It’s tough to improve on the meatball, but I found a way. Whiskey and pretzels. No, you won’t be snacking and drinking with dinner. Those are the two secret ingredients in Whiskey Meatballs.
You’ve probably noticed lately I’ve been using chipotle peppers quite a bit for the Guyism Grill. I’m still working my way through the first can, and why let them go to waste? Plus, bringing a little heat to the table is always a good idea. This was the first time I used a whiskey I didn’t already have though. I wanted cherry in the BBQ sauce, so this was an instance when a flavored whiskey was not only acceptable, but better. Jim Beam Red Stag is only $18, so I was happy to add it to the collection.
Bread crumbs are for losers
The idea, albeit certainly not an original one, came to me while watching a Wendy’s commercial featuring their new pretzel bun. Why not use that to make the bread crumbs? From there it spun out of control until the point where I was smashing mini pretzel rods with a liquor bottle rolling pin. They don’t need to be completely pulverized. Little chunks in the meatballs are a nice touch.
The BBQ sauce simmers while the meatballs cook, and when those little nuggets of heaven are done, drop them into the pot. They don’t need to spend much time in the BBQ booze bath since they’re already cooked and hot, but give it a little time to soak up some sauce. Feel free to cheat and start eating them though. The meatballs are plenty good on their own.
I wouldn’t recommend wasting precious time stacking meatballs on a plate. Those seconds would be better spent eating. Thus is the curse of photographing the process. If all this cooking for the Guyism Grill has taught me anything, it’s that people who stop to take pictures of their food are idiots. If it wasn’t being posted on Guyism, there is no chance I would take a picture of any of this stuff. I’m always way too hungry.
Don’t be unnerved by the idea of making your own meatballs. Like many of the things I’ve made for Guyism so far, this was a first for me. Mine turned out perfectly, and if I can do it, you certainly can. If you’re already well-versed in the art of balling, feel free to use your own super secret recipe.
You’re also welcome to use frozen meatball if you really want. Skip the oven all together and just let them simmer in the BBQ sauce (add 3/4 cup water) for about 40 minutes or until they’re hot. You’ll miss out on the whiskey that’s actually in the meatballs though.
- 1 lb. lean ground beef
- 1 egg
- 1 oz whiskey
- 1/2 cup pretzle crumbs
- 1 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 cups BBQ sauce
- 1/2 cup whiskey
- 2 chipotle chilis, chopped (from can)
- 1 tsp. adobo sauce (also from can)
- Preheat oven to 350 degrees.
- In dutch oven (or pot, whatever) combine BBQ sauce, whiskey, chilis, and adobo sauce.
- Bring to boil then reduce to low simmer.
- Cover halfway to avoid splattering sauce all over your kitchen
- In large bowl combine egg, 1 oz whiskey, pretzel crumbs, onion powder, salt, and pepper.
- Add ground beef and combine by hand. (don’t overwork the meat)
- Form into 1″ meatballs and arrange on broiler pan.
- Spoon small amount of boozy BBQ sauce over each meatball
- Bake at 350 degrees for 20-25 minutes until no longer pink in center.
- When done, add to low simmering BBQ sauce for 5-10 minutes
- Eat over stove as to not allow anyone to share