Crockpot Bourbon Meatballs
These Bourbon Meatballs make a great dinner or appetizer that's cooked entirely in the crock pot. They're coated in a thick bourbon sauce that's delightfully savory with a spicy kick.
Servings: 8
Calories: 416kcal
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.
Nutrition
Calories: 416kcal | Carbohydrates: 36g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 764mg | Potassium: 522mg | Fiber: 1g | Sugar: 31g | Vitamin A: 263IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg