Bourbon Meatballs Food

BOURBON MEATBALLS APPETIZER

Steps:

• In a large mixing bowl, place all the meatball ingredients (except the olive oil) and mix them together with your hands
• Grab a small amount of meat and roll it into a meatball (you choose the size), place each ball on a plate until all the meat is used up
• Heat a sauté pan and add up to 2 tablespoons of olive oil
• Add the meatballs and sauté them, turning them every 30 seconds to brown all the sides. Should take around 8 minutes total
• Remove meatballs from pan and set aside
• Add all the ingredients for the sauce, bring it to a boil and cook it for 10 minutes
• Lower the heat and add meatballs. Stir until the sauce covers them
• Continue simmering for 5 minutes
• Plate
• Eat
• Smile
• Enjoy

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:

• In a small bowl, mix panko and milk and set aside.
• In a large bowl mix beef, pork, eggs, onion, salt, pepper, garlic powder and the panko-milk mixture.
• Use a one-ounce scoop and scoop out 42 balls.
• Line the balls up on your cutting board and slice each in half.
• Place a piece of parchment over a sheet tray and preheat oven to 350 degrees F.
• Keep your hands wet and roll each ball round, total of 84 and line up on a sheet tray.
• Bake ten minutes. This is just enough so that they keep their shape before adding to the sauce.
• While meatballs are baking, in a medium to large pan, add brown sugar, ketchup, bourbon, Worcestershire sauce and hot sauce and whisk over medium heat until it starts to bubble. Hold on low until the meatballs come out of the oven.
• Add the partially cooked meatballs to the sauce, bring to a simmer and cover. Lower heat to low and cook 25 minutes.
• Alternately you can cook uncovered for the 25 minutes, stirring every so often. This will yield a thicker sauce.
• Serve as an appetizer, or as a meal with rice, noodles or mashed potatoes.

BOURBON BALLS

Steps:

• For the bourbon balls: Pulse the vanilla wafer cookies and pecan halves in a food processor until the mixture turns to fine crumbs. Add the cocoa powder, confectioners' sugar, bourbon, corn syrup, vanilla and salt, then pulse until the mixture is thoroughly combined and holds together when squeezed.
• Scoop the mixture into 1-inch balls (each about 1 tablespoon; about 25 total) on a parchment-lined baking sheet. Roll each ball between the palms of your hands so they're smooth and compact. Transfer to the refrigerator to chill and firm up slightly, about 10 minutes.
• For the coating: Meanwhile, put the chocolate and oil in a medium microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted and smooth, about 1 1/2 minutes.
• Working one a time, use 2 forks to gently lower each bourbon ball into the chocolate mixture, turning to make sure the entire ball is coated. Let any excess chocolate drip off, then return to the baking sheet. Top with a pecan half. Return to the refrigerator until the chocolate is just set, about 5 minutes.

CROCK POT BOURBON MEATBALL RECIPE

Steps:

• In a medium-size mixing bowl, add ketchup, honey, Worcestershire sauce, apple cider vinegar, bourbon, red pepper flakes and garlic. Whisk together.
• Add meatballs to the Crock Pot. Pour sauce over and stir to coat the meatballs. Place lid on and set the timer to 4-5 hours on LOW or 3-4 hours on HIGH.
• When timer goes off, gently stir meatballs in sauce and serve.