Description
How to make slow cooker bourbon meatballs with savory beef and a sticky, sweet glaze that’s perfect for effortless entertaining.
Ingredients
- Main Components:
- 2 pounds lean ground beef (80/20 preferred)
- 1 cup plain breadcrumbs
- 1 large egg, lightly beaten
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 cup ketchup
- Flavor Builders:
- 1/2 cup good quality bourbon
- 1/2 cup packed light brown sugar
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Seasonings & Spices:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Finishing & Garnish:
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Mix Meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, onion, minced garlic, salt, pepper, and optional red pepper flakes. Mix gently until just combined; avoid overmixing to keep them tender. This is the base for your delicious Crock Pot Bourbon Meatballs.
- Form Meatballs: Roll the meat mixture into uniform 1-inch meatballs. This usually yields about 40-50 delicious meatballs. Arrange them on a plate or baking sheet, ready for the slow cooker to ensure even cooking.
- Whisk Sauce: In a separate medium bowl, whisk together ketchup, bourbon, brown sugar, soy sauce, Dijon mustard, and apple cider vinegar until completely smooth. This creates the signature sticky glaze for your Crock Pot Bourbon Meatballs.
- Slow Cook: Carefully place the formed meatballs into your slow cooker. Pour the rich bourbon sauce evenly over them, ensuring each meatball is coated. Cook on low for 3-4 hours or on high for 2-3 hours until tender.
- Glaze & Heat: Stir the Crock Pot Bourbon Meatballs gently to ensure even coating in the thickened sauce. Continue cooking for another 15-30 minutes if you prefer a thicker glaze. The meatballs should be perfectly cooked through.
- Garnish & Serve: Once ready, transfer the Irresistible Crock Pot Bourbon Meatballs to a serving dish. Garnish generously with fresh chopped parsley and a sprinkle of sesame seeds. Serve warm with toothpicks for easy enjoyment!
Notes
Don’t overmix the meatball mixture; it will result in tough, rubbery meatballs. Mix gently for tender results.
Store leftover Crock Pot Bourbon Meatballs in an airtight container in the refrigerator for 3-4 days.
Substitute bourbon with apple cider or beef broth for a non-alcoholic version; apple cider works best.
Serve these irresistible meatballs warm directly from the slow cooker with toothpicks or over rice.
Roll meatballs and store uncooked in the fridge for up to 24 hours; whisk sauce just before cooking.
Sear meatballs briefly before slow cooking for a richer, deeper savory flavor and crust.
**Allergy Information:** Eggs, Gluten, Soy, Sesame