Slow Cooker Bourbon Meatballs

byTasty foods recipes •January 17, 2026

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Slow cooker bourbon meatballs are an easy, set-it-and-forget-it favorite. Frozen meatballs simmer in a sweet, sticky bourbon sauce, making them perfect for an appetizer or a simple dinner with just 10 minutes of prep.

The Secret Sauce Behind These Bites

Big Flavor, Zero Fuss: Using frozen meatballs and a simple sauce, makes this recipe so easy and the best thing to whip up on busy nights!
Made for Any Moment: Serve them with toothpicks for parties or game days with my hot corn dip and chicken wings, or spoon them over rice for an easy, weeknight dinner.
Sweet & Savory Perfection: The bourbon-infused sauce has the perfect balance of rich, tangy, and sweet!

Slow Cooker Bourbon Meatball Ingredients

Meatballs: Frozen meatballs make this recipe so EASY! Make my homemade meatballs if you prefer. Frozen meatballs can release excess moisture as they cook. You can thaw them first if you prefer.
Bourbon: If you don’t want to use bourbon, you can use apple juice or apple cider instead!
Make it Spicy: Garnish your meatballs with red pepper flakes before serving for a kick of spice!

How to Make Slow Cooker Bourbon Meatballs

Whether you’re making these for a party or serving them over mashed potatoes for an easy dinner, the process is quick and hands-off. Follow the simple steps below and let the slow cooker work its magic.

Add Meatballs: Spray the inside bowl of a slow cooker with non-stick cooking spray. Place the frozen meatballs in the bottom of the slow cooker.
Whisk Sauce: In a medium bowl, add the bourbon, brown sugar, honey, soy sauce, Worcestershire sauce, and minced garlic. Whisk until combined, and the sugar is dissolved.
Add Sauce and Cook: Pour the bourbon sauce over the meatballs. Give it a stir to make sure the meatballs are all coated. Cook on LOW for 3 hours, or HIGH for 2 hours, stirring occasionally to coat the meatballs in the sauce.
Thicken Sauce: In the last hour of cooking, combine the cornstarch and water in a small bowl. Pour the cornstarch slurry into the crockpot and stir to combine. Cover with the lid and cook for the remaining hour until the sauce thickens. Adjust the slow cooker setting to the warm setting until you are ready to serve them. Serve as an appetizer with toothpicks, or as a meal with rice if you desire.

Frozen meatballs added to the bottom of the crockpot.

All of the sauce ingredients all whisked together in a bowl.

Can I Make These on the Stovetop?

Yes! If you’re short on time, the stovetop is a great option!

Add the frozen meatballs and the bourbon sauce mixture to a large saucepan.
Stir to coat the meatballs with sauce, then cover the saucepan with a lid.
Simmer over medium heat for 15-20 minutes, or until heated through.
Serve and enjoy!

Print

Slow Cooker Bourbon Meatballs

Sweet and saucy slow cooker bourbon meatballs made with frozen meatballs for an easy, hands-off recipe. Perfect for game day, holidays, or weeknights.

Course Appetizer

Cuisine American

Keyword crock pot bourbon meatballs, slow cooker bourbon meatballs recipe

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 138kcal

Ingredients

1 (26-ounce) bag frozen meatballs precooked
⅓ cup bourbon apple juice or apple cider
½ cup brown sugar
⅓ cup honey
½ cup low-sodium soy sauce
1 tablespoon Worcestershire sauce
2 cloves minced garlic
2 tablespoons cornstarch
2 tablespoons cold water

Instructions

Spray the inside bowl of a slow cooker with non-stick cooking spray. Place 1 (26-ounce) bag frozen meatballs in the bottom of the slow cooker.
In a medium bowl, add ⅓ cup bourbon, ½ cup brown sugar, ⅓ cup honey, ½ cup low-sodium soy sauce, 1 tablespoon Worcestershire sauce, and 2 cloves minced garlic. Whisk until combined, and the sugar is dissolved.
Pour the bourbon sauce over the meatballs. Give it a stir to make sure the meatballs are all coated.
Cook on LOW for 3 hours, or HIGH for 2 hours, stirring occasionally to coat the meatballs in the sauce.
In the last hour of cooking, combine 2 tablespoons cornstarch and 2 tablespoons cold water in a small bowl. Pour the cornstarch slurry into the crockpot and stir to combine. Cover with the lid and cook for the remaining hour until the sauce thickens.
Adjust the slow cooker setting to the warm setting until you are ready to serve them. Serve as an appetizer with toothpicks, or as a meal with rice if you desire.

Notes

Storage & Reheating

Refrigerator: Once your meatballs have cooled, place them in an airtight container in the fridge. They will keep for 3-4 days.
Reheating: You can reheat these on the stove. Place them in a saucepan and heat on medium until the meatballs are hot and the sauce is bubbling.