Pop’s Bourbon Balls are an interesting and tasty culinary curiosity. They’re essentially meatballs, filled with different kinds of pork (including bacon!) and then pan-fried. They take a swim in a rich, smoky, sweet bourbon sauce, and presto! You have yourself something special. Pop’s Bourbon Balls may be a different kind of meatball than the ones you’re used to, but they definitely leave an impression!
Ingredients
For the bourbon balls:
- 2 pounds ham, boneless and fully-cooked
- 1 (8-ounce) thick pork loin chop, boneless
- 1/2 pound bacon strips
- 1 cup panko breadcrumbs
- 1 cup 2% milk
- 2 large eggs, lightly beaten
- neutral oil, to taste
For the sauce:
- 1 1/2 cups brown sugar, packed
- 1/2 cup white vinegar
- 1/2 cup bourbon
- 2 teaspoons spicy brown mustard
Directions
Step 1 –Line a 10×15-inch pan with foil.
Step 2 –Cut the ham, the pork chop, and the bacon into 1-inch pieces.
Step 3 –Arrange the meat pieces in a single layer in the prepared pan.
Step 4 –Freeze the meat until partially frozen, about 30 minutes.
Step 5 –Preheat the oven to 350 degrees F.
Step 6 –Transfer the meat to a food processor in batches.
Step 7 –Pulse the meat mixture until coarsely ground, about 20-24 pulses.
Step 8 –In a large bowl, combine the breadcrumbs, the milk, and the eggs.
Step 9 –Add the meat mixture to the egg mixture and mix lightly, but thoroughly.
Step 10 –Shape the meat mixture into 1 1/2-inch spheres.
Step 11 –In a large skillet over medium heat, heat 1/4-inch of the oil.
Step 12 –Add the meatballs to the hot oil in batches and cook until the meat reaches an internal temperature of 145 degrees F, about 3-4 minutes.
Step 13 –Transfer the meatballs to paper towels to drain.
Step 14 –Repeat the frying process until all of the meatballs are fried, adding more of the oil as needed.
Step 15 –In a large bowl, whisk together the brown sugar, the white vinegar, the bourbon, and the mustard.
Step 16 –Reserve 1 cup of the sauce for serving.
Step 17 –In batches, add the cooked meatballs to the sauce and soak for 1-2 minutes.
Step 18 –Transfer the soaked meatballs to the prepared 10×15-inch baking pan lined with foil.
Step 19 –Bake the meatballs, while brushing them occasionally with the remaining sauce from the soaking process, until heated through, about 15-20 minutes.
Step 20 –Serve the bourbon balls with the reserved sauce.
