Dutch Oven Bourbon Meatballs
Anytime you combine beef with bourbon you are going to have a winner on your hands! These Dutch Oven Bourbon Meatballs aren’t exactly your tried and true pioneer type recipe but next time you’ve got a crowd coming over they make one heck of an impression. These Dutch Oven Meatballs are sweet, spicy, and have that earthiness that only a good bourbon can bring to the party!
Dutch Oven Bourbon Meatballs are pretty easy to make but like all Dutch Oven recipes a bit of gear is needed.
- Dutch Oven: I really like Camp Chef
- Dutch Oven Table: Get up out of the dirt!
- Welder’s Gloves: Burns just aren’t as cool as they used to be.
- Lid Lifter: A must have!!!
- Charcoal Chimney: The easiest way to keep coals at the ready.
- Wooden Utensils: Don’t ruin that beautiful seasoning.
- 2 pounds of 80/20 ground beef
- 2 eggs
- 1 medium onion, finely diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 Cup of bread crumbs
- 12 ounce Jar of Grape Jelly
- 12 ounce Jar of Chili Sauce
- Juice of 1 Lemon
- 2 Tablespoons of your favorite hot sauce
- 1/4 Cup of Bourbon
Note: This recipe uses only bottom heat. Figure on 12-15 coals underneath the Dutch Oven
- Mix the egg, onion, salt, pepper, and bread crumbs together, add the ground beef and mix thoroughly with your hands.
- Form the mixture into meatballs about the size of a ping-pong ball. Brown them in the Dutch oven using only bottom heat.
- In a bowl mix the grape jelly, chili sauce, lemon juice, hot sauce, and bourbon. Pour the mixture over the meatballs.
- Simmer the meatballs and the sauce for 20 minutes.
We just throw them in a big bowl with a bunch of toothpicks laying around and stand back as our friends and family devour them!
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