle and Ranch Dip.
Recipe Tips
- Make a slurry to thicken the sauce: Whisk together cornstarch and cold water, and then mix into the bourbon sauce to thicken it. This is entirely based on your preference; I like the sauce without adding a slurry.
- Stir gently during cooking: To ensure the meatballs cook evenly, stir once or twice during the cooking process.
- Layer the ingredients evenly: Layer the meatballs and the sauce so that they are all submerged to ensure maximum flavor.
Recipe FAQs
Yes! They need to be fully cooked before you add them to the sauce in the slow cooker.
Of course. Prepare the sauce according to the directions and add it to the Dutch oven with the meatballs. Then, cover and simmer over low heat for about 45 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened. If your Dutch oven is oven-safe, you can place also it in a preheated 350°F oven for 45 minutes instead of cooking on the stovetop.
I do not recommend cooking the meatballs from frozen. It adds extra moisture to the sauce, which makes it too thin.
Video
More Delicious Meatball Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Crockpot Bourbon Meatballs
Equipment
- 6 quart crock pot
- spatula or spoon
Ingredients
- 1 ½ cups your favorite BBQ sauce
- ¼ cup chili sauce
- ¼ cup honey
- 2 tablespoons dark brown sugar packed
- 1 tablespoon Worcestershire sauce
- ½ tablespoon minced roasted garlic
- 2 teaspoon onion powder
- 1 teaspoon red pepper flakes
- ½ teaspoon pepper
- 1 cup bourbon whisky
- 2 pounds pre-made fully cooked meatballs if frozen, thaw
- Parsley chopped (optional garnish)
Instructions
- Make the sauce. In the basin of a 6 quart (or larger) crockpot use a spatula or spoon to stir together the BBQ sauce, chili sauce, honey, dark brown sugar, Worcestershire sauce, roasted garlic, onion powder, red pepper flakes and pepper.
- Add the bourbon. Once well combined, stir in your bourbon to taste. (Note: I used a full cup but you can use less or more to meet your taste.)
- Add the meatballs. Add the meatballs into the sauce and stir well, making sure to coat each meatball in the sauce.
- Cook. Cover and cook on high for 2 hours or low for 4 hours.
- Stir and garnish. Stir before garnishing with parsley and serve while warm.
Video
Notes
- Make a slurry to thicken the sauce: Whisk together cornstarch and cold water, and then mix into the bourbon sauce to thicken it. This is entirely based on your preference; I like the sauce without adding a slurry.
- Stir gently during cooking: To ensure the meatballs cook evenly, stir once or twice during the cooking process.
- Layer the ingredients evenly: Layer the meatballs and the sauce so that they are all submerged to ensure maximum flavor.
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