1 cup barbecue sauce, I used a Carolina-style sauce
3 tablespoons bourbon
1 tablespoon honey
fresh chopped parsley, to garnish (optional)
PREP TIME
10m
COOK TIME
35m
TOTAL TIME
45m
YIELD 48 meatballs
Instructions
Preheat oven to 400 degrees. Line a baking sheet with aluminum and spray with non-stick cooking spray or grease a large skillet. Set aside.
Pulse together the bacon and button mushrooms until blended.
Place the mushroom and bacon mixture, ground chicken, and hot Italian sausage, salt, pepper, chili powder, and garlic, and breadcrumbs into a medium mixing bowl and mix until combined.
Scoop the meat mixture using a medium cookie scoop and place onto the baking sheet or in the skillet. Repeat until all of the meat has been used.
Bake for 20 minutes.
Whisk together the water, barbecue sauce, bourbon, and honey in a large skillet. Simmer over medium heat for 5 minutes, add the cooked meatballs to the sauce, coat each meatball, and simmer over low-to-medium heat for 15 minutes or until the sauce has thickened.