Whiskey Meatballs

I have this annoying little habit of going completely overboard on holidays and for parties that I host. It’s not enough for me to create a simple menu with a few ingredients. Nope. I need to go all out, finding recipes that end up taking twice as long as I thought they would and end up leaving me in the kitchen hours (or sometimes minutes) before people arrive and I’m not even ready yet.

This has happened on more than one occasion and one of these days I’m really going to create a menu that doesn’t require as much prep work. (I actually did pretty well last Thanksgiving, but then managed to exhaust and stress myself out for Christmas, the holiday party I held for friends and then another party after that.)

I’m obviously an overachiever when it comes to recipe making. It’s because I love feeding people. Seriously, nothing makes me happier than a room full of people eating my food.

But because I recognize this about myself, I’m not above finding recipes with little prep time or pre-made ingredients. Of course I’d rather make it all from scratch but I also like to sit and relax sometimes, so pre-made ingredients win out on occasion.

Whiskey Meatballs
Source: My Homemade Life
Servings: 6-8 as appetizers
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    • 1 lb. frozen meatballs 
    • 1/2 cup ketchup
    • 1/2 cup brown sugar
    • 1/4 cup whiskey
    • 1 tsp. lemon juice
    • 1 tsp. Worcestershire sauce

1. Whisk together the ketchup, brown sugar, whiskey, lemon juice and Worcestershire sauce in a bowl.
2. Dump the bag of frozen meatballs into a 4 quart crock pot and pour the sauce on top, stir to make sure all of the meatballs are coated.
3. Cook on high for an hour, then reduce to low or keep warm until ready to serve.

For the party where I served these, I also had a chicken meatball that I had made entirely from scratch. These whiskey meatballs were gobbled up just as quickly as the chicken ones, proving to me that it really is okay to use shortcuts here and there.

Now, if I can just remember that come Easter…

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