Staggering Jack Daniels Meatballs Recipes

STAGGERING JACK DANIELS® MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread meatballs in a single layer in a shallow baking dish.
• Bake in the preheated oven until hot, about 15 minutes.
• Meanwhile heat apple jelly and jalapeno pepper jelly in a saucepan over medium heat until melted, about 5 minutes. Stir roasted peppers into jelly mixture and remove from heat. Add whiskey; stir until sauce is combined.
• Stir hot meatballs into whiskey sauce. Cover and refrigerate overnight.
• Heat meatballs and sauce slowly over low heat until completely hot, being careful not to boil, 15 to 20 minutes.

JACK'S MEATBALL SLIDERS

Steps:

• Make the sauce: In a large saucepan over medium heat, saute the garlic and red pepper flakes in the oil 1 minute, stirring. (Do not brown the garlic.) Stir in the tomatoes and salt. Bring the sauce to a boil, reduce the heat to low and simmer, stirring occasionally, 15 minutes.
• Meanwhile, make the meatballs: Preheat the oven to 450 degrees F. In a large bowl, mix the beef, sausage, onion, garlic, thyme, parsley, egg, parmesan, breadcrumbs, ricotta and salt with your hands. Form 1 1/2-inch balls out of the meat mixture. Heat a large ovenproof skillet (preferably cast iron) with a bit of olive oil. Working in batches, add the meatballs and brown on all sides, about 4 minutes. Return all the meatballs to the skillet and place in the oven to finish cooking, 10 minutes.
• Toss the meatballs with 3 cups of the prepared sauce. Place on the toasted slider buns and sprinkle with parmesan and parsley.

DRUNKEN MEATBALLS (WITH CROCK POT INSTRUCTIONS)

Steps:

• Combine the first three ingredients and simmer for 5 minutes, until blended.
• Add meatballs and simmer, covered for about 45 minutes.
• CROCK POT: For the crock pot, prepare sauce as above. Put meatballs (they can be frozen meatballs) into crock pot, pour sauce over and cook on low for 8 to 12 hours.

JACK DANIELS (MEAT) GLAZE

Steps:

• Add the oil to a saucepan and cook the onion and garlic until soft. About 4 to 5 minutes.
• Add the pineapple juice, water and brown sugar and bring to the boil whilst stirring. Once boiling reduce the heat to a simmer.
• Now add the Pinneaple, Tarayaki sauce, Soya sauce, lemon juice, whisky and Cayenne pepper. Stir in well and bring the mixture back to the boil. Once boiling reduce to a simmer.
• Note: At this stage you can spoon a little of the mixture onto your meat or Ribs as a marinade whilst it is still a loose consistency.
• Leave to simmer for around 30 minutes until the glaze reduces by half and the consistency thickens. You can add a little white flour to the mixture if you like it really thick!
• The glaze is ready to serve over your steak or Ribs.
• Note: For extra flavour you can coat your steak or Ribs with the Glaze and grill for the last few minutes to give it a really sticky finger licking taste!