Barbaque Bourbon Meatball Recipe
Barbecue bourbon meatballs
  • 2½ lbs of ground chuck
  • 2 lbs of ground pork
  • 1 cup of Parmesan cheese
  • 1 cup of plain bread crumbs
  • ½ of a grated onion
  • ¼ cup of dehydrated onions
  • 2 tsp of kosher salt
  • ¼ tap of black pepper
  • 2 tbs of garlic powder
Barbecue sauce
  • 3 oz of bourbon (ky's finest)
  • 1 cup of ketchup
  • 1 cup of brown sugar (dark is best)
  • 1 tbs of horseradish mustard
  • 1 tbs of whole grain Dijon mustard
  • ½ tbs of sriracha sauce
  • 2 tbs of chili powder
  • 2 tbs of minced onion
  • 1 tbs of granulated garlic
  • ¼ cup of pickle juice
  • 1 jar of Rosemary spiced apricot preserves
  • 1 cup of chicken stock
  1. In a medium saucepan add all ingredients for the sauce and place on the stove on medium low.
  2. Stir to combine and stir occasionally.
  3. Allow to simmer and reduce for 20-25 minutes.
  4. In a large mixing bowl place all dry ingredients and stir to combine.
  5. Add in meats and using your hands beak up the meats.
  6. Add in eggs and grated onion.
  7. Mix the ingredients until they are all combined, careful not to overwork the dough.
  8. Using a small spring loaded ice cream scooper or eye ball it, roll the balls and place on a sprayed cookie sheet.
  9. This mixture made about 50 or so meatballs.
  10. Place in a 400 degree oven and cook for 15-20 minutes or until done.
  11. I placed the cooked sauce into a crockpot and then placed the done meatballs inside the sauce.
Recipe by Wanna Bite at