The other day I got an email for a “Drunken” Meatball recipe that not only peaked my interest, but it had me rushing out the door to the nearest market to buy some pre-cooked cocktail meatballs.
The operative words here are “slow cooked” and “pre-cooked” which, translated, means hassle-free in the kitchen.
With the busy holiday season upon us, perhaps the last thing you want to do is spend more time in the kitchen cooking. If you’re having friends over and in need of something to serve—Slow Cooked Drunken Meatballs fit the bill. They’re tasty, easy to make and the prep doesn’t mess up the kitchen.
These meatballs are DELICIOUS and quite unique due to the addition of whiskey, which provides a nice lingering subtle smoky flavor- festive for the holidays. Admittedly, I was concerned that I’d be serving meatballs with liquor to minors so, I cut the amount from 1 cup of Jim Beam to ¾ of a cup and I also increase the ketchup quantity from 1 cup to 1 ¼ cups. I would also recommend cooking the meatballs on low. I was short on time so I cooked them on high for 2 ½ hours but felt like the “sauce” seemed to dry out a little bit. From my slow cooker experience, better results come with slow cooking on the low setting versus the high setting (if you have the time).
These meatballs were gobbled up immediately. I made 60 (there’s 30 to a pack) and they vanished.
Check this out and try it for yourself. It’s like a warm blanket for those cold afternoons and dark wintry nights.
- 38.4 oz. bag Mama Lucia Mini-Sized Meatballs (or any other cocktail meatballs)
- 1¼ c. ketchup
- 1 c. brown sugar
- ¾ cup whiskey (Jim Beam)
- Put all four ingredients in a slow cooker and heat on low for 4 to 6 hours or high for 2 to 3 hours. I'd recommend low if you have the time.