DRUNKEN MEATBALLS..or Honest Ociffer, I was just eating meatballs

MMMM drunken meatballs...sounds odd tastes yummy...believe me...I would never lie to you..especially about food..now about using liquor in recipes...DO IT!!!  really...truly.. and the cardinal rule about using liquor in recipes..DON'T USE ANYTHING UNLESS YOU WOULD PUT IN A GLASS AND DRINK IT!!!  That goes for beer, wine and hard liquors... use top shelf or don't bother.

who wrote that????

DRUNKEN MEATBALLS

3 lbs. hamburger meat

1 lg. grated onion

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic powder

1 tsp. season salt

1 (12 oz.) can beer

1 (14 oz.) bottle ketchup

1/4 c. water

Mix hamburger with spices and onion. Shape bite-size meatballs and drop into sauce made up of beer, ketchup, and water. Simmer until sauce thickens (at least 2 hours). Serve as hors d'oeuvres in chafing dish.

DRUNKEN MEATBALLS part 2

 Bourbon Whiskey Meatballs

1 pound Bag Frozen Meatballs (cheater!!! lol)
½ cups Ketchup (Heaping)
½ cups Brown Sugar, Packed
¼ cups Bourbon Whiskey
1 teaspoon Fresh Lemon Juice
1 teaspoon Worcestershire Sauce

NOTE: 1 bag of (1 pound) frozen meatballs is only about 18 to 20 larger size meatballs. That is perfect for a small get-together. But if you’re going to a larger party, you might want to get TWO bags of meatballs, and in that case you would then DOUBLE the above recipe.

In a medium bowl, combine all ingredients except your meatballs. Mix up really well.
Place your frozen meatballs into your crock pot, and pour the whiskey sauce in on top. Mix it up all around so each meatball is coated with the whiskey sauce.

Now turn up the heat to high. Leave it on high for about an hour, stirring a couple times.
Once it appears that the meatballs have somewhat thawed, go ahead and turn your crock pot down to low.

You don’t want to burn all that wonderful whiskey sauce! That’s the best part!

Drunken Meatballs Part 3


Sweet and Sour Meatballs with a kick



lb. of ground beef
1/2 lb. of ground turkey
1/2 cup of plain bread crumbs (try for whole wheat)
1/4 cup chopped raw onion (finely chopped)
1 teaspoon of adobe seasoning
1 teaspoon of salt
and 1/2 teaspoon of garlic powder
1 teaspoon of dry mustard powder
1/2 teaspoon of ginger
1/4 teaspoon of black pepper, fine mill
2 tablespoons of purchased chili sauce
1 egg, beaten


Sauce:
1 jar of pineapple or apricot preserves
1/3 cup of chili sauce
1/4 cup of bourbon
1/2 teaspoon of hot pepper sauce (4 to 5 shakes)

The meatballs and the sauce can be prepared ahead separately, and kept covered for up to two days, just combine and reheat gently before serving.

Heat oven to 400 degrees.
In large bowl, combine all meatball ingredients, mix well.
Shape into slightly larger than one inch meatballs. Place on ungreased baking pan 15 x10 x
Bake for 20 minutes until thoroughly cooked.
Sauce, combine all sauce ingredients in sauce pan and mix well. Cook over low heat until bubbly, stirring often.
Add meatballs to sauce, stir gently to coat.
Serve in a slow cooker or fondue pot, chafing dish to keep warm for the guests. I count on 3 per person as a serving.


Now this sweet and sour meatball recipe has no alcohol in it.  I ate these before I ever saw the recipe..and good thing, cause if I saw it first I never would have tried one...but I am telling you..TRY THIS..you wont regret it!!

  Sweet and Sour Meatballs
1 pkg. frozen meatballs; home style
18 oz. jar grape jelly
1 jar chili sauce

Mix together in crock pot and turn on low. Cook 4 hours or until heated through

 (use homemade meatballs..so easy to make and tastes SOOOOO much better)






Homemade Meatballs

1/4 cup chopped Parsley

1.5 pounds lean ground beef

4 slices smoked bacon, diced (raw; don't cook it)

1/4 cup grated Parmesan cheese

1/4 cup Panko-style breadcrumbs

2 eggs

2 tablespoons dried minced onion flakes

1 tablespoon garlic powder

1/2 teaspoon kosher or sea salt

1/2 teaspoon ground black pepper

additional ingredients:

1 cup flour

2 cups chicken broth (can use beef)

1 (6-ounce) can tomato paste

The Directions.

Use a 6-quart slow cooker. Spray the inside of your cooker with cooking spray, or rub it down with a bit of olive oil (don't go crazy, just a little glisten) and set aside. In a good-sized mixing bowl, combine the chopped parsley, ground beef, and diced bacon. Add in Parmesan cheese, breadcrumbs, eggs, and the dried spices. Combine well--- Use your hands (remove rings, wash appropriately, and all that good stuff that if I had a legal team they'd tell me to include).

After the meat is mixed, line a cookie sheet with parchment paper or non-stick foil. Pour 1 cup of flour into a shallow dish (pie pan works great).

Roll meat into golf ball-sized balls and then lightly dust each meat ball with flour before placing onto the lined cookie sheet. When all the meat is gone, put the whole cookie sheet into the freezer for 1 hour, or until completely frozen. It's okay to freeze overnight, if you'd like to break this into two days (put in sealed dish/Tupperware if freezing for longer).

Once your meatballs are frozen, place them one-by-one (this means don't dump!) into your lightly greased slow cooker. It's okay to stack them. In a small mixing bowl, whisk together the broth and tomato paste to create a gravy. Pour this evenly over the meatballs. Cover, and cook on low for 5 hours, or until the meatballs have browned and are fully cooked. I cooked the meatballs pictured above on low for 5 hours, then let them sit on warm for another 3 1/2 hours before dinner was served.

I learned about the flour-and-freezing trick from the Internet--- it worked great, and is such a fantastic technique to keep the meat together. I already knew meatballs didn't need to be browned in the slow cooker beforehand but dredging them in flour first gives a bit more of a "crusty" texture and thickens the tomato gravy beautifully.

The Internet is so much fun!