Kitchen notes · a little help before you start
Crock Pot Bourbon Meatball Recipe
A bowl of saucy meatballs is easy to enjoy when the coating has some tang to balance its sweetness. Honey and ketchup meet bourbon and garlic here, with red pepper flakes adding warmth. Give the meatballs a share of that glossy sauce when you serve them.
- Prep
- 5 min
- Cook
- 3 min
- Total
- 8 min
- Original yield
- Serves 12
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers · Appetizers & snacks · Main course · Snacks
- Cuisine
- American
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Coat before you walk away
After the sauce goes over the frozen meatballs, give everything a good stir so the top ones aren’t sitting dry while the Crock Pot gets going.
2. Choose your timing
Use LOW if you want a longer, gentler cook, or HIGH if you need them sooner. The recipe gives both options, so pick the one that fits your evening.
3. Stir gently at the end
The final stir is just to bring the sauce back around the meatballs. Go easy so they stay intact and glossy instead of getting knocked about.
Get to know the ingredients
Frozen meatballs go in as they are
The meatballs are added to the Crock Pot frozen, then cooked in the sauce. No browning or thawing step is listed, which keeps this one especially simple.
Bourbon or whiskey
Bourbon goes into the sauce, but whiskey can stand in if that's what you have. Whisk it in with the other sauce ingredients.
Heat is easy to control
The red pepper flakes bring a little spice. Leave them out if you prefer things mild, then add some at the end if you change your mind.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 12. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Crock Pot Bourbon Meatball Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
When the timer goes off, gently stir the meatballs through the sauce before serving. That last turn helps catch any sauce around the edges and gives the meatballs an even coating.
A little more help as you go
Whisk the sauce first
Mixing the ketchup, honey, bourbon, vinegar, Worcestershire, garlic and pepper flakes in a bowl first helps the honey loosen up and keeps the garlic and spice from landing in one spot.
Honey backup
If you're out of honey, use brown sugar instead. Add it to the sauce mixture so it can dissolve with the ketchup, bourbon and vinegar.
A few questions you might have
Do I need to thaw the meatballs first?
No. The recipe starts with frozen meatballs and has you add them straight to the Crock Pot before pouring the sauce over the top.
Can I make these without red pepper flakes?
Yes. Leave them out if you don't want spice, then add some at the end if you decide the sauce needs a little heat.
What should I do if I don’t have bourbon?
Use whiskey instead. Whisk it into the sauce with the ketchup, honey, Worcestershire, vinegar, garlic and pepper flakes.
Why mix the sauce in a bowl instead of adding everything separately to the Crock Pot?
Whisking the sauce first helps the honey, ketchup, bourbon, vinegar and seasonings come together before they coat the meatballs. Then you can pour once and stir to cover them evenly.
How do I know whether to cook on LOW or HIGH?
Both settings are written into the recipe: 4-5 hours on LOW or 3-4 hours on HIGH. Use whichever timing works better for when you want to serve them.
Any more cooking tips?
Recipe Variations: Bourbon Swap: You can use whiskey in place of bourbon if needed. Less Heat: If you’re not a fan of spice, omit the red pepper flakes. You can always add them at the end if you decide you do want some heat. Honey Substitutes: If you don’t have honey, brown sugar will work, too.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: asouthernsoul.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
