Bourbon Meatballs Recipe Southern Living Food

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:

• Combine the first 5 ingredients to make the bourbon sauce.
• Pleace in a dutch oven at medium heat for 5 minutes.
• Add the meatballs and bring to a boil.
• Reduce heat and simmer 25 minutes.

BOURBON BALLS

Steps:

• Stir together first 4 ingredients in a large bowl until well blended.
• In a separate bowl, stir together bourbon and corn syrup until well blended. Stir bourbon mixture into the wafer mixture. Shape into 1-inch balls; roll in powdered sugar. Place finished bourbon balls in a lidded container, cover, and chill at least 30 minutes. Store chilled in a container up to 2 weeks.

VENISON MEATBALLS WITH A CREAMY BOURBON REDUCTION

Steps:

• Trim crusts from bread slice and put bread and milk together in a bowl.
• Cook on high in the microwave until warm, about 1.5 minutes.
• Mash the bread and milk and let cool.
• Put the ground venison, sausage, eggs, salt, pepper, parsley, onion, Parmesan, and the bread and milk, and Stilton crumbles all in a large mixing bowl and GENTLY mix together.
• Pour the Panko into a flat bowl.
• Roll into little 1-1.5" balls and roll through the Panko.
• Heat the oil (about 1/4" up the sides) in a deep skillet.
• Brown the meatballs on all sides and remove to a plate topped with a paper towel to drain off the excess oil.
• Then place the meatballs in a crockpot or Dutch oven on high to keep very warm and to continue to cook.
• Drain off all the oil except for about 3 TBS of the oil and keep all the bits in the skillet and sautee the onions, mushrooms, and garlic until soft and onions are browned slightly.
• Add the thyme and sage and stir, cook another minute.
• Deglaze the pan with the Bourbon and reduce to about 1/4 cup then add 4 cups beef broth and reduce again by 1/2.
• Slowly add the cream, whisking constantly.
• Bring to a Simmer and then pour into the crockpot and cook for 3-5 hours.
• Adjust liquid as needed. May need more beef broth or you can also use water at this stage.
• If your sauce is too thin use a little buerre manie and thicken prior to serving.
• Deglaze the pan.