Sweet and Smokey Whiskey-Glazed Meatballs


Sweet and Smokey Whiskey-Glazed Meatballs



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


  • 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.

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