Let's be honest here... anything with Jack Daniels & brown sugar and I'm so in. These meatballs have a sweet, unexpected heat to them and were perfect to eat straight from the slow cooker (but I was happy to have leftovers because I froze them in anticipation of sliders sometime next week :)).
Enjoy!
Jack Daniels Meatballs
100 frozen meatballs
16 oz jar Grape Jelly
1 cup ketchup red ketchup
1 ½ cups of Jack Daniels Original # 7 Whiskey
½ cup Worcestshire sauce
¼ cup Tabasco sauce
¼ cup Brown Sugar
2 tbsp Nature’s Seasoning
Salt & pepper to taste
Take a large pot, place over medium heat. Add the Jelly, stir and allow to liquefy (about 2-3 minutes). Add the ketchup and stir to combine. Allow to come to a boil. Add the Worcestshire, Tabasco, Nature’s Seasoning, Brown Sugar and 1 cup of whiskey. Bring back to a boil. Stir occasionally over the next 10 minutes over medium-low heat.
Empty all meatballs into the pot. Don’t worry about any frost or ice falling into the sauce… you will want this to happen. You will notice
that there are more balls then there is sauce. No worries… try your best to scoop some sauce from the bottom of the pot and coat all balls. (And as a side note... I've never said "balls" so many time without making an inappropriate joke. You're welcome).
Once all the meatballs have been coated, you can cover and keep on medium-low for another 20 minutes. Stir and mix halfway through the twenty
minutes to help keep everyone happy and coated in sauce.
After twenty minutes, add the remaining whiskey, put heat on low, keep covered and cook for another 90 minutes. Stir every so often minutes to keep the bottom from burning.
Serve immediately or add them to a crock pot. You can make these the day before and leave them in the crock pot overnight and heat them on high for 3 hours before serving.
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