Tipsy Meatballs
Ah, yes. Family holiday gatherings. A time for togetherness, thankfulness and good food made with Regina’s Farm Kitchen, Artisan Fruit Spreads. Here’s an unexpectedly, quick and easy appetizer—Tipsy Cranberry Bourbon Meatballs—tender meatballs in a tangy cranberry bourbon barbecue sauce. Sure to please your friends and family.
Tipsy Meatballs
Rated 5.0 stars by 1 users
Category
Appetizers & Starters
Servings
4 - 6
Prep Time
5 minutes
Cook Time
30 minutes
Author:
Regina’s Farm Kitchen
Ah, yes. Family holiday gatherings. A time for togetherness, thankfulness and good food made with Regina’s Farm Kitchen, Artisan Fruit Spreads. Here’s an unexpectedly, quick and easy appetizer—Tipsy Cranberry Bourbon Meatballs—tender meatballs in a tangy cranberry bourbon barbecue sauce. Sure to please your friends and family.

Ingredients
-
1 jar Cranberry Orange Meyer Lemon Jam
1 2 lb. bag frozen or fresh meatballs
- Salt and fresh cracked black pepper
- Olive oil
- Instant-read thermometer
- 1/4 cup of your favorite barbecue sauce
- 1/4 cup dark brown sugar
- 1/2 cup of your favorite bourbon
- 1 tbsp. Sriracha hot sauce
Directions
STOVETOP METHOD:
- To make the cranberry bourbon BBQ sauce, put all the sauce ingredients in a saucepan. Bring to a medium-high heat, stirring constantly. Make sure to combine everything, and don’t let it burn. Turn down the heat and cook for about 10 minutes, until thickened.
- Coat the bottom of a skillet with olive oil and heat until hot. Brown the meatballs on all sides. Add the bourbon cranberry sauce to the skillet, and stir to cover the meatballs. Add a bit of water if the sauce seems too thick.
- Cook, covered, for about 10 minutes until the meatballs are cooked through, they should read about 160F on an instant-read thermometer inserted in the center. Baste the meatballs often during cooking.
- Serve meatballs hot, in the sauce. Pour a shot or two of the bourbon over a big cube, and chill.
CROCK POT METHOD:
Add all ingredients into a crock pot on high heat. Cook, stirring occasionally, until meatballs reach 160F on an instant-read thermometer. Lower the heat and keep warm until ready to serve.