Smoky Bourbon BBQ Meatballs with Sweet Potato Fries

Allergens

Wheat (gluten), Eggs, Milk

Ingredients

• 1. 2 lbs ground beef 2. 1 cup panko breadcrumbs 3. 1/2 cup milk 4. 1 large egg 5. 1/4 cup bourbon 6. 1/2 cup BBQ sauce 7. 1/4 cup ketchup 8. 1/4 cup Worcestershire sauce 9. 1/4 cup apple cider vinegar 10. 1/4 cup brown sugar 11. 1 tbsp smoked paprika 12. 1 tsp garlic powder 13. 1 tsp onion powder 14. Salt and pepper, to taste 15. Vegetable oil, for frying

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, breadcrumbs, milk, egg, salt, and pepper. Mix well and shape into 1 inch meatballs.
3. Place the meatballs on the prepared baking sheet and bake for 15 minutes or until cooked through. Remove from the oven and let cool.
4. In a saucepan, combine bourbon, BBQ sauce, ketchup, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, and onion powder. Simmer over medium heat until slightly thickened.
5. Toss the cooked meatballs in the sauce to coat evenly.
6. In a deep fryer or heavy pot, heat about 2 inches of vegetable oil to 350°F (175°C). Fry the meatballs in batches until golden brown and crispy, approximately 3 minutes per batch. Drain on paper towels.
7. Preheat oven to 400°F (200°C). Toss sweet potato fries in a little oil and seasoning, then spread them out on another baking sheet. Bake for 15 20 minutes or until crispy and golden brown.
8. Serve the smoky bourbon BBQ meatballs alongside the sweet potato fries, garnished with fresh parsley.

Chef’s Insight

The secret to tender and juicy meatballs is to not overwork the ground beef mixture when shaping the meatballs.