I get recipe solicitations all the time on the blog. They might be advertising new product launches or they could be companies trying to plug a specific ingredient. I usually file these blind solicitations in a folder called, “recipes to try in the future.” And sadly, I haven’t really tried any of them. However, the other day I got an email for a “Drunken” Meatball recipe that not only peaked my interest, but it had me rushing out the door to the nearest market to buy some pre-cooked cocktail meatballs.
The operative words here are “Slow Cooked” and “pre-cooked” which, translated, means hassle-free in the kitchen.
After a weekend full of guests sleeping on every bed, couch and blow up mattress, the last thing I wanted to do was spend time cooking. But, we were having good friends over to watch some Sunday football and I needed something to serve—Slow Cooked Drunken Meatballs fit the bill. I don’t care if people think I’m cheating by using pre-cooked cocktail meatballs. I’m just thrilled that I didn’t have to mess up the kitchen or spend any of my free time cooking.
These meatballs are DELICIOUS and quite unique due to the addition of whiskey, which provides a nice lingering subtle smoky flavor. Admittedly, I was concerned that I’d be serving meatballs with liquor to minors so, I cut the amount from 1 cup of Jim Beam to ¾ of a cup and I also increase the ketchup quantity from 1 cup to 1 ¼ cups. I would also recommend cooking the meatballs on low. I was short on time so I cooked them on high for 2 ½ hours but felt like the “sauce” seemed to dry out a little bit. From my slow cooker experience, better results come with slow cooking on the low setting versus the high setting (if you have the time).
These meatballs were gobbled up immediately. I made 60 (there’s 30 to a pack) and they vanished. I’m definitely adding this to my “good TV appetizers post” for the upcoming Superbowl, Olympic and Grammy tv watching season.
Check this out and try it for yourself. It’s like a warm blanket for those cold afternoons and dark wintry nights.
Enjoy!
Drunken Meatballs
adapted from Quick Meal Queen, Natashja Szortyka
Ingredients:
- 38.4 oz. bag Mama Lucia Mini-Sized Meatballs (or any other cocktail meatballs)
- 1 1/4 c. ketchup
- 1 c. brown sugar
- 3/4 cup whiskey (Jim Beam)
Instructions:
- Put all four ingredients in a slow cooker and heat on low for 4 to 6 hours or high for 2 to 3 hours. I’d recommend low if you have the time.
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