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