There’s something undeniably comforting about meatballs simmering away while their rich, savory scents weave through the air. This recipe for Slow Cooker Bourbon Meatballs has been one of my go-to crowd-pleasers for years. I remember the first time I made these for a family gathering—everyone came back for seconds, and I can’t say I blame them. The tender meatballs become so infused with that sweet and tangy sauce; it’s a match made in culinary heaven.

It’s one of those recipes that quietly becomes part of your repertoire, suitable for everything from game day snacking to a cozy weeknight dinner alongside some rice. It takes a bit of time, but once you set it and forget it, you’ll be rewarded with a dish that’s not only delicious but effortlessly impressive.

What makes this recipe special

This recipe speaks to the best of what slow cooking has to offer: depth of flavor with minimal fuss. The combination of bourbon, honey, and soy sauce creates this sweet-savory harmony that clings to each meatball, transforming the humble frozen meatball into something truly crave-worthy.

You’re not just throwing a sauce together; you’re crafting something that will kick up any gathering—put it on a platter with toothpicks, and watch them disappear. Plus, you have the flexibility to serve these meatballs as an appetizer or a hearty meal. Rice, noodles, or a fresh side salad work beautifully; it’s entirely up to the occasion!

Gather these ingredients

Here’s what you’ll need to whip up these delectable meatballs:

Frozen meatballs (26-ounce bag, precooked): No need to fuss with making them from scratch. Get high-quality ones that you trust; it’s all about convenience here.
Bourbon (⅓ cup): Adds a rich depth of flavor. Don’t have bourbon? Apple juice or cider makes a decent substitute, bringing its own subtly sweet character.
Brown sugar (½ cup): This gives that inviting sweetness and helps balance the saltiness of the soy sauce. You could use coconut sugar if you want a less refined option.
Honey (⅓ cup): Adds that lovely sticky sweetness that makes the sauce so irresistible.
Low-sodium soy sauce (½ cup): Opting for low-sodium helps control the saltiness, making sure it doesn’t overpower the other flavors.
Worcestershire sauce (1 tablespoon): This ingredient brings a touch of umami that rounds out the sauce beautifully.
Garlic (2 cloves, minced): Fresh garlic offers a punch of flavor that’s hard to beat, enhancing the overall profile of the dish.
Cornstarch (2 tablespoons): This is your thickening agent for the sauce, ensuring it clings nicely to the meatballs.
Cold water (2 tablespoons): For blending with the cornstarch.

Walkthrough for the cooking process

Let’s get to the heart of the matter; here’s how you bring it all together:

Spray the inside bowl of your slow cooker with non-stick cooking spray to keep things simple when it comes time to serve.
Spread the frozen meatballs at the bottom of the slow cooker. They’ll do their thing while soaking up all that wonderful sauce.
In a medium bowl, whisk together the bourbon, brown sugar, honey, soy sauce, Worcestershire sauce, and minced garlic until the sugar dissolves and everything is well combined. It’ll smell delightful.
Pour that silky bourbon sauce over the meatballs, making sure to coat them well. Give them a gentle stir, but don’t get too rough; they’ve just arrived in their cozy sauce bath.
Set your slow cooker to LOW for 3 hours or HIGH for 2 hours, stirring occasionally. This is where the magic happens; you’re allowing the flavors to meld and the meatballs to heat through.
In the last hour of cooking, mix cornstarch with cold water in a separate small bowl to create a slurry. This will help thicken your sauce. Pour it into the slow cooker and stir everything to combine. Cover and let it cook until thickened.
When it’s time to serve, switch the setting to warm to keep them cozy until you’re ready to enjoy.

Best way to enjoy it

Now that you have these mouthwatering meatballs, how do you serve them? They shine brightly as an appetizer at any gathering, especially when paired with toothpicks. I can totally imagine them nestled on a platter, enticing guests to dig in. If you prefer a heartier meal, serve them over a fluffy bed of rice or noodles, soaking in that luscious sauce. You could even add some steamed broccoli or a crisp green salad to balance the sweetness. Just make sure you have enough napkins on hand; things can get a bit sticky—and that’s a good thing.

Storing, freezing, and reheating

If you’re lucky enough to have leftovers, you’re in for a treat the next day. Just pop them in an airtight container and store them in the fridge for up to three days. You can also freeze them for about a month. Just ensure they cool before freezing to help retain that great texture when you reheat.

To reheat, you can gently warm them on the stove or in the microwave. If the sauce has thickened too much, add a splash of water or broth to loosen it up. Just take your time; you want to ensure they’re heated through without drying out.

Helpfully tips for success

Don’t skip the stirring bit while they’re cooking; this ensures that every meatball is evenly coated and doesn’t stick to the bottom.
If you like more heat, a dash of red pepper flakes in the sauce could be a nice touch.
Be sure to taste the sauce before thickening it to ensure it meets your desired flavor profile. You can always adjust it with a touch more honey or soy sauce.

Creative twists

If you’re in the mood to get creative, here are some variations to consider:

Glaze it up: Before serving, toss the meatballs in a mixture of sriracha mixed with honey for an extra kick.
Substitute: Try using BBQ sauce instead of the bourbon sauce for a smoky twist.
Change the meat: Ground turkey or a mix of beef and pork could create a different flavor profile entirely.

Key ingredients

1 (26-ounce) bag frozen meatballs (precooked)
⅓ cup bourbon (or apple juice/apple cider)
½ cup brown sugar
⅓ cup honey
½ cup low-sodium soy sauce
1 tablespoon Worcestershire sauce
2 cloves minced garlic
2 tablespoons cornstarch
2 tablespoons cold water

Directions to follow

Spray the slow cooker bowl with non-stick cooking spray.
Add the frozen meatballs into the slow cooker.
In a bowl, whisk together bourbon, brown sugar, honey, soy sauce, Worcestershire sauce, and minced garlic until sugar dissolves.
Pour the bourbon sauce over the meatballs, stirring gently to coat.
Set the slow cooker to LOW for 3 hours or HIGH for 2 hours, stirring occasionally.
In the last hour, mix cornstarch and cold water in a bowl, then pour into the slow cooker, stirring to combine.
Switch to warm until ready to serve.

Questions I get about this recipe

Can I use homemade meatballs? Absolutely, but keep in mind that cooking times may vary.
How spicy is the sauce? It’s mild, but you can adjust it with some chili flakes if you prefer more heat.
Can I prepare this a day ahead? Yes, you can combine the sauce and meatballs in the slow cooker and refrigerate overnight, then cook the next day.
What happens if I forget the cornstarch? The sauce will be thinner but still full of flavor; consider adding a little extra honey to help bind it.
Do I need to thaw the meatballs first? No need! They cook perfectly from frozen.

Cooking is all about bringing people together and creating memorable moments, and these Slow Cooker Bourbon Meatballs are sure to do just that. I encourage you to try this recipe, make it your own, and enjoy the delicious flavors alighting your table. Let’s keep the conversation going; I’d love to hear your variations and experiences in the comments!

Slow Cooker Bourbon Meatballs

Tender meatballs simmered in a rich, sweet-savory bourbon sauce, perfect for appetizers or hearty meals.

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Prep Time 15

Cook Time 3

Total Time 3 15

Course Appetizer, Main Course

Cuisine American

Servings 6 servings

Calories 300 kcal

Ingredients

Main Ingredients

26 ounces frozen meatballs (precooked) High-quality store-bought for convenience.
⅓ cup bourbon Can substitute with apple juice or cider.
½ cup brown sugar Coconut sugar can be used for a less refined option.
⅓ cup honey Adds sweetness to the sauce.
½ cup low-sodium soy sauce Helps control saltiness.
1 tablespoon Worcestershire sauce Adds umami flavor.
2 cloves garlic (minced) Fresh garlic enhances flavor.
2 tablespoons cornstarch Thickening agent for the sauce.
2 tablespoons cold water For blending with cornstarch.

Instructions

Preparation

Spray the inside bowl of the slow cooker with non-stick cooking spray.
Spread the frozen meatballs at the bottom of the slow cooker.
In a medium bowl, whisk together the bourbon, brown sugar, honey, soy sauce, Worcestershire sauce, and minced garlic until well combined.
Pour the bourbon sauce over the meatballs and stir gently to coat.

Cooking

Set the slow cooker to LOW for 3 hours or HIGH for 2 hours, stirring occasionally.
In the last hour, mix the cornstarch with cold water to create a slurry and pour it into the slow cooker, stirring to combine.
Cover and let it cook until the sauce has thickened.
Switch the slow cooker setting to warm until ready to serve.

Notes

These meatballs can be served as appetizers or a meal over rice or noodles. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for about a month.

Keyword Appetizer Recipe, Bourbon Meatballs, Comfort Food, party food, Slow Cooker Meatballs