Description
How to make tender crock pot bourbon meatballs with a sweet and savory glaze that are perfect for effortless entertaining and game day.
Ingredients
- For the Meatballs:
- 1 ½ pounds lean ground beef (80/20 recommended)
- ½ cup plain breadcrumbs
- 1 large egg
- ¼ cup finely diced yellow onion
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Irresistible Bourbon Glaze:
- 1 cup ketchup
- ½ cup packed light brown sugar
- ½ cup bourbon (your favorite drinking bourbon works!)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- For Garnish:
- 2 tablespoons fresh parsley, chopped
Instructions
- Mix Meatballs: Combine ground beef, breadcrumbs, egg, onion, minced garlic, and seasonings in a large bowl. Mix gently until just combined, avoiding overworking the meat ensures tender results for your homemade meatballs.
- Form & Sauce: Roll the meat mixture into 1-inch meatballs and set aside. In a separate bowl, whisk together ketchup, brown sugar, bourbon, Worcestershire sauce, and Dijon mustard for the irresistible glaze.
- Coat Meatballs: Carefully place the formed meatballs into your crock pot in a single layer if possible. Pour the bourbon glaze evenly over them, ensuring each meatball is well coated for maximum flavor absorption.
- Cook Meatballs: Cover and cook the Crock Pot Bourbon Meatballs on low for 3 hours. The glaze will thicken beautifully, and the meatballs will be cooked through, becoming incredibly tender and juicy for effortless entertaining.
- Stir & Rest: After cooking, give the Crock Pot Bourbon Meatballs a gentle stir to re-coat them in the delicious, thickened glaze. Let them rest for 5-10 minutes to allow the rich flavors to meld beautifully before serving.
- Garnish & Serve: Transfer your amazing Crock Pot Bourbon Meatballs to a warm serving platter. Sprinkle fresh chopped parsley over the top for a vibrant finish, then serve immediately with toothpicks for easy grabbing.
Notes
Gently mix meatball ingredients to prevent tough, dense results; overworking compacts protein.
Store leftover meatballs in an airtight container in the refrigerator for 3-4 days; check for freshness before reheating.
Substitute bourbon with apple juice or beef broth with vanilla for a non-alcoholic version, though flavor depth may differ.
Serve meatballs warm with toothpicks; pair with a fresh green salad or crusty bread to complement the sweet and savory glaze.
Prepare meatballs and glaze separately a day ahead, refrigerating until ready to combine and cook in the crock pot.
Sauté onion and garlic before adding to the meat mixture to build a richer, deeper flavor foundation for your meatballs.
**Allergy Information:** Eggs, Gluten, Fish