Bourbon Peach Crockpot Meatballs
Sticky, sweet, smoky meatballs with a hint of heat, perfect for summer cookouts or Memorial Day gatherings.
Bourbon Peach Crockpot Meatballs FAQs
Can I use homemade meatballs instead of frozen?
Yes, you can use homemade meatballs. Cook them beforehand and then follow the recipe as written.
Can I make this recipe without alcohol?
Yes, substitute the bourbon with apple juice or omit it entirely.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
Can I double the recipe?
Yes, double the ingredients and ensure your crockpot is large enough to accommodate the increased quantity.
What other ways can I serve these meatballs?
Serve them as a party appetizer with toothpicks, over rice for dinner, or as sliders with buns.
Bourbon Peach Crockpot Meatballs
Sticky, sweet, smoky meatballs with a hint of heat, perfect for summer cookouts or Memorial Day gatherings.
Ingredients
Method
Prepare the sauce
- Whisk together peach preserves, BBQ sauce, bourbon, and Worcestershire sauce in a bowl.
Cook the meatballs
- Pour the sauce into the crockpot, then add the frozen meatballs and stir until fully coated.
- Cook on LOW for 4 hours or HIGH for 2-3 hours until the meatballs are heated through and the sauce is sticky.
Serve
- Serve over slider buns, coconut rice, or enjoy straight out of the crockpot.
Notes
- For a spicier kick, add extra jalapeño slices or a dash of hot sauce to the sauce.
- Use Hawaiian rolls for sliders to add a touch of sweetness.
- If you don’t have bourbon, substitute with apple juice for a non-alcoholic version.
