Fireball Whiskey Meatballs

Directions

1/2 cup Homemade panko breadcrumbs (dried sourdough bread crumbled in the food processor)
1/3 cup milk
2 tbsp Fireball Whiskey
1/4 cup plain goat cheese
1/4 cup cranberry infused goat cheese
1/4 cup fresh parsley, chopped
1 lb ground beef
1 lb ground pork
12 ozs applewood smoked bacon, finely chopped (note this is raw. Remove long strands of pork fat)
2 tsps kosher salt
1 tsp black pepper
1 tsp red pepper flakes
1/2 cup Fireball infused BBQ sauce. (add 2 tbsp to your favorite BBQ sauce and mix well)

Heat the oven to 350 degrees.
In a large bowl, soak the breadcrumbs in the milk and whiskey for 5 minutes. Blend in the cheese, parsley, beef, pork, bacon, salt and pepper.
Use a cookie scoop to make the perfect size.
Place the meatballs inside a cast-iron pan that has been greased will tallow.
Place the cast-iron pan in the oven and back the meatballs for 30 minutes.
Brush the meatballs with the first coat of whiskey infused BBQ sauce.
Bake for another 15 minutes
Brush the meatballs with another coat of whiskey infused BBQ sauce.
Bake for another 15 to 30 minutes. This time will depend on how big the meatballs are.
Let the meatballs rest for 5 to 10 minutes.
Serve along side your favorite vegetable, noodles, rice and some whiskey infused BBQ Sauce.

by Haylee Goulet