Recipes & Tips

Bourbon Whiskey Lamb Meatballs Recipe

  • Servings: 6-8
  • Prep Time: 20 minutes
  • Cook Time: 4 hours

Made with grass-fed lamb, spices and whiskey, these meatballs make for a fun and flavorful appetizer. Or serve them with steamed rice and vegetables for dinner.

Tip: Scroll down to watch the recipe video.


For the Meatballs:

  • 2 lb. New Zealand grass-fed ground lamb (Tip: Look for the Taste Pure Nature logo)
  • 1/2 onion, finely chopped
  • 5 cloves garlic, minced
  • 3/4 cup panko breadcrumbs
  • 1 tablespoon rosemary, minced
  • 2 tablespoons freshly chopped parsley
  • 1 egg
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 3 1/2 teaspoons kosher salt
  • Olive oil

For the Sauce:

  • 1 cup BBQ sauce
  • 1/4 cup whiskey
  • 1/4 cup brown sugar
  • 2 teaspoons red chili flakes
  • Pinch of cayenne pepper

To Serve:

  • Fresh parsley, chopped


  • 1. In a large bowl mix together onion, garlic, breadcrumbs, rosemary, parsley, egg, smoked paprika, chili powder, kosher salt and ground lamb until well combined. Chill mixture in the fridge for 10-20 minutes.
  • 2. Remove mixture from the fridge and divide mixture into 2-inch round meatballs, about the size of a golf ball.
  • 3. Heat a large heavy bottom skillet over medium high heat and brush with olive oil. Brown meatballs in 2-3 batches until the outside is crusted and the meatball is firm, about 5-8 minutes. Note: The meatballs don’t need to be cooked through all the way, as they will continue to cook in the slow cooker. Transfer meatballs to a paper towel lined plate.
  • 4. In a medium bowl whisk together the BBQ sauce, whiskey, brown sugar, red chili flakes and cayenne pepper.
  • 5. Transfer meatballs and sauce to a slow cooker and gently combine. Cook on high for 1-2 hours or on low for 3-4 hours.
  • 6. Top meatballs with freshly chopped parsley. Switch the slow cooker to warm and serve.
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