There’s something almost effortless about dropping frozen meatballs into a slow cooker, pouring over a glossy, bourbon-sweet sauce, and coming back hours later to a crowd-pleasing dish. These Slow Cooker Honey Bourbon Meatballs are sweet, tangy, and just boozy enough to feel special—perfect for game day, potlucks, or a low-effort weeknight dinner. If you like saucy slow-cooker comfort food, you might also enjoy a different sweet-savory option like slow cooker honey garlic chicken for another crowd-pleaser.
Why you’ll love this dish
This recipe hits several sweet spots: minimal hands-on time, pantry-friendly ingredients, and a sauce that caramelizes slightly on the meatballs for irresistible bites. It’s ideal when you want something that looks and tastes like you fussed over it but actually takes five minutes to assemble.
“We served these at a family gathering and everyone went back for seconds—the sauce is dangerously good.” — home cook review
Reasons to make it:
- Fast assembly with mostly bottled ingredients.
- Great for crowd feeding—makes about 40 meatballs.
- Flexible: easy to scale, freeze, or adapt for different diets.
Step-by-step overview
Before you start, here’s what the process looks like so you can move confidently:
- Whisk together a simple honey-bourbon sauce in a bowl.
- Place frozen meatballs in the slow cooker.
- Pour the sauce over the meatballs and stir gently to coat.
- Cook on high for one hour, then finish on low for two more hours to deepen flavor.
- Serve warm—optionally thicken or broil for a glossy finish.
This recipe is forgiving: it’s designed for frozen store-bought meatballs, so there’s no shaping or searing required.
What you’ll need
- 40 frozen meatballs (about 2 — 20 oz packages)
- 1/2 cup ketchup
- 1/2 cup honey
- 1/2 cup bourbon (see tips for alcohol-free options)
- 1/2 cup packed brown sugar
- 1 teaspoon Worcestershire sauce
- 2 teaspoons lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Ingredient notes and swaps:
- Bourbon: use dark rum or apple juice for no-alcohol versions (see Tips).
- Meatballs: beef, pork, turkey, or plant-based frozen meatballs work—adjust cooking if thawed.
- Honey vs. maple: maple syrup adds a darker flavor; reduce by 1–2 tbsp if very runny.
Step-by-step instructions
- In a large bowl, whisk together 1/2 cup ketchup, 1/2 cup honey, 1/2 cup bourbon, 1/2 cup packed brown sugar, 1 teaspoon Worcestershire sauce, 2 teaspoons lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper until smooth and combined.
- Place the frozen meatballs into the slow cooker in an even layer.
- Pour the sauce evenly over the meatballs and use a spatula to gently toss or stir so the meatballs are mostly coated.
- Cook on high for 1 hour, stirring occasionally to redistribute sauce and prevent sticking to the sides.
- After one hour, reduce the setting to low and cook an additional 2 hours to let the flavors deepen and the sauce thicken. Taste and adjust seasoning. If you prefer a thicker glaze, lift the lid near the end and stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water), then cook 15–20 more minutes on high to thicken.
Timing tips:
- If using thawed meatballs, reduce total time: 30 minutes high + 1–1.5 hours low should be sufficient.
- For a more caramelized finish, transfer cooked meatballs to a baking sheet, broil 2–3 minutes, turning once—watch closely to avoid burning.
Best ways to enjoy it
These meatballs are versatile—serve them however the occasion calls for:
- As an appetizer with toothpicks and a small bowl of extra sauce on the side.
- Over steamed rice or buttery mashed potatoes to soak up the sauce.
- On slider buns for game-day sandwiches.
- Pulled into a bowl of buttered egg noodles with a sprinkle of scallions and sesame seeds.
If you’re making a full slow-cooker comfort meal, pair with roasted veggies or try a different protein gravy like this slow cooker chicken breasts with gravy for a complementary main.
Storage and reheating tips
Safety and shelf life:
- Refrigerate cooled meatballs in an airtight container within 2 hours of cooking. They will keep 3–4 days.
- Freeze in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating:
- Stovetop: simmer gently in a covered pan with a splash of water or broth until heated through (165°F / 74°C internal).
- Microwave: place in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring between, until hot.
- Oven: spread in a shallow dish, cover with foil, and reheat at 325°F (160°C) for 15–20 minutes.
Always reheat to 165°F to ensure safety.
Pro chef tips
- Balance the sweetness: taste the sauce before cooking. If it’s too sweet, add a splash more lemon juice or 1–2 teaspoons Dijon mustard to brighten it.
- Control alcohol intensity: the bourbon flavor mellows during the long cook, but if you prefer less boozy notes, use 1/4 cup bourbon + 1/4 cup apple juice.
- Thicken without corn starch: remove some sauce, reduce it over medium heat on the stove until syrupy, then return to the slow cooker.
- Prevent sticking: stir once during the first hour and again when switching to low. Slow cookers vary—if yours runs hot, check 30 minutes earlier.
- Scaling: the sauce ratios work well up to doubling the meatball quantity; maintain the same liquid-to-sugar balance to keep the glaze glossy.
Creative twists
- Spicy bourbon: add 1–2 teaspoons sriracha or a minced jalapeño to the sauce for heat.
- Holiday cranberry-bourbon: fold 1 cup whole-berry cranberry sauce into the glaze for a festive bright version.
- Keto-friendly: replace honey and brown sugar with a sugar-free syrup and 1/4 cup powdered erythritol; thicken with xanthan gum (use sparingly).
- Tangy orange: swap lemon juice for 1/4 cup fresh orange juice and add 1 tsp orange zest for a citrus glaze.
- Vegetarian option: use plant-based frozen meatballs and reduce high/low cook times to avoid drying—follow thawed meatball timing.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 5–10 minutes. Cook time is 3 hours total (1 hour high, 2 hours low). Allow a bit of time to rest if broiling for caramelization.
Q: Can I use fresh or thawed meatballs instead of frozen?
A: Yes. Thawed or fresh meatballs need less time—roughly 30 minutes on high then 1–1.5 hours on low. Keep an eye so they don’t overcook and dry out.
Q: Can I omit the bourbon? Will it change the flavor?
A: You can omit it. Substitute with apple juice, extra lemon, or a mix of apple juice and a splash of vanilla for depth. The alcohol cooks off during slow cooking, but bourbon adds a characteristic caramel-vanilla note.
Q: How do I thicken the sauce if it’s too thin?
A: Make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water), stir into the sauce, and cook 15–20 minutes on high. Or reduce a portion of sauce on the stove until syrupy and return it to the cooker.
Q: How many does this recipe serve?
A: About 40 meatballs—serves roughly 8–10 as an appetizer or 4–6 as a main with sides.
Q: Can I make this ahead for a party?
A: Yes. Cook the day before, refrigerate, and gently reheat in the slow cooker on low for 1–2 hours before serving. For transport, keep sauce and meatballs warm in an insulated carrier or reheat on-site.
If you have other questions—about alcohol-free substitutions, oven methods, or pairing ideas—ask and I’ll tailor suggestions for your event or dietary needs.
Print
Slow Cooker Honey Bourbon Meatballs
- Total Time: 185 minutes
- Yield: 40 meatballs (approximately 8-10 servings as appetizer or 4-6 as main dish)
- Diet: Gluten-Free
Description
A crowd-pleasing dish of frozen meatballs cooked in a sweet and tangy honey-bourbon sauce, perfect for game days or potlucks.
Ingredients
- 40 frozen meatballs (about 2 — 20 oz packages)
- 1/2 cup ketchup
- 1/2 cup honey
- 1/2 cup bourbon
- 1/2 cup packed brown sugar
- 1 teaspoon Worcestershire sauce
- 2 teaspoons lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large bowl, whisk together ketchup, honey, bourbon, brown sugar, Worcestershire sauce, lemon juice, kosher salt, and black pepper until smooth and combined.
- Place the frozen meatballs into the slow cooker in an even layer.
- Pour the sauce evenly over the meatballs and gently stir to coat.
- Cook on high for 1 hour, stirring occasionally.
- After 1 hour, reduce the setting to low and cook an additional 2 hours.
- If desired, thicken the sauce with a cornstarch slurry near the end of cooking time.
Notes
Ideal for scaling up or freezing; can be served over rice, on slider buns, or as appetizers with toothpicks.
- Prep Time: 5 minutes
- Cook Time: 180 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American