Tennessee Whiskey BBQ Meatballs on the Arteflame

Introduction

Smoky, juicy, and seared to perfection – these Tennessee Whiskey BBQ Meatballs are infused with bold whiskey flavor, caramelized on the Arteflame grill, and finished to mouthwatering tenderness. Perfect for backyard BBQs and gatherings, this is how you elevate meatballs.

Ingredients

• 1 ½ lbs ground beef (80/20 for flavor)
• 1 egg
• ½ cup breadcrumbs
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 tbsp butter (for greasing cooktop)
• 1 cup Tennessee whiskey BBQ sauce (homemade or store-bought)
• ¼ cup Tennessee whiskey (optional, for extra kick)
• Fresh chopped parsley (garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the oiled napkins in the center of the Arteflame grill bowl.
3. Stack dry firewood above the napkins forming a teepee shape.
4. Light the napkins and allow the fire to establish. Wait about 20 minutes until the grill surface is hot – the center grate will reach over 1,000°F for searing.

Step 2: Prepare your meatballs

1. In a mixing bowl, combine ground beef, egg, breadcrumbs, Worcestershire sauce, garlic, onion, salt, and pepper.
2. Mix until just combined; don’t overmix to keep the meatballs tender.
3. Form the mixture into 1½-inch meatballs.

Step 3: Sear the meatballs on the center grill grate

1. Drop a tablespoon of butter onto the flat top near the center griddle and place your meatballs briefly on this area before moving them onto the center grate for about 1-2 minutes per side.
2. Use tongs to rotate and get a beautiful seared crust all around. This locks in the juices.

Step 4: Finish meatballs on the griddle cooktop

1. Move the seared meatballs toward the outer flat top griddle to finish cooking them through.
2. Baste generously with Tennessee whiskey BBQ sauce. Add a splash of whiskey for extra flavor if desired.
3. Rotate as needed to prevent over-caramelization and cook evenly. Use a thermometer to check doneness—remove the meatballs when internal temp reaches 150°F (for a final temp around 165°F).

Step 5: Serve and garnish

1. Once done, remove the meatballs and let them rest for 5 minutes.
2. Garnish with fresh parsley and an extra drizzle of whiskey BBQ sauce.

Tips

• Reverse searing on the Arteflame ensures juicy, evenly cooked meatballs with a caramelized exterior.
• Form uniform-sized meatballs for even cooking.
• Use butter on the griddle instead of oil for deeper flavor.
• Don’t overcrowd; give meatballs space for better caramelization.
• Rest meatballs after grilling to allow juices to redistribute.

Variations

1. Spicy Tennessee Meatballs: Add finely chopped jalapeños and a pinch of cayenne to the meat mix for a kick.
2. Bacon-Cheddar Whiskey Meatballs: Fold in finely diced cooked bacon and shredded cheddar before forming meatballs.
3. Smoky Turkey BBQ Meatballs: Substitute ground beef with ground turkey and add smoked paprika for rich undertones.
4. Sweet & Tangy Pineapple BBQ Meatballs: Mix crushed pineapple into the BBQ sauce before basting.
5. Herb & Garlic Whiskey Meatballs: Add chopped rosemary and thyme into the meat mixture for a fresh herbaceous twist.

Conclusion

The Arteflame grill's high-heat searing power and even temperature griddle makes these Tennessee Whiskey BBQ Meatballs absolutely unforgettable. Flavorful, juicy, and finished with that perfect BBQ glaze – this dish is a celebration of fire, flavor, and simplicity.

Best pairings

• Pair with grilled corn on the cob basted in herb butter on the Arteflame flat top.
• Serve with a cast-iron skillet of baked beans heated on the outer griddle zone.
• Southern-style coleslaw brings refreshing crunch contrast.
• Ice-cold Tennessee whiskey sour cocktails balance the sweet BBQ notes.
• Grilled cornbread on the outer cooktop with honey butter adds a sweet finish to the smoky heat.