When I read my list of upcoming recipes aloud, James interrupted at this one: “That sounds like a great snack for poker night,” he said, half-joking. But I had other plans. These Slow Cooker Sticky Bacon & Whiskey Meatballs were meant for a reunion with sorority sisters — a gathering of whiskey and bacon lovers where I knew they’d be a hit.
I serve slow cooker mini meatballs at most events now because they’re reliably popular and low stress. They’re perfectly bite-sized, easy to assemble, and versatile — you can experiment with flavors, keep them warm in the slow cooker all day, transport them easily, and clean up with minimal fuss. Most importantly, guests always eat them. In all my hosting, I’ve never had party meatballs go to waste.
Sometimes I use frozen meatballs and focus on an inventive sauce, but when I have time I make them from scratch. These meatballs include ground-up bacon in the mixture, which makes each bite richer and more savory. The bacon adds fat and flavor so the meatballs stay juicy and deeply satisfying.
To build on that bacon flavor, I add smoked paprika for extra smokiness. The aroma from the slow cooker becomes irresistible — one whiff will draw people in. Expect a crowd to gather around the pot; these meatballs disappear quickly whenever I make them.
I brought these to my sorority reunion and they vanished faster than I expected. I showed up late, after people had already been sampling an array of finger foods, and my slow cooker sat in a tucked-away spot by the bar — but that didn’t stop folks. Conversations shifted, people returned repeatedly for refills, and groups moved closer to stand around the slow cooker. Halfway through the event the meatballs were gone and everyone was asking for more. Next time I’m doubling the batch.
Slow Cooker Sticky Bacon & Whiskey Meatballs
5 from 3 reviews
- Author: Morgan
- Total Time: 1 hour 30 minutes
- Yield: about 26 meatballs
Ingredients
For the Meatballs:
- 8 ounces uncooked bacon, finely chopped or processed
- ½ yellow onion, chopped
- 4 cloves garlic, chopped
- 1½ pounds ground beef
- ½ cup breadcrumbs
- 2 tablespoons fresh chopped parsley
- 1 large egg
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon Kosher salt
For the Sauce:
- 1 cup barbecue sauce
- ¼ cup whiskey
- ¼ cup brown sugar
- 2 teaspoons hot chili flakes, or to taste
- Chopped chives, for topping
Instructions
- In a food processor, combine the bacon, onion, and garlic. Pulse until the bacon is fully ground and no large pieces remain.
- Preheat the broiler. Transfer the bacon mixture to a large bowl and add the ground beef, breadcrumbs, parsley, egg, smoked paprika, chili powder, and salt. Mix gently until combined, then roll into golf ball–sized meatballs and place on a baking sheet.
- Broil the meatballs until the tops are browned, about 7 minutes (watch closely, broiling times vary).
- While the meatballs broil, whisk together the barbecue sauce, whiskey, brown sugar, and chili flakes in the slow cooker. Add browned meatballs to the sauce, stir gently to coat, and cook on high for 1–2 hours or on low for 3–4 hours. When finished, switch the slow cooker to warm and serve topped with chopped chives.
- Prep Time: 30 mins
- Cook Time: 1 hour
