One of the absolute must-have items on the menu for any cocktail party I’ve ever hosted is cocktail meatballs. It’s as classic as a crudites platter or a cheese plate, and it appeals to men, women, and children. Not only is it economical but it’s also a great time saver since it feeds a crowd with very little effort. The magic is in the sauce and there are a ton of recipes out there. One of the tried and true recipes I’ve used is this bourbon sauce adapted from Southern Living. These bourbon meatballs also fit right in for a derby party since bourbon has a huge presence at the event.
Another bourbon infused recipe that comes out for holidays and derby parties are these sweet bourbon balls. These are easier to make than truffles, and make for a fun party favor, or add it to your dessert table for when you want just a small bit of sweetness. Make sure to keep these away from children since it has bourbon inside.
Bourbon Cocktail Meatballs
- 32 ounce bag Frozen meatballs {I get them from Sam’s or Costco}
- 2 cups classic barbecue sauce
- 1 cup bourbon
- 1 cup mustard {yellow}
- 1 cup honey
- 1 teaspoon garlic powder {not garlic salt}
- 1 teaspoon dried onion flakes
- 3 Tablespoons lemon juice
- 1/4 teaspoon Worcestershire sauce
Add frozen meatballs to large crock pot. Combine all of sauce ingredients together in a bowl and then pour over meatballs.
Add lid and cook on high for 2-3 hours. Turn to low or warm setting and serve.
Bourbon Balls
- 1 cup Vanilla Wafers crumbs {pulse them in a food processor to get them crushed}
- 1 cup pecans, toasted and crushed
- 1 cup powdered sugar
- 2 Tablespoons cocoa powder
- 1/4 cup good bourbon
- 1 Tablespoons light corn syrup
- Extra cocoa powder and powdered sugar for coating.
In a bowl, combine cookie crumbs, pecans, sugar, and cocoa. Add bourbon and corn syrup and mix well until moistened.
Scoop up small amounts and roll into bite size balls. Roll into cocoa powder or powdered sugar for coating and repeat with remaining mixture.
Store in air tight container in the refrigerator for 2 or 3 days for best flavor, and serve or give as gifts.
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