BBQ Bourbon Pork Balls
BBQ Bourbon Pork Balls
By Daniel Holzman, Chef & Owner, The Meatball Shop
These meatballs will be the hit of any party or meal. Easy to make, with a soft and airy texture, the extra barbecue sauce makes a great glaze for these glorious orbs of pork.
Servings: 24 golf-ball-sized meatballs
- 1/2 cup and 2 tablespoons Maker’s Mark® Bourbon
- 6 tablespoons olive oil
- 6 cloves garlic, chopped roughly
- 1 cup yellow onion, finely diced
- 1 tablespoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 3 teaspoons salt
- 1/4 cup espresso or 1 teaspoon instant coffee
- 1/2 cup apple cider vinegar
- 2 cups ketchup
- 1-1/2 cups dark brown sugar
- 2 pounds ground pork
- 1 small onion, finely diced
- 1 cup bourbon barbecue sauce (recipe below)
- 2 large eggs
- 3/4 cup breadcrumbs
- For Bourbon Barbecue Sauce, heat the olive oil in a large saucepan over a medium-high flame.
- Add the garlic, cumin, onion, red pepper and 2 teaspoons salt and cook, stirring frequently until the onions and garlic are soft and translucent, about 15 minutes.
- Do not allow the garlic to brown. Add a few tablespoons of water if necessary.
- Add the espresso, vinegar and 1/2 cup Maker’s Mark® Bourbon and bring to a boil.
- Remove to a blender and blend on high until smooth (be careful when blending hot liquids).
- Add the blended mix back into the pot and whisk in the brown sugar and ketchup until fully incorporated and smooth.
- Refrigerate until needed.
- For BBQ Bourbon Pork Balls, preheat the oven to 450°F.
- Heat 1 tablespoon of the olive oil in a medium frying pan over high heat.
- When it begins to smoke, add the onions and sautée, over a high flame, stirring frequently until they are soft and well-browned (about ten minutes).
- Remove to a tray and cool in the fridge.
- Combine all of the ingredients except for the rest of the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated.
- Drizzle the olive oil into a large baking dish (9" x 13"), making sure to evenly coat the entire surface (use your hand to help spread the oil).
- Roll the mixture into round, golf-ball-sized meatballs, making sure to pack the meat firmly.
- Place the balls into the oiled baking dish such that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid.
- Roast until firm and cooked through (about 20 minutes).
- Allow the meatballs to cool for five minutes before removing from the tray.