Staggering Jack Daniels(R) Meatballs

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Staggering Jack Daniels R Meatballs recipe is a delicious and flavorful dish that combines the bold flavors of Jack Daniels whiskey with tender meatballs. These meatballs are made with a blend of ground beef and pork, then simmered in a rich and tangy sauce infused with Jack Daniels whiskey. The result is a mouthwatering appetizer or main course that is sure to impress your guests.

Keywords: Jack Daniels, meatballs, recipe, flavorful, whiskey.

staggering jack daniels r meatballs recipe details

Staggering jack daniels r meatballs recipe, recipe Rating: 4.7
Number of votes:121

When meatballs are gone you can do shots of the sauce… Gotta admit, I usally cheat on the meatballs and buy em pre-cooked, or ya can make yer own. I make several batches of this and keep em in the freezer letting them ferment, although cuz of the alcohol content they don’t freeze solid, LOL. All ingredients are to taste, no exact measuring is required… How much you make is optional. Be creative and have fun, do a shot.

Ready in: 2 days 1 hour

Ingredients

Serves: 24

• 1 (10 ounce) jar apple jelly
• 1 (10 ounce) jar pepper jelly
• 2 (10 ounce) jars Jack Daniels(R) whiskey (use apple jelly jar to measure)
• 1 (16 ounce) bag frozen meatballs
• 1 (8 ounce) jar roasted red peppers, drained and chopped

Preparation method

Prep: 30 mins | Cook: 30 mins | Extra time: 2 days, marinating

1. Melt jellies over medium heat to boil in a saucepan.
2. Add roasted peppers to jellies and remove from heat, then add whiskey.
3. Heat or cook meatballs to very hot, drain.
4. Combine meatballs with sauce … the hot meatballs act like a sponge and will absorb the sauce … WARNING: the sauce aroma will kick ya on yer a** when first made. Your buds will be able to smell it from down the street, LOL.
5. Let the meatballs absorb the “sauce” for a good hour … I usually let them chill, then refrigerate, then warm up next day.
6. How ya choose to warm them up is optional. I personally re-heat on low, simmer, to heat throughly, carefully NOT letting them boil, cuz we all know what happens when ya bring alcohol to a boil… NO EFFECT.
7. A tip is to make extra and store in freezer, longer in freezer the better/smoother they go down.
8. Out of meatballs? … either do shots with remaining sauce, or save and use for another batch following the heating instructions.Alternate method

Sauce can be boiled to cook out the alcohol, the flavor will remain

Alternate method

If sauce is too strong, you can add additional jelly, but wait at least 2nd day before adding. As said, when 1st made, the sauce smell will be VERY strong.