Best Bourbon Meatballs Recipes

BOURBON MEATBALLS

Steps:

• Prepare meatballs according to package directions. , In a large skillet, whisk together remaining ingredients. Bring mixture to a simmer; cook 5 minutes. Stir in meatballs; simmer until heated through, about 5 minutes.

BOURBON MEATBALLS

Steps:

• Combine the first 5 ingredients to make the bourbon sauce.
• Pleace in a dutch oven at medium heat for 5 minutes.
• Add the meatballs and bring to a boil.
• Reduce heat and simmer 25 minutes.

BOURBON-GLAZED MEATBALLS

Steps:

• Place meatballs in a greased 3-qt. baking dish. Combine the remaining ingredients. Pour over meatballs; toss to coat., Cover and bake at 350° for 50-60 minutes or until heated through.

BOURBON WHISKEY MEATBALLS RECIPE - (4.2/5)

Steps:

• In a medium bowl, combine and mix all ingredients except your meatballs. Place your frozen meatballs into your crock pot, and pour the whiskey sauce in on top. Mix until all meatballs are coated with the whiskey sauce. Turn crockpot on high for about an hour, stirring occasionally. After the hour, turn crockpot down to low for at least one more hour. Serve with toothpicks.

HONEY AND BOURBON HOLIDAY MEATBALLS

Steps:

• Combine barbeque sauce, bourbon, honey, yellow mustard, and Worcestershire sauce in a Dutch oven over medium heat. Cook for 5 minutes; add meatballs and bring to a boil. Reduce heat and simmer until meatballs are heated through, 25 to 35 minutes.

VENISON MEATBALLS WITH A CREAMY BOURBON REDUCTION

Steps:

• Trim crusts from bread slice and put bread and milk together in a bowl.
• Cook on high in the microwave until warm, about 1.5 minutes.
• Mash the bread and milk and let cool.
• Put the ground venison, sausage, eggs, salt, pepper, parsley, onion, Parmesan, and the bread and milk, and Stilton crumbles all in a large mixing bowl and GENTLY mix together.
• Pour the Panko into a flat bowl.
• Roll into little 1-1.5" balls and roll through the Panko.
• Heat the oil (about 1/4" up the sides) in a deep skillet.
• Brown the meatballs on all sides and remove to a plate topped with a paper towel to drain off the excess oil.
• Then place the meatballs in a crockpot or Dutch oven on high to keep very warm and to continue to cook.
• Drain off all the oil except for about 3 TBS of the oil and keep all the bits in the skillet and sautee the onions, mushrooms, and garlic until soft and onions are browned slightly.
• Add the thyme and sage and stir, cook another minute.
• Deglaze the pan with the Bourbon and reduce to about 1/4 cup then add 4 cups beef broth and reduce again by 1/2.
• Slowly add the cream, whisking constantly.
• Bring to a Simmer and then pour into the crockpot and cook for 3-5 hours.
• Adjust liquid as needed. May need more beef broth or you can also use water at this stage.
• If your sauce is too thin use a little buerre manie and thicken prior to serving.
• Deglaze the pan.

BOURBON WHISKEY MEATBALLS

Steps:

• NOTE: 1 bag of (1 pound) frozen meatballs is only about 18 to 20 larger size meatballs. That is perfect for a small get-together. But if you're going to a larger party, you might want to get TWO bags of meatballs, and in that case you would then DOUBLE the above recipe. In a medium bowl, combine all ingredients except your meatballs. Mix up really well. Place your frozen meatballs into your crock pot, and pour the whiskey sauce in on top. Mix it up all around so each meatball is coated with the whiskey sauce. Now turn up the heat to high. Leave it on high for about an hour, stirring a couple times. Once it appears that the meatballs have somewhat thawed, go ahead and turn your crockpot down to low. You don't want to burn all that wonderful whiskey sauce! That's the best part!

BOURBON MEATBALLS

Steps:

• Cook first 5 ingredients in Dutch oven over medium heat for 5 minutes. Add meatballs and bring to a boil. Reduce heat and simmer 25 minutes

BOURBON COCKTAIL MEATBALLS

Steps:

• Heat oven to 400°F.
• In large bowl, combine all meatball ingredients, mix well.
• Shape mixture into 1 1/4-inch meatballs.
• Place in ungreased 15 x 10 x1-inch baking pan. Bake at 400°F for 15-20 minutes or until thoroughly cooked.
• Meanwhile, in a large saucepan, ombine all sauce ingredients and mix well.
• Cook over low heat until mixture is bubbly, stirring frequently.
• Add cooked meatballs to sauce, stir gently to coat. Makes 48 meatballs.