Bourbon Meatballs

• Meat

  • 3/4 lb Ground beef
  • 3/4 lb Ground pork

• Produce

  • 1/2 cup Onion

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Barbecue sauce
  • 3 tbsp Chili sauce, hot
  • 1 Jar apricot preserves (about a cup

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1 lots of Pepper, fresh cracked
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Snacks

  • 1/2 cup (1 sleeve, finely crushed ritz cracker crumbs

• Beer, Wine & Liquor

  • 1/2 cup Bourbon

• Liquids

  • 1/4 cup Water

Found on theviewfromgreatisland.com

Directions

• Set oven to 350F
• Put the above ingredients, except the olive oil, in a large mixing bowl, breaking up the meat as you put it in. Mix together, using the tips of your fingers to gently combine everything without compacting the meat. I like to do this in my stand mixer.
• Form into small 1 balls, I use a small scoop to make them nice and uniform.
• Heat 2 Tbsp of olive oil in a skillet and brown the meatballs, working in batches. Transfer the meatballs to a baking sheet, and bake for about 10 minutes, until cooked through. (Check with a thermometer, it should read 160 degrees)
• Place cooked meatballs into the sauce, and let heat through until ready to serve. Serve on a plate with toothpicks, a drizzle of sauce, and lots of napkins. Serve a bowl of sauce on the side for extra dipping.
• To make the sauce, combine all the sauce ingredients in a skillet and bring to a simmer. Simmer gently for about 10 minutes until thick.