Kentucky Boilermaker Meatballs
Get ready to elevate your appetizer game with these irresistible Kentucky Boilermaker Meatballs! This crowd-pleasing dish features tender, flavor-packed meatballs made with a blend of ground beef and pork, luscious Parmesan cheese, and a hint of smoked paprika for depth. The highlight, however, is the rich bourbon glaze—a sweet and tangy combination of Kentucky bourbon, brown sugar, ketchup, honey, and a splash of apple cider vinegar. Perfectly caramelized in the oven and coated in this bold, whiskey-infused sauce, these meatballs are the ultimate mix of savory and indulgent. Whether served at a party or as a standout main course, these bourbon-infused delights are as satisfying as they are unforgettable. Perfect for bourbon lovers and meatball enthusiasts alike!
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 lb ground pork
- 0.5 cup breadcrumbs
- 0.25 cup parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.75 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 0.5 cup kentucky bourbon
- 0.25 cup brown sugar
- 0.5 cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tbsp honey
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, parmesan cheese, egg, minced garlic, onion powder, smoked paprika, salt, and black pepper. Mix until fully combined but avoid overmixing to keep the meatballs tender.
Using your hands or a scoop, roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15-18 minutes, or until they are browned and fully cooked (internal temperature of 160°F).
While the meatballs are baking, prepare the bourbon glaze by heating olive oil in a medium saucepan over medium heat.
Add the bourbon, brown sugar, ketchup, Worcestershire sauce, apple cider vinegar, and honey to the saucepan. Stir well to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 8-10 minutes, stirring occasionally, until the glaze thickens slightly.
Once the meatballs are done baking, transfer them to the saucepan with the bourbon glaze. Gently toss the meatballs in the glaze to coat them evenly.
Serve the Kentucky Boilermaker Meatballs hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 26.1 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 122 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 502 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
