Ya know, for the life of me, I do not understand why the Super Bowl is on a Sunday night. Rumor has it that many of us have work and school the next day, so staying up late, partying, and feasting would probably be an event best served by a Saturday timeslot. Alas, since we all do have to do that whole responsible work/school thing, we usually keep our festivities low-key. I make some snacks, maybe have a family member or two over (if that), and put on my fat pants. I love an excuse to have a menu consist entirely of appetizers, because I like variety…and not having to construct a singular meal that at least one picky eater is going to complain about.
Rather than the fancy Crab Mornay or Lamb Chops from holiday parties, the big game is all about hearty, easy-to-make (and eat) food. These Bourbon Meatballs are just that. Stir everything together, cook for a bit, then settle down and watch your attendees go bananas over them. You can transfer them to a slow cooker to keep warm, making them an easy, hot appetizer for any event. I even took them to a Mardi Gras parade last year. My husband thinks these are manna from heaven, and no one ever needs to know how freaking easy they are. It’ll be our secret, ok?
- 1 32-ounce package of frozen, Italian-style meatballs, thawed
- 2 cups good-quality barbecue sauce (I like Sweet Baby Rays or KC Masterpiece for this. Just avoid the $1 bottle crap)
- 1 cup bourbon
- 1 cup honey
- 3/4 cup yellow mustard
- 1 TBS Worcestershire sauce
- In a large pot, combine barbecue sauce, bourbon, honey, mustard, and Worcestershire sauce. Bring to a boil over medium-high heat.
- Add meatballs and reduce heat to medium-low. Simmer for 15 to 20 minutes. Provide toothpicks to your hungry guests and give them death threats if they even think about double-dipping. Oh, look, there some bourbon left in the bottle! Whatever shall we do?