It is that time of the year again, the super bowl, in which these Smoked Bourbon BBQ Meatballs on the Big Green Egg are the perfect appetizer to put out in front of your guests! If you have extra time, they are awesome with these homemade smoked meatballs which are also awesome on the BGE.
If you are making the homemade smoked meatballs for this recipe just be sure to do it in advance and freeze them. They are best in this Bourbon BBQ meatball recipe frozen as it allows the sauce to absorb that delicious smoke flavor while it cooks.
Smoked Bourbon BBQ Meatballs on the BGE Ingredients
- 18 oz – Sweet Baby Rays – Honey BBQ Sauce
- 18 oz – Sweet Baby Rays – Original BBQ Sauce
- 28 oz – KC Masterpiece – Original BBQ Sauce
- 6 oz – French’s Yellow Mustard
- 3/4 cup – Evan Williams Bourbon
- 1 Tablespoon – Worcestershire Sauce
- 64 oz – Meatballs (2 frozen bags of Rosita Home style Meatballs unless you are creating the homemade meatballs as mentioned above)
How to Prepare the Smoked Bourbon BBQ Meatballs

Add all three BBQ sauces to a dutch oven.

Add the Worcestershire sauce.

Followed by the yellow mustard.

Finally, followed by the Bourbon.

Mix everything together to complete the BBQ sauce.

Mix in the frozen meatballs.
How to Smoke the Bourbon BBQ Meatballs on the BGE
The Bourbon BBQ Meatballs are cooked on the BGE low and slow. For this recipe, get the Big Green Egg dialed into 190-200 degrees. This cook is done with indirect heat, so ensure you have your plate setter inserted with the feet facing upward.

Once the BGE is dialed into 190-200 degrees, place the Bourbon BBQ meatball dutch oven on the Big Green Egg.

After about an hour, stir the meatballs.

You can continue to cook the bourbon meatballs without the lid, but my family prefers just a touch of smoke so I end up covering the meatballs after an hour to keep everyone happy.
This prevents them from getting too smokey.

After about 3-4 hours the bourbon meatballs should be done. Pull from the BGE, serve and enjoy!

Smoked Bourbon BBQ Meatballs - Big Green Egg
It is that time of the year again, the super bowl, in which these Smoked Bourbon BBQ Meatballs on the Big Green Egg are the perfect appetizer to put out in front of your guests! If you have extra time, they are awesome with these homemade smoked meatballs which are also awesome on the BGE.
If you are making the homemade smoked meatballs for this recipe just be sure to do it in advance and freeze them. They are best in this Bourbon BBQ meatball recipe frozen as it allows the sauce to absorb that delicious smoke flavor while it cooks.
Ingredients
- 18 oz – Sweet Baby Rays – Honey BBQ Sauce
- 18 oz – Sweet Baby Rays – Original BBQ Sauce
- 28 oz – KC Masterpiece – Original BBQ Sauce
- 6 oz – French’s Yellow Mustard
- 3/4 cup – Evan Williams Bourbon
- 1 Tablespoon – Worcestershire Sauce
- 64 oz – Meatballs (2 frozen bags of Rosita Home style Meatballs unless you are creating the homemade meatballs as mentioned above)
Instructions
- In a dutch oven, mix together all three BBQ sauces, yellow mustard, bourbon and Worcestershire sauce. Once mixed together well, add in the frozen meatballs.
- Get the Big Green Egg dialed into the 190-200 degree range. This is an indirect cook in which the plate setter / conv"egg"tor should be inserted with the feet facing upward.
- Once the BGE is stable at the 190-200 degree range, add the bourbon meatball dutch oven to the BGE.
- After an hour, stir the meatballs. If you are just looking for a touch of smoke then place the lid on cracked and let it contingue to cook the remaining time. If you enjoy a smokier flavor, let the bourbon meatballs cook without a lid the entire time.
- Sample a meatball and if it is cooked, remove, serve and enjoy!
Ben has a bachelor’s degree in construction engineering. When not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies, you can find him at home with wife and two daughters. Outside of family, He loves grilling and barbequing on his Big Green Egg and Blackstone Griddle, as well as working on projects around the house.
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