Brown Sugar Bourbon Sticky Meatballs

Instructions:

1. In a medium saucepan, whisk together the brown sugar, bourbon, ketchup, soy sauce, Worcestershire sauce, Dijon mustard, garlic powder, smoked paprika, and black pepper.
2. Bring the mixture to a simmer and cook for about 5 minutes, until glossy and slightly thickened.
3. Add the meatballs to a skillet, pot, or slow cooker.
4. Pour the warm sauce over the meatballs and stir to coat evenly.
5. Simmer on the stovetop for 15–20 minutes, or cook in the slow cooker on LOW for 2–3 hours, until the meatballs are hot and the glaze is sticky.
6. Garnish with chopped parsley or green onions if desired.

Variations

• Add a splash of orange juice for brightness and balance.
• Use maple syrup in place of some brown sugar for a deeper sweetness.
• Add crushed red pepper flakes for a spicy kick.
• Swap bourbon for rum or omit entirely for a non-alcoholic version.

Tips

• Let the sauce simmer uncovered for a few extra minutes to achieve a thicker, caramel-like glaze.
• Stir occasionally to keep the meatballs evenly coated.
• Keep warm in a slow cooker for parties.
• If using frozen meatballs, thaw slightly for more even heating and quicker cooking.