Spicy Drunken Meatballs

Spicy Drunken Meatballs

These Spicy Drunken Meatballs would make a great addition to your Super Bowl Spread! Or pair them with some slaw or a salad for a hearty meal. Don’t worry… the whisky cooks out, but the flavor keeps rockin’!

I love working with From the Land of Kansas and these amazing products! My favorite part is getting creative with my recipes. This weekend we got to show buyers how Kansas products can be incorporated into recipes as ingredients. So, toffee isn’t just toffee, it’s a topping, Cashews aren’t just for snacking, they can be added to a slaw. Ketchup becomes a sauce, dip mixes become another layer of flavor, I could go on and on! But I hope these recipes have inspired you to look at your products in a new way. Try new things! Add new flavors. And I hope you’ll support Kansas businesses by shopping for these great products at the From the Land of Kansas Marketplace. You won’t be disappointed!

Spicy Drunken Meatballs

2 lb. bag of your favorite frozen meatballs, thawed
½ cup bourbon whiskey
1 cup Fine Vines Artisanal Ketchup, Smoked Serrano (or any Fine Vines Flavor you prefer!)
2/3 cup brown sugar
1-2 tsp. fresh lemon juice
2 tsp. Worcestershire sauce
½ – 1 tsp. red pepper flakes
¼ cup sliced scallions, for garnish

Stove Top Method
In a large greased preheated skillet over medium high heat, brown off meatballs, a few at a time, working in batches; reserve browned meatballs and keep warm.

Using the same skillet, add bourbon to deglaze the pan; stir to bring up any browned bits attached to the bottom of the skillet. Add ketchup, brown sugar, lemon juice, Worcestershire sauce, and red pepper flakes, stirring to combine.

When sauce is nicely warmed, add reserved meatballs and lower heat; let meatballs simmer in skillet for 20-30 minutes, until hot throughout and sauce has thickened slightly. Serve meatballs garnished with sliced scallions, if desired.

Pressure Cooker Method 
Preheat pressure cooker pot using browning setting; spray with nonstick spray or add a bit of oil to the pot, then add meatballs, a few at a time, working in batches, browning off meatballs on all sides.  Reserve browned meatballs and keep warm.

Add bourbon to the pot to deglaze, stirring up any browned bits attached to the bottom of the pressure cooker pot.  Add ketchup, brown sugar, lemon juice, Worcestershire sauce, and red pepper flakes, stirring to combine.  When sauce is warmed, add reserved meatballs and simmer for just a couple of minutes in the sauce, until hot throughout, and sauce has thickened a bit.  Serve meatballs garnished with sliced scallions, if desired.

Let’s Get You Cookin’,
Chef Alli

 

This recipe was shared at the 2016 Fancy Food Show in San Francisco, California featuring From the Land of Kansas products! You can purchase these products and more at the From the Land of Kansas ecommerce site.

Other Recipes Featured at the Fancy Food Show 2016:
Breakfast Quinoa Bowls
Heirloom Tomato Salad
Cinnamon Roll Waffles
Pearled Sorghum Power Salad
Korean Pulled Pork Tacos

6 thoughts on “Spicy Drunken Meatballs

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