Slow Cooker Honey Bourbon Meatballs

These Slow Cooker Honey Bourbon BBQ Meatballs simmer in a rich, sticky barbecue sauce with honey and a splash of bourbon. They’re tender and glossy with a sweet and savory flavor that makes them a guaranteed favorite for parties and game day.

Slow Cooker Bourbon Meatballs

These Slow Cooker Honey Bourbon BBQ Meatballs are one of those recipes that make hosting that much easier. Everything goes straight into the crockpot, and a few hours later you’ve got tender meatballs coated in a thick, glossy sauce. The sauce is a little sweet, a little savory, and has a subtle oaky flavor from the bourbon.

One thing I love about this recipe is how versatile it is. The meatballs can stay warm in the crockpot for hours, which makes them perfect for parties or game day spreads. I also love serving them over rice, mashed potatoes, or even angel hair pasta for a simple and hearty dinner.

If you like this recipe, my Sweet and Sour Meatballs are another favorite. They’re full of tangy and sweet flavors and just as easy to make in the slow cooker.

Ingredients

• Meatballs: I use ounces frozen fully cooked to save time.
• Barbecue sauce: Use a sauce you already love since it sets the base flavor.
• Honey: Adds sweetness and helps the sauce turn thick and glossy.
• Bourbon: Adds a depth of flavor.  Most of the alcohol cooks off as it simmers.
• Worcestershire sauce: Adds savory richness and balances the sweetness.
• Garlic powder: Blends smoothly into the sauce for added flavor.

How To Make Crock Pot Bourbon Meatballs

Step 1. Add the meatballs to your slow cooker.

Step 2. Pour barbecue sauce, honey, bourbon, Worcestershire sauce, and garlic powder over the meatballs.

Step 3. Stir gently to coat everything evenly.

Step 4. Cover and cook on low for 3 to 4 hours, stirring once halfway through.

Step 5. Serve warm straight from the crockpot and enjoy!

Storage Instructions

• Refrigerator: Store leftover meatballs in an airtight container for up to four days.
• Freezer: Freeze cooled meatballs with sauce in a freezer safe container for up to two months.

Variations and Add-ins

• Meatballs: Frozen meatballs make this recipe incredibly easy, but cooked homemade meatballs work just as well if you have them on hand.
• Turkey meatballs: Turkey meatballs are a great swap and hold up well in the slow cooker without drying out.
• No bourbon option: Instead of bourbon, you can use apple juice or apple cider as an easy substitute.
• Maple instead of honey: Swap the honey for maple syrup for a slightly deeper, richer sweetness.
• Make it spicy: Add a little heat by sprinkling crushed red pepper flakes over the meatballs before serving. You can also use hot honey instead of regular.
• Spicy BBQ sauce: Using a spicy barbecue sauce adds heat without having to change anything else in the recipe.
• Extra tang: Stir in a small splash of ketchup near the end of cooking if you like a slightly tangier sauce.

Tips And Tricks

• Give them a gentle stir: Stir the meatballs once halfway through cooking so they stay evenly coated and the sauce cooks consistently.
• No peeking: Except when stirring, leave the lid on as much as possible since lifting it lowers the heat.
• Thicken the sauce: For a thicker sauce, whisk together a small cornstarch slurry and stir it in during the last 20 minutes of cooking.
• Low and slow: Cooking on low keeps the meatballs tender, so I would only use high if you’re really short on time.
• Easy cleanup: A slow cooker liner makes cleanup much easier, especially after parties or game days when cleaning up is the last thing you want to do!

FAQs

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