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Dec 16 2013

Meatballs with Bayou Bourbon Glaze and December Giveaway

Published by at 11:09 pm under appetizers,Contests and Giveaways


We have partnered up with Tastefully Simple to create a “game day” recipe for them using one of their delectable products. We wanted this recipe to be easy to make and more importantly, easy to eat! When we think of game day parties, it usually involves beer, chips and dip, and other junk food. But to really make an impression and feed your guests properly, it’s best to make some delicious appetizers that will mayyybe distract them from the game on TV. With the variety of unique sauces that Tastefully Simple supplied to us, we were most intrigued with the Bayou Bourbon Glaze. This savory brown sugar bourbon sauce has a hint of onions, garlic, and molasses, which is perfect to liven-up meats and fish. It’s both sweet and savory, which is similar to that of teriyaki sauce. So why did we choose to make meatballs? Well, it’s a classic ingredient in many dishes, like spaghetti and soup. It’s requires simple ingredients yet yields satisfying results. And to top it off with a special sauce, what more can you ask for?

Update: Check out our feature on Tastefully Simple’s Game Day Delights page: http://www.tastefullysimple.com/tryourrecipes/foodbloggers.aspx

Tastefully Simple sent us a package of sauces (as shown): Pomegranate Chipotle Sauce, Bayou Bourbon Glaze, and Merlot Sauce.

This simple meatball mixture is composed of: 1/2 lb ground beef, 1/2 lb ground pork, 1 cup Italian breadcrumbs, 1 egg, 1/3 cup shredded carrots, 1/3 cup grated onion, 1/2 tsp garlic powder, 1 tsp salt, and 1 tsp pepper. Mix it all up!

Now for the fun part--okay, more like the messy part. Shape the meatballs into 1 to 1.5-inch balls. We want them to be small enough so it's easy to pop in your mouth to eat.

What I like to do with my meatballs is brown them first in a skillet over medium heat. This helps brown up the sides and give it that nice texture. It should take about 3-5 minutes to brown up.

Transfer the meatballs to a parchment-lined baking sheet and brush on some Bayou Bourbon Glaze. If you don't have this, any other sauce or glaze that you like will work.

It looks nice and sticky! Now, place this tray into the oven at 425F for 8-10 minutes until cooked through. You can brush it again during the baking process.

Whether you pick up this meatball with a toothpick or a fork, you'll be sure to devour the bold flavors of the Bayou Boubon Glaze en-wrapped in a moist and tasty meatball. It's a great dish to serve as an appetizer for any event - especially "Game Day" parties! We all know how much the guys looove to eat meat!

To view or print-out this recipe, click here: Meatballs with Bayou Bourbon Glaze

So are you ready to find out what the December giveaway is?? No, it’s not the meatballs, sorry. We’re going to give away a package of the Tastefully Simple sauces shown above to one lucky reader! That way, you can come up with your own fun dishes, whether it’s just a simple dinner at home or an all-out party for the holidays. You’ll love the savory and enticing flavors of these sauces, and we hope that the winner will share their recipes with us!

To enter, leave a comment letting us know what sauce you’d like to try first and what you would make with it – can be as simple as just pouring over meat, or something creative and fun! Whatever you decide, we’re sure it will be a crowd pleaser with these sauces.

Contest ends Thursday, December 23rd at 11:59PST. Sorry, contest is over!

The winner goes to Nancy Iland! Congratulations!

Disclaimer: In compliance with the FTC Guides, updated 10/5/09, this article has material connections.  The Food Addicts (TFA) received no fees for hosting this giveaway on behalf of Tastefully Simple.   Tastefully Simple will provide 1 prize pack to the winner free of charge;  1 prize pack was also provided to TFA at no cost by Tastefully Simple to facilitate the review process.  TFA does not endorse the company mentioned above.

39 responses so far

39 Responses to “Meatballs with Bayou Bourbon Glaze and December Giveaway”

  1. Cheryl F. {The Lucky Ladybug}on 17 Dec 2010 at 12:13 am

    I’d like to try the Bayou Bourbon Glaze first and make your meatballs — they have me salivating :) *Thanks* for the giveaway!

  2. Cynthiaon 17 Dec 2010 at 1:56 am

    The Bourbon glaze would be super on ribs.
    .-= Cynthia´s last blog ..Space Precinct is the Best in the Worst Way =-.

  3. Barbon 17 Dec 2010 at 3:04 am

    Pomegranite Chipotle Sauce Please. Try it with a mexican/southwest shrimp recipe that I make. I currently use an orange-chipotle-butter sauce. I bet the pome would be yummy in it!

  4. debpon 17 Dec 2010 at 3:39 am

    I would try the pommegranite chipolte sauce over my chicken meatballs.
    twoofakind12@yahoo.com

  5. Belinda @zomppaon 17 Dec 2010 at 4:40 am

    Is it wrong to want meatballs at 730AM? I’ll come watch game day with you. Bourbon!

  6. Melissaon 17 Dec 2010 at 4:47 am

    I would use the merlot sauce first, on stuffed mushrooms! Yummy!

  7. Cathon 17 Dec 2010 at 4:47 am

    Your meatballs look delicious, but I’d also like to try the bourbon sauce on salmon.

  8. Stephanieon 17 Dec 2010 at 5:32 am

    I bet the Bayou Bourbon Glaze would be delicious in making a pork tenderloin

  9. Athenaon 17 Dec 2010 at 5:50 am

    I would like to try the Bayou Bourbon or the Pomegrante Chipotle. I would use it to make some chicken wings…yummy!

  10. Chris and Amyon 17 Dec 2010 at 6:05 am

    We are bourbon fans, so definitely the Bayou Bourbon glaze. Those meatballs sound fantastic! We might try bourbon chicken wings!!!
    .-= Chris and Amy´s last blog ..Moms Chuck Roast =-.

  11. briarroseon 17 Dec 2010 at 6:51 am

    Oh my these look amazingly good. That glaze looks wonderful.
    .-= briarrose´s last blog ..Lemon Cream Cake Truffles =-.

  12. Annaon 17 Dec 2010 at 7:10 am

    Definitely the Bourbon glaze, although it’s hard to turn down anything with chipotle in it… :)

  13. Nancyon 17 Dec 2010 at 7:11 am

    Those meatballs look fantastic! I would try the ‘The Bayou Bourbon Glaze’ on ‘Pulled Wild Pork’ sandwiches (Razorbacks) for the OSU Buckeye Bowl Game!!! G-o-o-o-o Bucks!!!!!
    O—H— ___ ___ !!!! Thanks for the give-a-way!

  14. Deborah Andersonon 17 Dec 2010 at 8:20 am

    The Merlot Sauce sounds great and the first thing I’d try it with is grilled pork chops! Yum!!

  15. Nancy Ilandon 17 Dec 2010 at 8:32 am

    YUM! Your pictures are looking so delicious!!!
    I would use all of them on the TV show “The Cape” I am always looking for a great sauce to drizzle on meats/fish/chicken to give a great finishing touch!
    Happy Holidays!

  16. Heidion 17 Dec 2010 at 8:33 am

    They all sound super tasty! I don’t know if I can decide… Grilled pork chops with the Pomegranate Chipoltle sauce, ribs with the Bayou Bourbon sauce, and grilled skirt steak with the Merlot sauce!

  17. Bertha Santosoon 17 Dec 2010 at 9:17 am

    My eye was drawn toward this page first because of the delicious-looking meatball, and also the word “Bourbon”, I would REALLY love to try this. This would be great as appetizer for Christmas party :)

  18. KTon 17 Dec 2010 at 9:38 am

    Love this recipe! Have you tried the potato balls at Portos bakery in Burbank or Downey city in CA? I am so crazy about those and now that I moved to NewYork so I couldn’t eat it there anymore. :( and so I tried to make it on my own mimicking how it supposed to taste like but it didn’t came out right. If you ever make it..please share it with us your recipe. I would be so happy. Hope you two have a fantastic holidays.

  19. susitravlon 17 Dec 2010 at 10:31 am

    My kids love “Little Smokies” at holiday parties. I might be able to take a bite of one if it was dipped in Pomgranate Chipotle.

  20. Karlon 17 Dec 2010 at 10:53 am

    I’d love to try the Pomegranate Chipolte but I’m not sure what I would use it on until I tasted it so, realistically I’d use the Merlot Sauce to make a beef tips and gravy over noodles. If I could get a handle on some, I’d love to try it with Venison. I may have to pick up a Buffalo steak to make the tips and gravy. OK gravy is the wrong word too – it would be more of a sauce slowly reduced rather than turned into a gravy.

  21. Beverlyon 17 Dec 2010 at 11:47 am

    I’d go for the Bayou Bourbon and use it as a glaze for shrimp.

  22. Sandyon 17 Dec 2010 at 3:35 pm

    The Bayou Bourbon sauce sounds most appetizing to me. Since I can’t really cook, if I had that sauce, I would just use it to marinade some meat!

  23. Matthewon 17 Dec 2010 at 7:29 pm

    Impressive. They sound and look delicious :)

    I will test drive your recipe. Thanks for sharing.

    Matthew
    .-= Matthew´s last blog ..Alvin Leung – The Man Behind Bo Innovation =-.

  24. Audreyon 18 Dec 2010 at 2:32 am

    Is it necessary to bake it in the oven??

  25. TrucVy Zoeon 18 Dec 2010 at 4:29 am

    I would use the bayou bourbon sauce on some chicken wings. Yummy!
    .-= TrucVy Zoe´s last blog ..Bouncy Beef Balls For Soup =-.

  26. Chrison 18 Dec 2010 at 9:09 am

    I would use the Merlot sauce on a chateaubriand. The thick rich flavor of reduced merlot would be flawlessly matched with the fire roasted beef tenderloin.
    .-= Chris´s last blog ..Wood Fire Roasted Chicken Wings =-.

  27. graceon 18 Dec 2010 at 12:26 pm

    i’d crack open the chipotle pomegranate first, and i might be tempted to just pour it down my gullet. :)
    .-= grace´s last blog ..all together now =-.

  28. Shirley Pettison 19 Dec 2010 at 9:46 am

    I want the chipotle pomegranate sauce first. I would love to combine it with grilled pork or lamb. This sauce over a herb marinated grilled boneless leg of lamb sounds awesome.
    .-= Shirley Pettis´s last blog ..Dry Herbs Versus Fresh Herbs – Which Are Better =-.

  29. LBon 19 Dec 2010 at 6:08 pm

    The merlot sauce sounds so good! I think I’d marinate chicken in it!
    .-= LB´s last blog ..Christmas Tree! =-.

  30. Barbaraon 22 Dec 2010 at 4:07 am

    I’d like to try the “Bayou Bourbon Glaze” first and make (obviously!!) your fantastic meatballs!
    Thanks! for the giveaway!
    .-= Barbara ´s last blog ..Capesante al Sauris =-.

  31. Kristi Rimkuson 22 Dec 2010 at 7:12 am

    We are big football fans in this house. Our son is the head coach for a local high school football team, so football food is also big here. I know these will be gone in a flash!
    .-= Kristi Rimkus´s last blog ..Simply Impressive Christmas Goat Cheese Ball =-.

  32. annaleneon 22 Dec 2010 at 4:13 pm

    Would love to try the SHANGHAI™ STIR-FRY SAUCE for mixed veggies + tofu. Looks great!

  33. Lisetteon 22 Dec 2010 at 8:33 pm

    I would want to try all of those! Ah they sound insanely tasty (I’m a huge fan of sauces). Since Pomegranate is my favorite fruit and flavor, I’d want to try that sauce the most. I’m very, very curious about its flavor (chipotle? never would have thought it would go with pomegranate). I’d want to use it for simple dinners which will hopefully become not so simple with the help of these sauces. Thank you for the opportunity!
    .-= Lisette´s last blog ..Waiting on Wednesday- Choker by Elizabeth Woods =-.

  34. A Canadian Foodieon 22 Dec 2010 at 8:36 pm

    I do not think I have ever seen such beautiful meatballs. This recipe has to be tested by me.
    Thank you so much.
    :)
    Valerie
    .-= A Canadian Foodie´s last blog ..A Canadian Foodies Favourites at Old Strathcona Farmer’s Market =-.

  35. Roseann Smithon 23 Dec 2010 at 4:26 pm

    I’d like to try the “Bayou Bourbon Glaze” first and make (obviously!!) your fantastic meatballs! Thanks! for the giveaway! .-= Barbara ´s last blog ..Capesante al Sauris =-.

  36. Sallyon 23 Dec 2010 at 5:33 pm

    I would use the Merlot Sauce for a big juicy burger…plus dipping sauce for fries!

  37. Melissa Brusoeon 30 Dec 2010 at 2:28 pm

    The Bayou Bourbon is one of my favorite produts! I keep it stocked in my kitchen. I made my ham with it for Thanksgiving and when my husband went to carve it, the meat just fell off the bone!!! It was simple, just brown sugar, spicy mustard and bayou bourbon! This stuff is just plain awesome !!!!! Thank you for featuring this product and recipe on your site :)

  38. Monicaon 19 Jan 2011 at 11:31 am

    The Pomegranate Chipotle is amazing on salmon! My kids love the lil smokies and/or meatballs in the Bayou Bourbon. My husband and I love the Pomegranate Chipotle the best. The meatballs you made look delicious. I love how you added carrots. I’m definitely trying this one!

  39. Deanaon 24 Jan 2011 at 6:11 am

    I love this sauce . bourbon is also great on little smokies. the pomegranate chipotle sauce is on fo my favs. I use it on chicken fish . over cream cheese & crackers.

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