Tipsy Cranberry Bourbon Meatballs
SERVINGS: 4-6
Ah, yes. Family holiday gatherings. A time for togetherness, thankfulness and good food made with Regina’s Farm Kitchen, Artisan Fruit Spreads. Here’s an unexpectedly, quick and easy appetizer—Tipsy Cranberry Bourbon Meatballs—tender meatballs in a tangy cranberry bourbon barbecue sauce. Sure to please your friends and family.
WHAT YOU NEED
1 jar RFK Cranberry Orange Meyer Lemon Artisan Fruit Spread
1 2 lb. bag frozen or fresh meatballs
Salt and fresh cracked black pepper
Olive oil
Instant-read thermometer
1/4 cup of your favorite barbecue sauce
1/4 cup dark brown sugar
1/2 cup of your favorite bourbon
1 tbsp. Sriracha hot sauce
INSTRUCTIONS
To make the cranberry bourbon BBQ sauce, put all the sauce ingredients in a saucepan. Bring to a medium-high heat, stirring constantly. Make sure to combine everything, and don’t let it burn. Turn down the heat and cook for about 10 minutes, until thickened.
Coat the bottom of a skillet with olive oil and heat until hot. Brown the meatballs on all sides. Add the bourbon cranberry sauce to the skillet, and stir to cover the meatballs. Add a bit of water if the sauce seems too thick.
Cook, covered, for about 10 minutes until the meatballs are cooked through, they should read about 160F on an instant-read thermometer inserted in the center. Baste the meatballs often during cooking.
Serve meatballs hot, in the sauce. Pour a shot or two of the bourbon over a big cube, and chill.
