It wouldn't be a football game without my mom's bourbon meatballs. I remember the first time I had them. I was home for Christmas Break, and I went to my friend, Mason's annual Christmas party. Let's just say that I had a few whiskey and Dr. Peppers at the party, and I wasn't feeling so hot the next morning. I woke up on Christmas Eve Day to the smell of bourbon and BBQ wafting through my parents' house. At the time, I thought I was just dreaming the bourbon/whiskey smell due to the night before, but I stumbled downstairs to find bourbon meatballs on the stove. The bourbon mostly cooks out, of course, but I could still smell it, and it was surprisingly mouth-watering. Ever since that morning, I have always tried to have the meatballs at a few football game watching parties each year.
- 1 package (appr. 2 lbs) of meatballs
- 1 bottle of Bar-B-Q sauce
- 1 c bourbon
- 1/2 c honey
- 1/2 c mustard
- 1 tbsp Worcestershire
- Whisk bbq sauce, bourbon, honey, mustard, and Worcestershire sauce in a pot on the stove
- Bring mixture to a boil
- Turn burner to low
- Add meatballs
- Cook at least 30 mins (and up to 6 hours), stirring every now and then to cover the meatballs with sauce
*It is really messy to try to measure out the BBQ sauce so I just dump in the whole bottle.
*Do NOT think: "Oh, I only have 1/2 a cup of bourbon left, I should just use the rest of this in the meatballs." They will NOT taste good! I did this once and it was like taking a shot of bourbon with a little bit of meat aftertaste. Stick with the measurements on this part.
|My football crockpot|