Bourbon BBQ Meatballs

These simple appetizer spinach meatballs are the perfect holiday addition—a quick homemade bourbon BBQ sauce mixed with savory meatballs. What’s not to love?

Yield: 18-20 Meatballs

Servings: servings


  • For the meatballs:
  • 1 pound ground meatloaf mix, (ground beef, pork and veal)
  • 1 cup chopped fresh baby spinach
  • 1/3 cup seasoned bread crumbs
  • 1 large egg
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chipotle chili powder
  • Kosher salt and pepper, to taste
  • For the sauce:
  • 1 cup ketchup
  • 1/2 cup bourbon
  • 3 tablespoons dark brown sugar
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey mustard
  • 1 teaspoon garlic powder
  • 1 teapoon smoked paprika
  • 1/2 teaspoon chipotle chili powder
  • Pinch kosher salt


  1. For the meatballs: Preheat the oven to 350° F and line a rimmed baking sheet with parchment paper or silpat liner.
  2. In a large bowl, add all meatball ingredients. Using your hands mix together until fully incorporated. Roll into about 2-inch sized balls and place onto prepared baking sheet.
  3. Bake for about 15-20 minutes until no longer pink. Remove from the oven and set aside.
  4. For the sauce: Add all sauce ingredients to an Anolon Nouvelle Copper Luxe Sable Casserole over medium heat. Whisk together to combine.
  5. Let the sauce mixture simmer for 20 minutes—just until it starts to bubble and cook down.
  6. Add meatballs to the sauce, cover and let simmer for 5 minutes. Uncover, flip the meatballs and simmer until ready to serve.
  7. Make sure to keep an eye on the sauce so it doesn’t cook down too much.
  • Yield: 18-20 Meatballs

If you want to make this dish even easier, use frozen meatballs in place of homemade. Just add to the sauce while the meatballs are still frozen and simmer along with the sauce until the meatballs are hot and the sauce is cooked down slightly. Recipe developed by Anolon blogger partner and recipe developer, Brandy O’Neill, of Nutmeg Nanny