Barefoot Kitchen Pineapple Bourbon Meatballs (Grilled Method/Tailgating Style)

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Ingredients

For the Meatballs
2 lbs ground beef (or half beef/half pork for extra flavor)
1 cup clean breadcrumbs (or crushed gluten-free crackers/oats)
2 pasture-raised eggs
½ cup finely chopped onion
3 cloves garlic, minced
2 tsp smoked paprika
1 tsp chili powder
1 tsp sea salt
½ tsp cracked black pepper
¼ tsp cayenne (optional for a little kick)
¼ cup chopped fresh parsley
1 cup Barefoot Kitchen Maple Chipotle BBQ Sauce

Cooking Directions

Mix the Meatballs

In a large bowl, combine all meatball ingredients
Mix gently with your hands until just combined—don’t overwork
Roll into golf-ball-sized meatballs (about 1.5 inches)

Preheat the Grill

Set up your grill for medium-high heat (~375–400°F)
If using charcoal, push coals to one side for a two-zone fire

Cook the Meatballs

Oil grill grates lightly with avocado oil or olive oil
Place meatballs over indirect heat. Grill, covered, for 12–15 minutes, turning occasionally until browned and cooked through (160°F internal temp)

Prepare Pineapple Bourbon Glaze

While meatballs are cooking, pour the Pineapple Bourbon Glaze in a small saucepan (or cast-iron skillet on the grill)
Simmer until thickened and slightly sticky, 8–10 minutes

Glaze and Finish

During the last 5 minutes of cooking, brush meatballs generously with the bourbon glaze
Move briefly over direct heat to caramelize the sauce, flipping once

Serve

Pile meatballs in a cast-iron skillet or foil pan
Drizzle extra glaze over the top
Garnish with chopped green onions or sesame seeds if desired

Tailgating Tips: Serve with skewers or toothpicks for easy grab-and-go. Pair with grilled pineapple chunks or bacon-wrapped jalapeños. Keep warm in a foil pan on the grill or a small slow cooker.