1 cup panko bread crumbs
¼ cup whole milk
1 pound ground beef
1 pound ground pork
2 whole eggs
¼ cup minced onion
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
2 cups brown sugar
2 cups ketchup
1 cup bourbon
2 tablespoons Worcestershire sauce
½ teaspoon hot sauce (we use Chalula because it is flavorful but mild)
In a small bowl, mix panko and milk and set aside.
In a large bowl mix beef, pork, eggs, onion, salt, pepper, garlic powder and the panko-milk mixture.
Use a one-ounce scoop and scoop out 42 balls.
Line the balls up on your cutting board and slice each in half.
Place a piece of parchment over a sheet tray and preheat oven to 350 degrees F.
Keep your hands wet and roll each ball round, total of 84 and line up on a sheet tray.
Bake ten minutes. This is just enough so that they keep their shape before adding to the sauce.
While meatballs are baking, in a medium to large pan, add brown sugar, ketchup, bourbon, Worcestershire sauce and hot sauce and whisk over medium heat until it starts to bubble. Hold on low until the meatballs come out of the oven.
Add the partially cooked meatballs to the sauce, bring to a simmer and cover. Lower heat to low and cook 25 minutes.
Alternately you can cook uncovered for the 25 minutes, stirring every so often. This will yield a thicker sauce.
Serve as an appetizer, or as a meal with rice, noodles or mashed potatoes.
Keywords: bourbon meatballs