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Crockpot Bourbon Meatballs on a plate
Andrew Fowler

Crockpot Bourbon Meatballs

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