5 Star Featured Comment
The sauce is super good. If it weren’t for all those meatballs, I could happily have eaten the sauce as SOUP! This is a keeper, for sure. So many possibilities…
Cris
Saucy, Sweet, and Ready for Company
When I’m hosting, I like recipes that don’t make me babysit the stove. I want food that cooks while I tidy the kitchen, set out napkins, and actually enjoy the day—because that’s the whole point, right?
These bourbon meatballs are exactly that kind of recipe.
Why You’ll Love This Recipe
- Sauce, Baby: It’s the sauce, baby! The meatballs are coated in a rich ketchup-based sauce that’s sweet and tangy, with a little “something” special from the bourbon.
- So Fast To Make: They are prepped and ready to cook in just 5 minutes.
- Versatile: Bourbon meatballs are ideal for so many ways to serve! As an appetizer, when you’re entertaining, for the holidays, on game day, and on the weekends, when you’d rather be relaxing instead of cooking.
Y’all enjoy!
Donya’s Tips for the Best Sauce + Texture
- Keep warm for serving: Switch to WARM and stir occasionally so the sauce stays smooth and glossy.
- Don’t panic if the sauce smells sharp at first. Once it cooks, it mellows and turns richer and thicker.
- Use LOW when you can. The sauce thickens a little nicer and the flavor has time to settle in.
- Want a thicker sauce? Crack the lid for the last 20–30 minutes to let a little steam escape.
- Fresh garlic really matters here. It gives a stronger, cleaner flavor than jarred.
If you love easy meatball recipes, try these Crock Pot Hawaiian Meatballs, Game Day Crock Pot Meatballs, and Crockpot Mississippi Meatballs.
Ingredients you need (and what each one does)
- Frozen or homemade meatballs: The shortcut that makes this fast. Any kind you like works.
- Ketchup: The base that gives the sauce body and that classic sweet-tang.
- Honey: Adds sweetness and helps the sauce turn sticky and glossy.
- Worcestershire sauce: Brings deep, savory flavor so the sauce isn’t just sweet.
- Apple cider vinegar: Brightens everything and balances the sweetness.
- Bourbon: Adds warm, rich flavor (it’s not overpowering—just adds depth).
- Garlic (minced): Fresh gives the biggest flavor punch.
- Red pepper flakes: Optional heat you can easily adjust.
Recipe Variations (top options readers actually use)
- Bourbon swap: Use whiskey if that’s what you have.
- Mild version: Skip the red pepper flakes (or add them at the end to taste).
- Honey substitute: Use brown sugar instead of honey.
- Hot honey twist: Swap in hot honey for a sweet-heat version (great for game day).
- Less sugar request: Try tomato puree in place of ketchup (the flavor shifts a bit, but it’s a popular swap).
Step-by-Step Directions
- Whisk the sauce: In a bowl, whisk ketchup, honey, Worcestershire, apple cider vinegar, bourbon, red pepper flakes, and garlic until smooth.
- Add to slow cooker: Pour meatballs into the Crock Pot and pour sauce over the top. Stir gently to coat.
- Cook: Cover and cook until the meatballs are hot throughout and the sauce thickens.
- Stir and serve: Give everything a gentle stir, then serve warm—straight from the Crock Pot.
How Long do you Cook Bourbon Meatballs in a Crock Pot?
- LOW: 4–5 hours
- HIGH: 3–4 hours
(You’re looking for meatballs that are heated through and a sauce that’s thicker and glossy.)
Ready to find the perfect slow cooker for your kitchen? You’ll love my Crock Pot buying guide to help you choose.
More Crock Pot Recipes
Equipment
Ingredients
- 2 pounds frozen meatballs
- 2 cups ketchup
- ½ cup honey
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- ¾ cup bourbon
- ½ teaspoon red pepper flakes
- 3 minced garlic cloves
Instructions
- In a medium-size mixing bowl, add ketchup, honey, Worcestershire sauce, apple cider vinegar, bourbon, red pepper flakes and garlic. Whisk together.
- Add meatballs to the Crock Pot. Pour sauce over and stir to coat the meatballs. Place lid on and set the timer to 4-5 hours on LOW or 3-4 hours on HIGH.
- When timer goes off, gently stir meatballs in sauce and serve.
Notes
- Bourbon Swap: You can use whiskey in place of bourbon if needed.
- Less Heat: If you’re not a fan of spice, omit the red pepper flakes. You can always add them at the end if you decide you do want some heat.
- Honey Substitutes: If you don’t have honey, brown sugar will work, too.
Nutrition
Frequently Asked Questions
Yes, it does! After about 3-hours of cooking, there’s less than a trace of alcohol left in any recipe you make using bourbon. What you’ll get is a rich, mellow flavor in the sauce that you’ll love.
Yes, you can keep these in the freezer for up to 3 months. I would thaw them overnight in the fridge before reheating.
The cooked meatballs and any leftover sauce can be stored in the fridge for 3 to 4 days. Store them in a resealable container and reheat before serving.
Yes, but you’ll want to increase the sauce so everything stays well-coated. A good rule: if your Crock Pot looks “crowded,” add more sauce.
Absolutely. Cook them earlier in the day, then keep them on WARM and stir occasionally.
Serving Suggestions
For a full appetizer spread, serve these meatballs with these Cream Cheese Sausage Balls and creamy Southern Deviled Eggs. If you want to enjoy these as an easy dinner, you can serve bourbon meatballs with Quinoa in the Rice Cooker and Skillet Green Beans.
If you tried this Crock Pot Bourbon Meatball Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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I haven’t made this yet, but sounds delicious! I love the way you give suggestions/options on ingredients. I’m not a big spicy fan
I’m so glad the recipe caught your eye! And thank you for noticing the suggestions and options — I always want to make sure there’s a way for everyone to enjoy it.
~Donya
This is a great recipe. I used Momofuko chili crunch hot honey instead of using pepper flakes. Our tailgate loved them today. More garlic doesn’t hurt as well. I have always switched between grape jelly and chili sauce and cranberry sauce and chili sauce. It will be hard to make a different way now. Thank you.
That sounds like a seriously flavorful twist! The Momofuku Chili Crunch Hot Honey must’ve added amazing depth—perfect for a tailgate. And I love your idea of rotating between jelly + chili sauce and cranberry + chili sauce combos. Hard to go wrong with more garlic, too. Thanks so much for sharing how you made it your own!
~Donya
Dear Donya, made the bourbon meatballs last night, cut the recipe in half (just 2 of us) so quick and easy, and super delicious. Loved that I had all the ingredients in my pantry.
So happy to hear they were a hit! I just love recipes that use common items! Enjoy! ~Donya
The bag of frozen meatballs is 22 ounces. Can I use two bags or won’t there be enough sauce?
Use the servings calculator on the recipe card to adjust the ingredients.
~Donya
What could I sub the ketchup out for? Need to reduce the sugars. Thanks
Maybe try tomato puree. If you try it, let me know!
~Donya
Do you think this would work with Irish whiskey instead of bourbon? Is there a certain brand of meatballs you recommend if using store bought?
Yes you can use Irish Whiskey
I have used both., whatever I have on hand. I’ve heard Costco has the closest meatballs to homemade . I plan on checking this out next week!!!
I was a little hesitant when I started because the sauce didn’t smell that good. Once it cooked it thickened up and was outstanding! I only added a dash of hot pepper, next time I’ll kick it up a notch. I also used honey bourbon.