Whiskey Barbecue Sauce Meatballs

I know. I know. Everybody and their Mother fixes either cocktail wienies or meatballs in a bottle of chili sauce, mustard and grape jelly. But what is an even better alternative? Cook up your own tangy barbecue sauce with a little hint of whiskey or bourbon to add a little kick. We are blessed to have access to both local honey and molasses. Maybe that's why this is so tasty? Andy thought this sauce was so good, when the meatballs were gone, he lapped up the rest of the sauce with whatever snack he was nibbling on.

We aren't big sports fans, with the exception of University of Tennessee football, but when the Super Bowl rolls around we fix up a wide variety of appetizers for dinner. I had a bag of frozen meatballs in the freezer and felt they needed to be a little extra. I believe these were turkey meatballs so that might have made these just a little bit healthier. LOL!

This whiskey barbecue sauce would be good slathered on some grilled chicken or ribs. The ingredient list will make enough for a batch of 28 frozen meatballs. If you want more to keep on hand, just double or triple the ingredients and store in the fridge.


1 cup ketchup
1/4 c molasses
1/4 c honey
1/2 tbsp. Low-Sodium Dale's or other marinade
1/4 c (or more) of your favorite whiskey or bourbon (Canadian Hunter or Woodford Reserve is what we would use)
1 tbsp. lemon juice
Salt, pepper and garlic salt to taste (Start with 1/4 tsp. each and add to suite your taste buds)

Add all the whiskey barbecue sauce ingredients in a saucepan and slowly heat on medium. Stir constantly until everything is well blended and let cook for about 30 minutes. Carefully add one bag of your favorite frozen meatballs to the sauce. Reduce heat to medium low and cover. Periodically stir so that the meatballs are all nicely covered. Once the sauce starts to bubble, reduce heat to low and let simmer until ready to serve. You may opt to keep warm in a small crock pot.


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