Creative Household Co.

These meatballs are absolutely delicious. They pack the perfect crispiness with a tangy, grown-up bourbon sauce.

They're perfect for parties and easy to make- the key is a hot pan for the meatballs and a long simmer time for the sauce.

Meatballs

1-pound regular ground beef (to make it juicy)
1-pound ground pork (for depth) 
Process 1 homemade dinner roll for breadcrumbs
1 egg
Lots of Worcestershire sauce
Big pinch of ground pepper, white pepper, and sea salt
Double big pinch of paprika and garlic powder
1/2 one finely minced yellow onion

Put it all in a bowl and mix it with your hands but try not to mush the meat (keep it chunky without ruining the wrinkles/texture).

Roll into slightly smaller than golf ball size.

Get a pan, preferably a well seasoned cast iron, really hot.

When you can feel heat six inches above the surface, put 1-tbsp of olive oil in. It should look shimmery. Roll it around to evenly coat the pan.

Put the meatballs in, leave until well charred, and flip over. Repeat.

Done when well charred on both sides.

Bourbon Sauce

1-cup ketchup
1-cup Pepsi
1-cup bourbon
two squirts of yellow mustard
1-tbsp of vinegar
1-tbsp of sugar (brown preferred)
2-tsp of Worcestershire sauce 
Lots of pepper, white pepper, garlic powder, and paprika.
Four finely minced garlic cloves

Boil for a while to burn off the alcohol.

Reduce to the desired thickness (about half) then pour over the meatballs and bake in a 350 degree oven for 20 minutes.