KENTUCKY BOILERMAKER MEATBALLS
Got this recipe from a Louisville morning show showcasing Churchill Downs Chef Gil Logan. I passed the recipe on to Alan (my best friend from college) and he and I made them one night. I couldn't have whiskey or beer in the dorm, so I got everything else. They are good, but very strong at first. We used Sweet Baby Ray's and Tabasco for the hot sauce, Jim Beam and Budweiser for the booze. These are commonly used as appetizers, but we served them with rice and a broccoli casserole.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Dice and sauté the onion in oil until brown.
- Remove the skillet from the heat and deglaze with bourbon and set aside to cool.
- Combine all (except beer) ingredients in a bowl & mix by hand. Form into 1 inch balls.
- In a large pot, place the beer and bring to a boil. Add the meatballs. Boil until they are floating.
- Finish in oven at 425 degrees until brown.
- Serve with more BBQ sauce for dipping if desired.
Nutrition Facts : Calories 252.1, Fat 8.4, SaturatedFat 3.1, Cholesterol 116.2, Sodium 267, Carbohydrate 16.3, Fiber 1, Sugar 2.2, Protein 16.3
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