Cocktail Meatballs with Bourbon and jelly preserves are a perfect appetizer to bring some sweet heat to your party. Easy to make homemade or substitute with frozen, these meatballs will be gone from your tray in minutes with people begging for seconds
Place 2 tablespoons oil into a skillet and heat until hot.
Mix ground beef, onions, bread crumbs together. Season with salt and pepper. ( I find the best way to mix it all evenly is with your hands! )
Use a 1 tablespoon portion scoop to scoop the meat into balls or simply use your hands to create the meatballs.
Place meatballs into hot oil and cook, rotating evenly until all sides are browned, about 8-10 minutes.
Remove all meatballs from pan and drain excess grease on paper towel.
Drain pan of grease.
Add peach and orange preserves to pan, barbecue sauce, whiskey, brown sugar, molasses and splash of hot sauce. Mix well.
Heat sauce over medium heat and continue to cook as it bubbles and boils.
Cook for 3-5 minutes or until liquid is reduced.
Reduce heat to low and return meatballs to pan.
Use tongs to evenly coat with sauce and heat on medium low until hot.
Serve while hot. Its easiest to put toothpicks in the meatballs if serving at a party.
Makes about 2 dozen meatballs.
MEATBALL CHILD FRIENDLY VARIATION WITHOUT ALCOHOL TASTEA lot of times, kids do not love the flavors of Bourbon sauce.
Therefore a quick substitute for this recipe is to follow as directed, but substitute the 1/2 cup of alcohol for ORANGE JUICE and the 1 tablespoon of molasses for HONEY.
This is the version I show in the recipe video here.
NOTE ON THE EGG: In my original recipe, you will note there is an egg in the image. That is because I had used an egg and breadcrumbs to bind the meatball, but in later renditions (see video) decided to leave that out. If you were taught to use an egg to help mold meatballs, you can still move forward with that - or you can leave it out. Its really a preference thing.