Easy Bourbon Meatballs (Make-Ahead Appetizer or Slow Cooker Party Favorite)

These Bourbon Meatballs are tender, oven-baked meatballs coated in a thick, sweet-and-savory bourbon sauce that’s rich without being overpowering. They’re easy enough for a weeknight dinner, but shine as a make-ahead appetizer for parties, holidays, and game day. Bake them in advance, warm them in the slow cooker [paid link], and let guests help themselves — no last-minute stress required.

Sweet, saucy, and impossibly tender, these Bourbon Meatballs are oven-baked for flavor, then finished in a rich bourbon sauce you can make ahead and serve straight from the slow cooker [paid link]—perfect for parties, holidays, or easy entertaining.

Why This Recipe Works

• Panade = tender meatballs
  The soaked bread and milk keep the meatballs soft and juicy instead of dense or dry.
• Beef + pork blend for flavor
  Ground beef adds structure while pork brings richness, creating a perfectly balanced bite.
• Oven-baked, not fried
  Baking cooks the meatballs evenly, reduces mess, and makes them easy to prepare ahead.
• Sweet, tangy bourbon sauce
  Barbecue sauce, honey, mustard, and Worcestershire create layers of flavor that balance the bourbon without overpowering it.
• Simmering finishes everything
  Letting the meatballs warm in the sauce allows them to soak up flavor while staying tender.
• Make-ahead & slow cooker [paid link] friendly
  Baking first, then reheating in sauce, means stress-free serving for parties and holidays.

Ingredients

** You can find the full recipe ingredients and instructions on the printable recipe card below.

For the Bourbon Sauce

• Barbecue sauce
• Bourbon
• Honey
• Yellow mustard
• Worcestershire sauce

For the Meatballs

• Fresh parsley
• Milk
• Fresh bread
• Ground beef
• Ground pork
• Onion
• Garlic
• Salt
• Black pepper
• Egg

How to Make Bourbon Meatballs

** You can find the full recipe ingredients and instructions on the printable recipe card below.

1. Prepare the Sauce
   Combine all bourbon sauce ingredients in a Dutch oven [paid link] over medium-low heat. Stir until smooth and gently simmer.
2. Preheat the Oven
   Preheat oven to 350°F.
3. Make the Panade
   Place bread and milk in a large bowl. Let soak, then break into a soft breadcrumb mixture.
4. Mix the Meatballs
   Add remaining meatball ingredients. Gently combine using your fingertips to avoid compacting the meat.
5. Form & Bake
   Roll into 1-inch meatballs and place on a baking sheet. Bake for about 20 minutes, or until internal temperature reaches 160°F.
6. Finish in Sauce
   Transfer cooked meatballs to the simmering bourbon sauce and heat through before serving.

Variations

• Slow Cooker [paid link] Finish: After baking, transfer meatballs and sauce to a slow cooker [paid link] and heat on LOW for 2–3 hours.
• No Alcohol Option: Replace bourbon with apple juice plus a splash of vanilla for similar depth.
• Spicy Bourbon Meatballs: Add red pepper flakes or a splash of hot sauce to the sauce.
• All Beef: Use 2 pounds of ground beef if preferred.

People Often Ask (FAQs)

Can you taste the alcohol in bourbon meatballs?
No. The alcohol cooks off, leaving behind a rich, slightly smoky flavor.

Can I make bourbon meatballs ahead of time?
Yes. These meatballs are ideal for making ahead and reheating before serving.

Are bourbon meatballs good for parties?
Absolutely. They’re easy to keep warm in a slow cooker [paid link] and perfect for feeding a crowd.

Can I freeze bourbon meatballs?
Yes. Freeze baked meatballs and sauce separately for best texture.

Make-Ahead & Storage Tips

• Make Ahead: Bake meatballs and prepare sauce up to 3 days in advance. Store separately in airtight containers.
• Reheat: Warm gently on the stovetop or in a slow cooker [paid link] on LOW.
• Freeze: Freeze cooled meatballs and sauce separately for up to 3 months.
• Leftovers: Refrigerate leftovers for up to 4 days.

Final Thoughts

Whether you’re hosting a holiday gathering, planning game day snacks, or need a reliable crowd-pleaser, these Bourbon Meatballs deliver every time. With make-ahead flexibility and slow cooker [paid link] convenience, they’re the kind of recipe you’ll reach for again and again.

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Easy Bourbon Meatballs

Ronda Eagle | Kitchen Dreaming

These sweet and saucy Bourbon Meatballs can be baked ahead and finished in the slow cooker [paid link], making them the perfect stress-free appetizer for parties, holidays, or game day.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Dinner

Cuisine American

Servings 16 servings

Calories 249 kcal

Ingredients

  

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For the Bourbon Sauce:

• 1 cup barbecue sauce , your favorite
• 1 cup bourbon , your favorite [ See Note 1]
• 1/4 cup honey
• 1/4 cup prepared yellow mustard
• 1/8 cup Worcestershire sauce

For the Meatballs:

• 3 tbsp freshly chopped parsley
• 1/2 cup milk
• 3 slices fresh bread
• 1 lb ground beef [See Note 2]
• 1 lb ground pork [See note 3]
• 1/2 cup finely chopped onion
• 2 tbsp minced garlic
• 1 teaspoon salt
• ground black pepper , to taste
• 1 egg , beaten

Instructions

 

• Combine the sauce ingredients in a dutch oven [paid link] over medium-low heat, stirring to combine. [See Note 4]
• Meanwhile, preheat the oven to 350 degrees F.
• Into a large mixing bowl [paid link], place the bread and milk. allow bread to soak up the milk and then with your fingers break apart the bread into a wet bread crumb mixture.
• Next, add the rest of the meatball ingredients, into the bowl, breaking up the meats as you put them in. Using the tips of your fingers,  gently combine everything together without compacting the meat. This results in a very tender meatball. Compacting the meat yields a very dense meatball.
• Form into small 1" (1-ounce) balls, I use a small cookie scoop [paid link] to make them uniform. Makes between 16 and 32 meatballs depending on the size you choose.
• Transfer the meatballs to a baking sheet, and bake for about 20 minutes, or until cooked through. An instant read digital thermometer should read 160 degrees F.
• Place cooked meatballs into the simmering sauce [See note 4], and let heat through until ready to serve.

To Serve as an Appetizer:

• Place meatballs on a plate with toothpicks and add an extra serving bowl with a spoon for additional sauce.
• Place into a crock-pot which is set to warm and allow guests to serve themselves. [See note 4]

To Serve as an Entree:

• Serve with mashed potatoes, buttered noodles, or rice with an accompaniment of fresh steamed vegetables and a garden salad.

Notes

1. To Omit or replace the Bourbon:Use any brand bourbon you choose. If you wish to omit the bourbon, replace the liquid with beef stock, chicken stock, or water.
   1.  If you wish to omit the bourbon, replace the liquid with beef stock, chicken stock, or water.
   2. Use any brand of bourbon you choose. If you do not stock bourbon and do not wish to buy a large bottle, try instead a smaller 8-oz bottle – usually stocked near or behind the register.
2. Lean ground beef can be substituted with ground turkey or ground chicken. Increase your seasonings to compensate for the meat substitution as the chicken and turkey have milder flavors.
3. Pork can be substituted with lean ground beef, ground turkey, or ground chicken.
4. If serving in a crock pot, make sauce in the crock pot insert and set to low. Add the meatballs after cooking in the oven. Set to low or warm for serving at a party.

Nutrition

Serving: 21 oz meatballsCalories: 249kcalCarbohydrates: 17gProtein: 12gFat: 11gSaturated Fat: 4gCholesterol: 51mgSodium: 461mgPotassium: 286mgFiber: 1gSugar: 13gVitamin A: 130IUVitamin C: 2mgVitamin D: 1µgVitamin E: 1mgVitamin K: 13µgCalcium: 46mgFolate: 13µgIron: 1mgZinc: 2mg

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