Appetizers, Bourbon Smoked Citrus Pepper, Bourbon Smoked Garlic Salt, The Original Henry Bain's Famous Sauce, Worcestershire Sauce

Henry Bain’s Meatballs

Makes about 40 meatballs

2 slices white bread, crusts removed, cut in small pieces

¼ cup milk

½ pound ground pork

½ pound ground beef

½ medium onion, finely diced

¼ cup fresh parsley, chopped

2 tablespoons Bourbon Barrel Aged Worcestershire Sauce

1¼ teaspoons Bourbon Barrel Garlic Salt

½ teaspoon Bourbon Barrel Citrus Pepper

1 large egg

2 tablespoons olive oil

¼ cup Henry Bain’s Sauce, plus more for serving


1. In a small bowl, combine bread and milk.  In a large bowl, combine pork, beef, onion, parsley, worcestershire, garlic salt, and citrus pepper. Mash bread and milk to form a wet paste and add to meat mixture. Add egg and gently mix to combine. Cover and chill for at least 1 hour.

2. Preheat oven to 350 degrees. Using a small cookie scoop or tablespoon, scoop about 1 tablespoon of the mix and form mixture into meatballs. Heat a large skillet over medium heat with 1tablespoon olive oil. Add half the meatballs and cook until brown on all sides. Transfer to a foil lined, rimmed baking sheet. Repeat with remaining oil and meatballs. Bake meatballs for 15 minutes. Remove from oven.

3. Set broiler on high. Brush meatballs with the Henry Bain’s sauce. Broil for 3 minutes until burnished and glossy. Transfer to a serving bowl. Serve with extra Henry Bain’s sauce on the side.

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