This post may include affiliate links. Thank you for your support.
If you’re looking for a meatball recipe that’s both incredibly delicious and easy to make, look no further than these Drunken Whiskey Bourbon Meatballs! Tender, juicy, made with a blend of ground beef or pork, and tossed with a glossy whiskey-infused sauce, these drunk meatballs make the ideal appetizer or main meal over mashed potatoes or rice.
Table of Contents
- About these drunken meatballs
- Why this recipe for drunk meatballs works
- Ingredients for bourbon meatballs
- Meatball ingredients
- Variations of these football meatballs
- How to make whiskey meatballs
- Tips for making jack daniels meatballs
- FAQs: frequently asked questions
- What binds meatballs together?
- Why add milk when making meatballs?
- Should meatballs be fried or cooked in sauce?
- Is it better to bake or fry meatballs before putting in sauce?
- Do you have to brown meatballs before baking them?
- Serving whiskey bourbon meatballs
- How to serve bourbon meatball appetizer?
- What to serve this bourbon meatballs recipe?
- Storing bourbon whiskey meatballs
- How long will meatballs keep?
- Can you freeze them?
- Reheating instructions
- More meatballs recipes!
- Jack Daniels Glazed Chicken Meatballs
- Ingredients
- Instructions
- Notes
- Nutrition
About these drunken meatballs
While I love TGI Friday’s meatballs, you know what I love even more?! Full control over ingredients, reducing meal expenses, and enjoying mouth-watering food straight from my kitchen! These Drunken Whiskey Bourbon Meatballs are soft and moist, packed with herbs and spices, and tossed in a thick Jack Daniel’s whiskey-infused glaze.
The glaze is slightly sweet with a touch of boozy flavor, and a subtle kick of heat. Baking the meatballs instantly makes this drunken meatballs recipe a healthier option for the family.
Enjoy your bourbon meatballs as party appetizers or a main meal served over pasta, mashed potato, or rice.
Why this recipe for drunk meatballs works
You won’t get drunk on these bourbon meatballs, but you may get hooked! Here’s why you’ll love this dish:
- Healthy. Baking the meatballs and having full control of the ingredients makes this a nutritious recipe.
- Restaurant-quality! Enjoy restaurant-quality bourbon whiskey meatballs without the expense of eating out.
- Make ahead. Make the meatballs and glaze in advance to reduce the recipe time.
- Appetizer or main meal! Serve these whiskey meatballs as delicious party appetizers or a hearty family meal.
Ingredients for bourbon meatballs
Bourbon meatballs appetizer is loaded with flavor, soft, moist, and saucy! Here’s everything you need:
Meatball ingredients
- Ground chicken – I don’t recommend using all ground chicken breast!
- Substitution: Ground turkey, ground pork, or ground beef. This will change the taste of the meatballs but the recipe will still be great!
- Garlic cloves – Minced. For the bourbon whiskey meatballs and the glaze.
- Yellow onion – Finely diced. For the drunken meatballs and the glaze.
- Substitution: Shallots.
- Curly parsley leaves – Washed, dried, and minced.
- Panko bread crumbs – Homemade breadcrumbs can also be used.
- Cayenne pepper – For a kick of heat in the bourbon glazed meatballs and the glaze. Increase or decrease to suit your preference.
- Dried oregano – Freshly juiced.
- Poultry seasoning
- Kosher salt and black pepper – Popular savory dish staples!
- Substitution: Flaky sea salt works great too!
- Large egg – Helps to bind the meatball mixture.
- Buttermilk – Adds moisture for ultra-juicy meatballs.
- Substitution: Sour cream or half-and-half.
- Chicken stock – Unsalted
- Substitution: Unsalted vegetable stock or beef stock.
- Pineapple juice – Bottled or juice from canned pineapple pieces.
- Teriyaki sauce
- Reduced sodium soy sauce
- Dark brown sugar
- Lemon juice – Freshly squeezed is best, but bottled juice can be used in a pinch.
- Jack Daniels whiskey – The alcohol burns away from the heat of the cooking, leaving you with irresistible bourbon flavor.
- Substitution: Use your favorite brand of whiskey.
- Cornstarch – Helps to thicken the glaze.
Variations of these football meatballs
- Ground chicken. Use ground pork, ground beef, or ground turkey for a slightly different flavor to these bourbon co*cktail meatballs.
- Spice level. Increase the cayenne pepper in the meatball mixture and glaze for an extra kick of heat or omit it completely!
- Whisky. You can omit the alcohol if you wish. A non-alcoholic substitute, such as Lyre’s American Malt can be used or you can increase the pineapple juice and add apple cider vinegar.
How to make whiskey meatballs
Tips for making jack daniels meatballs
- Ground meat. Use ground chicken, NOT all ground chicken breast! Trust me, all ground chicken breast will result in dry and crumbling meatballs, which you don’t want.
- Glaze. Extra glaze can be used to coat chicken breast, tofu, pork, beef ribs…pretty much anything! Make it a day ahead to reduce overall recipe time.
- Quality ingredients. For the best flavor and results, always use high-quality ingredients.
FAQs: frequently asked questions
What binds meatballs together?
This bourbon meatball recipe uses egg and Panko breadcrumbs as binding agents, preventing the Jack Daniels meatballs from falling apart.
Why add milk when making meatballs?
Milk or buttermilk adds flavor and moisture to this drunken meatball recipe to help the meatballs keep their shape.
Should meatballs be fried or cooked in sauce?
Simmering meatballs in a sauce can increase flavor and moisture, although you can easily bake or fry your meatballs instead.
Is it better to bake or fry meatballs before putting in sauce?
Baking or frying meatballs creates an outer crust on the meatballs which helps them keep shape and not fall apart. Cooking the meatballs in sauce adds a lot of extra flavor, but the meatballs may be softer.
Do you have to brown meatballs before baking them?
No. Meatballs can be baked raw without browning them.
Serving whiskey bourbon meatballs
The best thing about these saucy meatballs is their versatility in serving!
How to serve bourbon meatball appetizer?
Serve these drunken meatballs in a fondue pot with the burner lit to keep the meatballs warm. Or if you are looking to transport the meatballs to a potluck or party, add them to a crock pot or slow cooker to keep them warm.
What to serve this bourbon meatballs recipe?
Turn these whiskey meatballs into a hearty and comforting meal by serving them over mashed potato, noodles, or rice.
Storing bourbon whiskey meatballs
How long will meatballs keep?
- Store leftover bourbon whiskey meatballs in an airtight container in the refrigerator with leftover glaze for 3 days.
- Make the bourbon sauce for meatballs a day in advance and store it in an airtight container in the fridge.
Can you freeze them?
Yes! Allow the meatballs to cool completely and then store them in an airtight container or freezer-safe bag for up to 3 months. Thaw them overnight in the fridge and reheat.
Reheating instructions
Reheat leftover glazed meatballs in a saucepan over medium-low heat until heated through. Glaze that has been made in advance can be reheated over low heat until warmed before tossing freshly baked meatballs in the glaze.
These crazy-delicious drunken meatballs are sticky and boozy – perfect for potlucks and parties or as hearty family meals that everyone will love!
Cheyanne
Craving MORE? Follow all the deliciousness onFacebook,PinterestandInstagram!
More meatballs recipes!
- Fall Meatballs
- Plant Based Meatballs
- Meatball Bake
- Dr Pepper Meatballs
Jack Daniels Glazed Chicken Meatballs
4.80 from 5 votes
Author: Cheyanne Holzworth
Total Time: 1 hour hr 25 minutes mins
Prep Time: 20 minutes mins
Cook Time: 1 hour hr 5 minutes mins
Servings: 6
Print Recipe Pin Recipe
Tender chicken meatballs with a sticky Jack Daniels glaze. These epic meatballs are perfect for parties!
Ingredients
- Meatballs:
- 1 pound Ground Chicken (preferably NOT all ground chicken breast)
- 3 Cloves Garlic – minced
- ½ Small Yellow Onion – finely diced (about ½ cup)
- 3 TBS Curly Parsley Leaves - Minced
- ½ Cup Panko Breadcrumbs
- ½ tsp Cayenne Pepper
- ½ tsp Dried Oregano
- 1 tsp Poultry Seasoning
- 1 tsp Kosher Salt
- ½ tsp Ground Black Pepper
- 1 Large Egg – beaten
- 2 TBS Buttermilk
- Glaze: (yields roughly 1 cup)
- ¾ Cup Unsalted Chicken Stock
- 1 Cup Pineapple Juice
- 1/3 Cup Teriyaki Sauce
- 1 ½ TBS Reduced Sodium Soy Sauce
- 1 Cup Dark Brown Sugar , packed
- 3 TBS Lemon Juice
- ¼ Cup Yellow Onion – finely diced (about a quarter of a medium sized onion)
- 3 Cloves Garlic - minced
- ¼ Cup Jack Daniels Whiskey
- ¼ tsp Cayenne Pepper
- ½ tsp Kosher Salt
- 1 TBS + 1 tsp Cornstarch
Instructions
For the Glaze: In a medium sized saucepan over medium-high heat, combine the stock, pineapple juice, teriyaki sauce, soy sauce and brown sugar. Bring contents to a boil.
Stir in the remaining ingredients, except for the Cornstarch.
Immediately reduce to a simmer over medium-low heat, stirring occasionally. Simmer glaze, stirring occasionally, until reduced by half, about 1 hour.
Mix the cornstarch with 3 tablespoons of water. Slowly whisk into the glaze. Continue to simmer until thickened to desired consistency, about 5 additional minutes.
Meanwhile, Make the Meatballs: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper for easy clean up.
In a large mixing bowl combine all of the meatball ingredients. Use your hands to mix ingredients together, being sure NOT to over mix the meatballs. For medium sized meatballs, scoop 2 tablespoons of chicken mixture into hands and form into a ball. Place onto prepared baking sheet.
Bake for 25-30 minutes, or until an instant read thermometer inserted into a meatball reads 165 degrees F.
Toss the meatballs with the glaze.
Serve immediately with additional glaze on the side for dipping.
Notes
*Recipe yields approximately 18-20 meatballs
*Glaze can be made a day in advance and stored, covered, in the refrigerator. Reheat in a small saucepan over medium low heat until warmed throughout, stirring occasionally. Toss with hot meatballs.
*Glazed meatballs will keep, covered, in the refrigerator for up to three days.
*To reheat glazed meatballs: Place in a medium sized saucepan over medium low heat and cook, stirring occasionally until warmed throughout.
Nutrition
Calories: 370kcal Carbohydrates: 53g Protein: 17g Fat: 7g Saturated Fat: 2g Cholesterol: 96mg Sodium: 1316mg Potassium: 635mg Sugar: 43g Vitamin A: 300IU Vitamin C: 11.5mg Calcium: 74mg Iron: 1.9mg
Course: Appetizer, Snack, starter
Cuisine: American
Did you make this recipe?
Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!