Ingredients:

  • 2 lbs frozen beef meatballs (pre-cooked)
  • 1/2 cup brown sugar, packed
  • 1/2 cup bourbon
  • 1/4 cup apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Whisk the glaze. In your medium bowl, combine the brown sugar, bourbon, apple cider vinegar, Worcestershire sauce, Dijon mustard, garlic powder, salt, and pepper. Whisk for about 2 minutes until the sugar granules have mostly dissolved and you have a smooth, dark amber liquid.
  2. Add meatballs. Place the frozen beef meatballs directly into the slow cooker. No need to thaw them first, as they'll heat through slowly.
  3. Coat the meat. Pour your amber glaze over the top. Stir gently with a spoon until every meatball is fully submerged in the sauce.
  4. Set the heat. Secure the lid tightly. Set your slow cooker to Low for 4 hours. If you're in a rush, you can use High for 2 hours, but Low gives a more velvety texture.
  5. The reduction phase. For the best results, remove the lid for the final 20 minutes of cooking on High. Listen for a gentle bubble and look for the sauce thickening into a syrupy consistency.
  6. Final toss. Give the Bourbon Meatballs one last stir to ensure the concentrated glaze is evenly distributed.
  7. Resting. Turn off the heat and let them sit for 5 minutes. This allows the sauce to set and cling better to the meat.
  8. Serve. Use toothpicks to serve them straight from the pot.