These bourbon meatballs are simmered in a sweet and tangy glaze made with bourbon whiskey, chili sauce, apple jelly, and molasses for the perfect balance of smoky and savory. They’re great for parties, game days, or family gatherings, and are an easy crowd-pleaser that taste just as good as they look!
Recipe Highlights
- ⏱️ Cook Time: 40 minutes
- 🍽️ Serves: 8 (makes 18–20 meatballs)
- 👩🏽🍳 Difficulty: Easy
- 🎯 End Result: Tender, juicy meatballs coated in a bourbon glaze
These Bourbon Meatballs are a delicious Southern-inspired appetizer that’s perfect for parties, holidays, or game days. They’re similar to those classic “baby shower meatballs” everyone loves, but this version gets a grown-up twist with a splash of smooth bourbon whiskey.
My husband is a big bourbon lover, so this recipe has become one of his favorites. The bourbon adds a warm, smoky sweetness that takes the sauce to the next level. The glaze is rich, tangy, and just a little boozy (but in the best way). You only need ½ cup, so grab a quality bourbon you’d actually enjoy sipping.
Serve these straight from the slow cooker for easy entertaining, or plate them up as a starter for your next dinner party. They’re always a crowd-pleaser!
Why You’ll Love These Bourbon Meatballs
- A grown-up twist on a classic favorite: These bourbon meatballs take the familiar party favorite and give it a sophisticated upgrade with a splash of bourbon whiskey.
- Sweet, smoky, and tender: Each bite is rich, smoky sweetness and a melt-in-your-mouth texture.
- Easy to make ahead: They’re simple to prepare in advance, so you can spend less time in the kitchen and more time with your guests.
- Perfect for any occasion: Serve them as an appetizer for parties or as a main dish with your favorite apps.
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Ingredients
- Ground Beef and Pork: The combo of beef and pork gives these meatballs the perfect texture and flavor.
- Bourbon: Use a good-quality bourbon that you’d enjoy drinking. The flavor shines through in the sauce, adding caramel and oak notes that pair great with the sweetness from the jelly and molasses.
- Apple Jelly: Apple jelly is the secret to that glossy, sticky glaze. It melts into the sauce and adds a light sweetness that balances the tangy chili sauce and bourbon flavor.
- Chili Sauce: Use the classic Heinz chili sauce, not the spicy Asian kind. It’s tomato-based with just the right amount of tang and sweetness, perfect for these cocktail-style meatballs.
See the recipe card below for full information on the ingredients and quantities.
How to Make Bourbon Whiskey Meatballs
Step 1: In a medium bowl, combine bread pieces and bourbon. Let stand briefly.
Step 2: Add the beef and pork, mixing by hand until combined.
Step 3: Add beaten eggs.
Step 4: Then, and tomato paste and season with seasoning, stirring until just combined.
Step 5: Roll into meatballs.
Step 6: In a large cast-iron skillet, heat oil over medium-high heat. Add meatballs in batches and cook, turning frequently, until browned.
Step 7: Remove from the skillet and drain on paper towels.
Step 8: In a Dutch oven, heat a little more oil over medium-high heat. Add onion and garlic, cooking until golden softened.
Step 9: Stir in chili sauce.
Step 10: Add jelly.
Step 11: Stir in molasses and bourbon. Cook until bubbly. Reduce heat to medium-low.
Step 12: Add the meatballs and simmer, stirring occasionally, until heated through.
Step 13: Serve and enjoy.
What to Serve with Bourbon BBQ Meatballs
These bourbon meatballs go great with other Southern appetizers like these smoked chicken wings on the pellet grill, Southern potato salad, classic pasta salad, or deviled eggs. They’re perfect for parties, game days, or family gatherings where everyone can grab a little bit of everything.
Expert Cooking Tips
- Soak the bread: Let the bread sit in bourbon long enough to absorb the liquid—it helps bind the meatballs and keeps them soft and moist inside.
- Use a quality bourbon: The flavor matters since it’s a main component of the sauce.
- Mix gently: Overmixing the meat can make the meatballs tough.
- Simmer low and slow: Let the sauce thicken and cling to the meatballs for the best texture.
Common Mistakes (and Fixes)
Here are a couple problems you might encounter when making meatballs:
- Sauce is too thin: Simmer uncovered for a few minutes to let it reduce.
- Meatballs are too dry: Use a mix of beef and pork and avoid overcooking.
- Bourbon flavor too strong: Let the sauce simmer longer to mellow out the alcohol.
Bourbon Meatballs Recipe FAQs
Yes! You can make the meatballs and sauce up to a day in advance. Store them in the refrigerator, then reheat gently before serving.
Yes. Rye or Tennessee whiskey also works well, though bourbon gives the richest, smoothest flavor, in our opinion.
Absolutely! Start by browning the meatballs in a skillet to seal in the flavor and get that nice golden crust. Remove them from the pan, then sauté the onion and garlic in the same skillet until fragrant and lightly browned. Transfer everything to a slow cooker, add the sauce ingredients, and stir to combine. Cook on low for about 2–3 hours, stirring occasionally.
More Potluck Ideas
Looking for more potluck recipes to bring to the party? Try these:
If you tried these Bourbon Meatballs or any other recipe on our blog, consider leaving us a 🌟 star rating and let us know how it went in the 📝 comments!
📖 Recipe
Bourbon Meatballs Recipe
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Ingredients
- 1 slice white bread torn into small pieces
- ½ cup bourbon divided
- 1 pound ground beef
- 1 pound ground pork
- 2 large eggs lightly beaten
- 2 tablespoons tomato paste
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 5 tablespoons olive oil divided
- 1 small yellow onion minced
- 2 cloves garlic minced
- 1 12-ounce jar chili sauce
- ½ cup apple jelly
- 2 tablespoons molasses
Instructions
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In a medium bowl, combine the torn bread and ¼ cup of bourbon. Let it soak until the bread absorbs the liquid.
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Add the ground beef, ground pork, eggs, tomato paste, salt, and pepper to the soaked bread. Mix gently by hand until everything is just combined—don’t overmix.
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Roll the mixture into 18 to 20 balls, about 1½ tablespoons each.
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Heat 4 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Add the meatballs in batches and cook, turning often, until browned on all sides. Transfer to a paper towel–lined plate to drain.
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In a medium Dutch oven, heat the remaining tablespoon of oil over medium-high heat. Add the onion and garlic, and cook until golden brown and fragrant.
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Stir in the chili sauce, apple jelly, molasses, and the remaining ¼ cup of bourbon. Cook, stirring occasionally, until the sauce starts to bubble.
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Reduce the heat to medium-low. Add the browned meatballs to the sauce and simmer, stirring occasionally, until the meatballs are heated through and coated in the glaze.
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Serve warm as an appetizer or over rice or mashed potatoes for a full meal.
Nutrition
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