Ingredients:

  • 1/2 cup (115g) brown sugar, packed
  • 1/2 cup (120ml) ketchup
  • 1/4 cup (60ml) bourbon
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (5g) garlic powder
  • 1/4 tsp (1g) red pepper flakes
  • 32 oz (900g) beef and pork blend meatballs

Instructions:

  1. In a medium mixing bowl, combine the brown sugar, ketchup, bourbon, apple cider vinegar, Worcestershire sauce, garlic powder, and red pepper flakes. Whisk vigorously until the sugar granules have dissolved and the sauce is smooth and uniform.
  2. Place the meatballs into the slow cooker. Pour the bourbon mixture over the top, ensuring every meatball is submerged or well-coated. Stir gently to distribute the sauce evenly.
  3. Cover and cook on Low for 2 to 3 hours or High for 1 to 2 hours. The sauce is ready when it has transformed into a thick, glossy glaze and the meatballs are heated through.