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.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix ground beef, onion and seasoned bread crumbs. Form the mixture into bite-sized balls.

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  • In a large skillet over medium high heat, cook the balls until evenly brown throughout.

  • In a large bowl, mix water, soy sauce, garlic and whiskey. Place the balls into the mixture. Cover and chill in the refrigerator at least 1 hour.

  • Transfer the balls and sauce mixture to a slow cooker set to low heat. Cook at least 30 minutes before serving.

Nutrition Facts

184.7 calories; protein 9.3g 19% DV; carbohydrates 5.9g 2% DV; fat 12.4g 19% DV; cholesterol 38.7mg 13% DV; sodium 858.7mg 34% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2004
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!! Read More
(21)

Most helpful critical review

Rating: 3 stars
05/21/2004
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. Read More
(17)
20 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
12/05/2004
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!! Read More
(21)
Rating: 3 stars
05/21/2004
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. Read More
(17)
Rating: 5 stars
02/06/2004
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. Read More
(13)
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Rating: 3 stars
07/23/2008
good - just make sure to use lo sodium soy sauce.....very salty Read More
(8)
Rating: 5 stars
06/07/2010
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. Read More
(5)
Rating: 4 stars
09/15/2008
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. Read More
(4)
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Rating: 2 stars
08/08/2006
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. Read More
(4)
Rating: 1 stars
01/14/2006
I hate to give a bad reveiw but I followed this recipe exactly and the meatballs did not turn out well. They fell apart when marinating (I think it's because there was too much onion) and the taste was VERY salty. Read More
(4)
Rating: 5 stars
03/09/2004
had an adult party everyone loved them. Made egg noodles and mushroom sauce with the left overs and they were fantastic. I bought the premade meatballs and put them in the crockpot. Read More
(3)