Bourbon BBQ Meatballs

These bourbon bbq meatballs are the perfect holiday appetizer. They are easy to make and packed full of homemade bourbon bbq sauce flavor.

You know when you go to a party and see all the appetizers and you get excited? That’s how I feel when I go to a holiday party and I see meatballs. They are hands down my favorite thing on the menu. Well, if I’m being honest it’s really tie between meatballs and pigs in a blanket.

You know you love them too.

These little meatballs are homemade (you could always use frozen if you’re short on time) and are swimming in a super simple homemade stovetop bourbon bbq sauce. That’s right. I worked bourbon into my bbq sauce – oh yeah!

{Items used in this post – bamboo party forks and Anolon Nouvelle Copper Hard Anodized Nonstick 10-Inch Covered French Skillet}

The best apart about this dish is that you can make the meatballs and sauce ahead of time and then simple re-heat either on the stove top or in a slow cooker for a party. Or if you’re like me you would make them for dinner. There are no rules that say you can’t eat appetizers for dinner…right?

Bourbon BBQ Meatballs

These bourbon bbq meatballs are the perfect holiday appetizer. They are easy to make and packed full of homemade bourbon bbq sauce flavor.

Yield: 18-20 meatballs

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 70 minutes

Ingredients:

For the meatballs:

  • 1 pound ground meatloaf mix, (ground beef, pork and veal)
  • 1 cup chopped fresh baby spinach
  • 1/3 cup seasoned bread crumbs
  • 1 large egg
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chipotle chili powder
  • Kosher salt and pepper, to taste

For the sauce:

  • 1 cup ketchup
  • 1/2 cup bourbon
  • 3 tablespoons dark brown sugar
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chipotle chili powder
  • Pinch kosher salt

Disclosure: This recipe is sponsored by Anolon. I received financial compensation and free cookware to create this recipe. As always, all opinions and ramblings are my own.