CHILI WHISKEY MEATBALLS makes 16 meatballs
1/2 pound ground beef
1/2 pound ground pork
3/4 cup panko bread crumbs
1 SMALL egg
FRESH ground sea salt and black pepper, to taste
1/2 cup Heinz Chili sauce
1 tablespoon avocado oil
1/2 cup Seagrams 7
1 tablespoon butter
1 1/2 cups beef broth
scant 2 tablespoons Worcestershire sauce
1/2 cup heavy cream

  • Using your hands combine ground beef, pork, bread crumbs, egg, salt, pepper and 1/4 cup of the chili sauce in large mixing bowl.
  • Divide into 16 equal sections and roll into balls.
  • Heat the avocado oil and butter over medium-high heat in a large skillet.
  • Cook the meatballs 5-7 minutes, rotating until cooked on all sides. DO NOT CROWD PAN cook in batches if necessary. Remove cooked meatballs to a plate as you go.
  • Add whiskey and beef broth to skillet and bring to a boil. Reduce heat and simmer 5 minutes until mixture begins to thicken.
  • Stir in the remaining chili sauce and the Worcestershire sauce and cook for a few minutes more.
  • Stir in the heavy cream.
  • Add the meatballs back into the sauce turning to coat and simmer 5-10 minutes until heated through.

Miz Helen

These meatballs will be amazing, what a great recipe that we will really enjoy! Hope you are having a great week and staying warm. Thanks so much for sharing with us at Full Plate Thursday and come back soon!
Miz Helen

Nikki Gwin

Your recipe will be one of my features at this weeks OVER THE MOON LINK PARTY which goes live tonight at 5 pm central. Please stop by to see your feature. And don’t forget to link up again!
🙂 gwingal


I am so glad I could leave a comment this time. I tried on your other post and I could not find the comment box. These sound great! I will be pinning this one too. Happy New Year, Kippi #kippiathome

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