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Bacon Bourbon Meatballs
gluten-free
Gluten-Free
dairy-free
Dairy-Free
paleo
Paleo
low-carb
Low Carb
keto
Keto
Prep Time:
12
minutes
mins
Cook Time:
34
minutes
mins
Total Time:
46
minutes
mins
Servings:
25
meatballs
Ingredients
1x
2x
3x
Bacon Meatballs
9
oz
250g bacon, roughly chopped
2
shallots
roughly chopped
9
oz
250g ground pork
9
oz
250g ground beef
1
egg
1/4
cup
27g almond flour
1/4
cup
chopped parsley
2
Tbsp
ground flax seed
1/2
tsp
sea salt
1/4
tsp
garlic powder
1
Tbsp
butter
ghee, or avocado oil
Bourbon Barbecue Sauce
1/2
cup
water
5
oz
140g tomato paste
3
Tbsp
maple syrup
substitute monk fruit syrup for keto
3
Tbsp
bourbon
1
tsp
Worcestershire sauce
1
tsp
blackstrap molasses
1/2
tsp
sea salt
1/4
tsp
garlic powder
1/4
tsp
smoked paprika
Instructions
Bacon Meatballs
Pulse bacon and shallots in a food processor until ground into a coarse paste. Alternately, you can mince everything finely by hand.
Add bacon and shallots to a large mixing bowl along with the remaining meatball ingredients (except butter).
Mix everything together until evenly combined.
Using hands (slightly damp to help prevent sticking), shape into 1 1/2" balls.
In a large skillet, melt butter over medium heat.
Once it is hot, add the meatballs and brown all of the sides (about 12 minutes). You may need to work 2 batches, depending on the size of your pan.
Remove meatballs from pan and set aside.
Spoon out most of the fat from the pan and discard. Leave about 1 Tbsp of the fat in the pan.
Bourbon Barbecue Sauce
Mix all sauce ingredients together then pour into the skillet. Stir and bring to a boil, then reduce to simmer.
Simmer for 5 minutes, stirring and scraping the bottom occasionally.
Add the meatballs back into the skillet and simmer for 15 minutes.
If the sauce gets to thick, just add a bit of water and continue cooking. The sauce should be a normal barbecue sauce consistency at the end.
Author:
Kit