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a plain bowl of small browned pork meatballs with tiny bacon flecks inside and a dark glossy reddish-brown bourbon glaze, with no bacon strips on top, bourbon glass, toothpicks, herbs or garnish
Rachel Kim

Crockpot Bourbon Meatballs

Minced bacon goes into these pork meatballs, where its smoky flavor can carry through the soft center instead of sitting as a garnish on top. The bourbon sauce gets a brief stovetop simmer before it meets the crockpot, with molasses supplying a darker sweetness than another spoonful of grape jelly. Keep the bacon pieces fine so they mix evenly and cook with the pork. A rimmed baking sheet catches the fat released during browning, and you can lift the meatballs away from it before the slow finish. The finished glaze should look dark and glossy, with enough vinegar left in the bite to keep it savory.
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Prep Time 25 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/4 lbs ground pork
  • 4 oz raw bacon very finely minced
  • 1/2 cup plain panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried sage
  • 1 tsp neutral oil for sheet pan
  • 1/3 cup bourbon
  • 1/2 cup ketchup
  • 3/4 cup low-sodium chicken broth
  • 1 tbsp molasses
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard

Method
 

  1. Heat the oven to 425°F and oil a rimmed sheet. Soak panko in milk for 3 minutes, then gently mix with pork, minced bacon, egg, salt, pepper and sage. Shape 24 equal meatballs.
  2. Bake for 18 to 22 minutes until the centers reach 160°F. Lift meatballs away from the rendered fat with a slotted spatula.
  3. Meanwhile, pour bourbon into a saucepan away from open flame and simmer gently for 4 to 5 minutes. Stir in ketchup, broth, molasses, vinegar and Dijon and bring back to a simmer.
  4. Transfer hot sauce and hot meatballs to a 4-quart slow cooker. Cover and cook on HIGH for 2 hours, turning gently once, until the centers reach 165°F. Uncover for the final 10 to 15 minutes if the glaze needs reducing.
  5. Stir gently to coat and serve about 3 meatballs per appetizer portion. Keep covered on WARM only while the food remains at least 140°F.