My husband drinks Manhattans, so we always have some kind of bourbon around. What I like to do, especially around this time of year, is collect mini bottles of all sorts of liquor. It's so much cheaper than investing in full sizes, and allows me to play and experiment. So start your collections, we'll put them to good use in the next few months!
Meatballs are an international food, but I do believe the idea of making little minis, sticking a toothpick in, and slathering them with bourbon sauce is a wholly American invention.
This recipe makes a lot of meatballs, I'm going to freeze half, which you can do either before or after cooking.
Bourbon Cocktail Meatballs
makes lots
oven to 350
3/4 lb ground beef
3/4 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)
- Put the above 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. 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, they should read 160 degrees)
- 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.
Bourbon Sauce
1 jar apricot preserves (about a cup, give or take)
1/4 cup brown sugar
3 Tbsp hot chili sauce (use mild chili sauce if you can't take the heat)
1/2 cup bourbon
1/2 cup barbecue sauce
1/4 cup water
- Combine all the above ingredients in a skillet and bring to a simmer. Simmer gently for about 10 minutes until thick.
Cheers!
I die! I'm drinking bourbon right now, it's 7pm here, I have to make these!
ReplyDeleteOh 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.
Too bad about the brownies--- at least you saved yourself some calories! I thought of you when I was making these meatballs :)
DeleteJust showed them to hubs, he swooned and asked if we could meet you next time we're in LA!
ReplyDeleteIt's a date.
DeleteI need to do this with tofu! Bourbon, brown sugar, apricot, chili....this is like my savory mecca, right there! Love it!!
ReplyDeleteHmmmmm, not so sure about the tofu, but I'll reserve judgement. If anyone can pull that off, you can!
DeleteBet they are good:)
ReplyDeleteThey are---hope you give them a try!
Deletewhat an excellent excellent recipe, so perfect and quite fruity tasting I imagine? and you know it's always 'gin-o'clock' somewhere....
ReplyDeleteThe taste is fruity, sweet, hot and smokey. I forgot to mention that lots of different jams would work, including marmalade, peach, blackberry, etc.
Deleteoh, 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!
ReplyDeleteBetween 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...
DeleteI 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!
ReplyDeleteIt's always 5 o'clock somewhere. Can't wait until next Friday.
Sam
Ok, I'll be envisioning you poolside when I devise my future Friday recipes!
DeleteThat's a nice amount of bourbon and with the pork in the mix I bet these are divine. Think I'll make them large!
ReplyDeleteI 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!
DeleteI 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
ReplyDeleteThanks Mary!
DeleteAs a bourbon drinker myself, I am excited to try this recipe. They look awesome!
ReplyDeleteWhat 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.
ReplyDeleteI definately have to try these for the Super Bowl Party
ReplyDeleteThe 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.
ReplyDeleteI 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.
I 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!
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