Ingredients:

For the meatballs

• 2 lbs. lean ground beef
• 1 c. bread crumbs
• 1 large egg
• 1 T. smoked paprika
• 1 T. dried parsley
• 2 t. garlic powder
• 2 t. onion powder
• 1 t. cayenne
• 1 t. salt

For the sauce

• 2 c. BBQ sauce
• 1/3 c. brown sugar
• ¼ c. Devils River Barrel Strength Bourbon Whiskey

Directions:

• Line a large baking sheet or pan with foil and top with a cooking rack. Set aside.
• Add all of the ingredients for the meatballs to a large mixing bowl, and use your hands to mix until fully combined.
• Form 1-1½”-sized meatballs from the meat mixture and place them on the cooking rack/baking sheet. (You don’t have to worry about spacing them far apart—they won’t spread as they cook.)
• Once all of the meatballs have been assembled and placed on the pan, broil in the oven for 5-6 minutes (until browned).
• While the meatballs are broiling, whisk together the sauce ingredients in a medium-sized bowl.
• When the meatballs have browned, remove them from the oven and place them in the pot of a slow cooker. Pour the sauce over the top, and gently stir the contents to make sure all of the meatballs are coated.
• Cook on high for 1-2 hours, and serve while warm.

Created in partnership with The Whimsical Cook.