Recipe by JULIE ANNE
"Don't let the name scare you!! I remember my mother making these 30 years ago. The longer they stay in the sauce the better they are. Serve from the slow cooker to keep them warm."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
seasoned bread crumbs
1 (1.5 fluid ounce) jigger
I made this dish to serve at a candle party I was having. It was very good. One of my guests asked if she could take a bowl of meat balls home!! I would only suggest that you make sure you get your meat balls good and brown, even to the point of being crusty on the outside, because when they marinate and then cook they will get soft. Some of mine began falling apart as I stired while cooking, I think because they were not browned long enough. I also cut the amount of whiskey in half ~ I've never tried it with the full amount of whiskey, so I'm not saying that the full amount is bad. The recipe suggests cooking for at least a half hour, but I suggest you cook them much longer than that. At the 30 minute point we didn't like them at all, and my husband and I considered throwing them out, but after they cooked for a couple of hours they really became quite good. I will certainly make this recipe again!!
I haven't served the finished product yet but I have comments about the recipe itself. First, one small onion is too much. 1/2 of a very small onion would work better. Second, double the marinade or it won't even cover the balls as you marinate them. Third, medium heat is too high. Cook on low or you'll burn them. Finally, you might want to add some oil to the pan before you begin frying. It will prevent the balls from falling apart when you need to turn them.
This appetizer is so yummy. Make plenty because they disappear so quickly. When serving them, if you put small pieces of French bread in a dish next to them, your guests will also enjoy dipping the bread in the delicious sauce.
good - just make sure to use lo sodium soy sauce.....very salty
We had a hawaiian food thing at work so I made these. Took them to work and crock potted them all morning,,lol@whiskey in the air at the office :) Anyway, when done, people loved the recipe and a lot of people asked me for it. I will make these many times for parties.
I used frozen meatballs and these were great, so easy!! I cooked them in the crock pot on low for 7 hours, and they were perfect. I did use low sodium soy sauce, I think that really helped with the saltiness everyone else was commenting on.
The other reviewers were right. There is too much onion, & the balls won't stick together. Maybe adding an egg to the mixture would help it stick. Cook lower than medium or they fall apart. I added about a tsp of sugar to cut the salt, & served over unseasoned rice to compensate.
OK but not what we were hoping. Basically it's just meatballs.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 112
The new crop of asparagus is finally here. Enjoy it in hundreds of different ways.
Waffles make Sunday mornings special, but they're great for lunch and dinner, too.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn how to make Swedish meatballs for appetizers or as a main dish.
See how to make amazing meatballs in the slow cooker.
See how to make the best party meatballs.