Bourbon Whiskey Appetizer Meatballs

This is a modified recipe for my appetizer meatballs, using bourbon whiskey in the sauce.  Feel free to change the ingredients as you see fit.  This is definitely hearty and delicious – and you will not find many leftovers!




2 lbs. Ground Beef (85%)

1 ½ Cups Seasoned Breadcrumbs

1 Egg

1 Pkg. Onion Soup Mix (Knorrs)

1 Stick Butter


1 Cup Ketchup

½ Cup Brown Sugar, Packed

¼ Cup Bourbon Whiskey

1 Tsp. Lemon Juice

1 Tsp. Worcestershire Sauce



In a large bowl, combine all meatball ingredients (except for butter).  Using a melon ball scoop, shape small cocktail sized meatballs.  In a large sauté pan, over medium heat, melt the stick of butter.  Place the meatballs in the sauté pan and brown each side.  In a separate sauté pan, over medium heat, mix the sauce ingredients until well combined and hot, approx. 15 minutes.  Drain the meatballs and add them to the sauce mixture.  Simmer for approximately 1 hour, until meatballs are cooked through and flavors are combined.  Serve warm.  (If desired, meatballs can be kept refrigerated in an airtight container for several days before serving, or can be frozen for several weeks.)