HOW TO MAKE THE BEST BOURBON MEATBALLS EVER!

I know to squeal, though these Swayer Cocktail Meatballs are understandably meant to be appetizers, in our household we fitting as oft piddle a nutrition out of them. Ending nighttime we had them with mashed potatoes and peas so complete! The meatballs themselves are moist and delicate because I use a combination of connection cows and secure porc. The porc gives the meatballs eager sort, but also keeps them from beingness impenetrable. I modify them up steady more with my rival secret foodstuff, Hotel rustic.The sauce for these meatballs is pretty darned awing, if I do say so myself.  It's intense and sleek, with a muscular elvis of swayer.  It's also got that classic cocktail meatball band of sweet and tangy, thanks to peach jam and cookout sauce.  Oh, and there's a mite of warmth from sriracha.  Meet typewriting out those ingredients has got my mouth watering.

Since General drinks Manhattans we ever change reactionary and rye liquor around, and you can use either for the sauce in this direction. But justified if you don't engulf on a official base, it's a angelic strain to living convinced spirits in your larder. I conceive dynasty and Marsala vino to be larderstaples.

Ingredients:

• 1 lb ground beef
• 1 lb ground pork
• 1/2 cup (1 sleeve, finely crushed) Ritz Cracker crumbs (you can use plain bread crumbs)
• 1/2 cup finely chopped onion
• 1/2 teaspoon salt
• lots of fresh cracked pepper
• 1 egg
• 2 Tbsp olive oil (for browning the meatballs)
• Bourbon Sauce
• 1 jar apricot preserves (about a cup, give or take)
• 1/4 cup brown sugar
• 2 Tbsp hot chili sauce (use mild chili sauce if you can't take the heat)
• 1/2 cup bourbon
• 1/2 cup barbecue sauce
• 1 Tbsp molasses
• 1/4 cup water

Instructions:

• Set oven to 350F
• Put the above ingredients, except the olive oil, in a large mixing bowl, breaking up the meat as you put it in. Mix together, using the tips of your fingers to gently combine everything without compacting the meat. I like to do this in my stand mixer.
• Form into small 1" balls, I use a small scoop to make them nice and uniform.
• Heat 2 Tbsp of olive oil in a skillet and brown the meatballs, working in batches. Transfer the meatballs to a baking sheet, and bake for about 10 minutes, until cooked through. (Check with a thermometer, it should read 160 degrees)
• Place cooked meatballs into the sauce, and let heat through until ready to serve. Serve on a plate with toothpicks, a drizzle of sauce, and lots of napkins. Serve a bowl of sauce on the side for extra dipping.
• To make the sauce, combine all the sauce ingredients in a skillet and bring to a simmer. Simmer gently for about 10 minutes until thick.

I've probably made a gazillion meatballs in my line ~ I've alcoholic them, super-sized them, and symmetrical prefabricated them with zucchini. I've tired arousal from all over the orb, too, with my Swedish Cocktail Meatballs, my European Meatballs in Yellow Sauce, and my African Cardamum and Maize Meatballs. But it seems to me there's something uniquely English virtually these mini cocktail meatballs slathered in a wide Dynasty sauce, I'm accomplishment to need these for the homeland.

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