Rabbit Hole Distillery
An appetizer with a "spiked" attitude! A rick bourbon infused glaze turn ordinary cocktail meatballs into a delectable dish that your friends, family and guests will rave about. The biggest decision you'll have to make is whether or not you'll share your recipe. These are ready-to-eat and simple using a toothpick or fork.
1 lb grass fed ground beef
1 lb organic ground pork
1 full sleeve of Ritz crackers finely crushed. Can also use Panko or regular prepared bread crumbs
1/2 cup white onion minced
1/2 teaspoon pink Himalayan sea salt
Fresh ground black pepper
1 cage free egg
2 Tbsp organic, first press, cold pressed extra-virgin olive oil for browning the meatballs
1 cup of apricot preserves
1/4 cup packed light brown sugar
2 Tbsp hot chili sauce (can use siracha)
1/2 cup Cavehill premium bourbon
1/2 cup hickory smoked flavor barbecue sauce (Sweet Baby Ray’s is a great choice)
1 Tbsp dark molasses
1/4 cup natural spring water
Preheat oven to 350F
In a large mixing bowl, add all meatball ingredients. Next, add in meat and gently separate/break up as you add it. Gently combine ingredients and incorporate with meat. Similar to making meatloaf, do not apply a great deal of pressure or the meat will be tough.
Form meat mixture into balls, about 1” in diameter.
Heat 2 Tbsp of olive oil in an iron skillet and brown the meatballs on multiple sides (aim for about 8-10 per batch). Transfer the browned meatballs to a baking sheet lined with parchment paper, and bake for about 10-12 minutes.
Combine all the sauce ingredients in a skillet and bring to a simmer for about 10 minutes or until thick.
Bring it all together
Place meatballs into the pan with the sauce. May also move sauce and meatballs to crockpot on “low” or “warm” setting. Drizzle extra sauce over meatballs. Enjoy!