Cumin 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.

Prep Time: 15 minutes
Cook Time: 1 hour
Level: Easy

Makes 24 golf ball-sized meatballs

Bourbon Barbecue Sauce
Makes 3 cups

1/2 cup Maker's Mark® Bourbon
2 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
2 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

  1. Heat the olive oil in a large saucepan over a medium high flame. Add the garlic, cumin, onion, red pepper and 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.
  2. Add the espresso, vinegar and Maker's Mark® Bourbon and bring to a boil.
  3. Remove to a blender and blend on high until smooth (be careful when blending hot liquids).
  4. Add the blended mix back into the pot and whisk in the brown sugar and ketchup until fully incorporated and smooth. Refrigerate until needed.

BBQ Bourbon Pork Balls

2 tablespoons Maker's Mark® Bourbon
2 pounds ground pork
3 tablespoons olive oil
1 small onion, finely diced
1 cup bourbon barbecue sauce, recipe below
2 large eggs
3/4 cup bread crumbs
1 teaspoon salt

  1. 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 sauté 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.
  2. 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.
  3. 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).
  4. Roll the mixture into round, golf ball-sized meatballs, making sure to pack the meat firmly.
  5. 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.
  6. Roast until firm and cooked through (about 20 minutes).
  7. Allow the meatballs to cool for five minutes before removing from the tray.

Tags: Bourbon Maker's Mark Salt Olive Oil Garlic Ketchup Entrees Apple Cider Vinegar Espresso Yellow Onion Cumin Red Pepper Dark Brown Sugar Entrées Daniel Holzman Hungry

Print This