Shelly's Recipe

Bourbon Meatballs

Category: Meatballs

Bourbon Sauce

2 bottles of Barbecue Sauce
1 small can of Tomato Paste
2 jars of Apricot Preserves
Tabasco Sauce to taste (5 drops are a good start)
1 cup of Bourbon (Jack Daniels or Southern Comfort are great for this)

NOTE: This sauce covers two pounds of Meatballs, (beef, turkey, pork, or a combination of any two, see recipe below)


Heat all of the sauce ingredients, except the bourbon, in a large saucepan, stirring constantly.

After you bring it to a boil, stir in the Jack Daniels or Southern Comfort bourbon.

Add the cooked meatballs.

Keep warm in a chafing dish, serve with toothpicks, or a slotted or regular serving spoon.


Meatballs

1 lb Ground Beef
1 lb Ground Turkey (or Pork, or Chicken, or just use 2 pounds Beef)
2 Eggs
1 cup Breadcrumbs
1/3 cup Parmesan Cheese
1 teaspoon chopped or dried Oregano
1 chopped Garlic Clove
1/4 finely chopped Onion
1 teaspoon chopped Basil
1/2 teaspoon Salt
1/2 teaspoon Pepper


Mix all ingredients together by hand.

Form the meatballs by hand into bite-sized balls about the size of ping-pong balls.

Use a tablespoon to measure the amount of the meat mixture you use for each ball, for uniformity.

On a large Pyrex baking pan or cookie sheet, bake the meatballs in a 350 degree oven for 30 minutes.

When you remove the meatballs from the oven, make sure they aren’t stuck to your baking pan while they are hot. Use cooking tongs to loosen them if they are stuck.

Add the meatballs to the above sauce, and serve as Hors d’Oeuvres.

NOTE: You can also use these great meatballs in spaghetti sauce as well.