Savory Meatballs in Bourbon Cream Sauce Recipe
Prep Time:
55 minutes
Cook Time:
25 minutes
Servings:
24 Meatballs
Ingredients
  • ½ cup breadcrumbs, loosely packed
  • 3 tablespoons milk
  • 1 pound ground beef
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground smoked paprika
  • 1 medium-sized egg
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1 medium-sized shallot, finely diced
  • 1 large garlic clove, crushed
  • ½ cup bourbon
  • 1 cup beef broth
  • ½ cup heavy cream‌
Directions
  1. Make the meatballs: Combine the breadcrumbs and milk in a bowl to form the panade.
  2. Set aside for 10 minutes.
  3. To a large bowl, add the ground beef, onion powder, garlic powder, paprika, egg, salt, pepper, and panade.
  4. Mix well with your hands or a spoon until the ingredients are thoroughly combined.
  5. Scoop out tablespoon-sized portions of the meat and roll it into balls between your hands.
  6. Repeat the process to form your meatballs.
  7. Cover with film and place in the fridge for 30 minutes.
  8. Preheat the oven to 400 F.
  9. Line a baking sheet with parchment paper.
  10. Place the meatballs onto the baking sheet.
  11. Bake in the oven for 25 minutes, until cooked through and browned.
  12. Meanwhile, to make the bourbon cream sauce, heat up the butter in a frying pan to a medium heat.
  13. Add the diced shallots and garlic to the pan.
  14. Saute for 2 to 3 minutes.
  15. Add the bourbon to the pan and allow it to reduce for 6 to 8 minutes.
  16. Once the alcohol smell has worn off, reduce the heat to medium-low and add the beef broth and the cream to the pan.
  17. Allow the sauce to gently simmer for 8 to 10 minutes.
  18. When the meatballs are cooked, remove them from the oven and pour over the cream sauce.
  19. Let the meatballs and sauce sit for 5 minutes before serving.