Recipe Fourteen: Whiskey Meatballs

I first saw these babies here.

And then followed them back to here.

And now, with a few alterations they are being eaten by my Christmas Eve guests.

My main change to this recipe was replacing the bought frozen meatballs with some home-made frozen meatballs and swapping out the Bourbon for plain old Tennessee Whiskey.

This will definitely become one of my 'make-ahead/pot luck/easy entertaining' recipes.

Meatballs:

500gms of Pork and Veal Mince

(Our butcher minces and sells them together otherwise you want 250gm of each)

1/2 an Onion, finely chopped.

1 cup of Breadcrumbs

1 clove of garlic, minced.

1/2 a tablespoon of dried thyme.

1/4 of a cup of cheddar cheese.

2eggs

Salt and pepper.

Combine all ingredients in a bowl and either using you hands (which is far more satisfying and does a much better job) or a wooden spoon mush all the ingredients together until mixed evenly.

Rolls mixture into balls and place on a plate, cover and refrigerate for 30 minutes.

Heat a little oil in a large pan and in two batches brown meatballs all over.

Don't stress about cooking them all the way through, they are going to be cooked again in their glaze for a couple of hours.

Pop these babies in the freezer until a few hours before you want to serve the dish.

The Whiskey Glaze:

1/2 a cup of Tomato Sauce

1/2 a cup of Brown Sugar

1/4 cup of Whiskey

1 teaspoon of Lemon Juice

1 teaspoon of Worcestershire Sauce

Combine all of these ingredients in a bowl and whisk until mix is smooth.

In a pan on low-medium heat on the stove (or in a slow-cooker set on high) place your frozen meatballs and pour over the glaze, stir the meatballs around so they are all covered.

Let the sauce heat through and the meat balls warm up (stirring every now and then) then turn your stove right down to low (or your slow-cooker onto low) and let them stew away for 2 hours.

Serve!

xx