Lynne Tolley's Bacon Honey Jack Meatballs

Lynne Tolley from Miss Mary Bobo's Boarding House made Bacon Honey Jack Meatballs. (See recipe below) For more information about Miss Mary Bobo's Boarding House in Lynchburg, or to make reservations, call (931) 759-7394.

Bacon Honey Jack Turkey Meatballs 

Meatballs: 

6 strips of bacon 

oz button mushrooms, washed & dried 

16 oz ground turkey 

1 hot Italian sausage, casing removed 

½ t salt 

¼ t pepper 

1 t chili powder 

3 garlic cloves, minced 

¼ c fresh parsley, chopped 

3 fresh basil leaves, chopped 

½ c breadcrumbs 

 

Honey Jack BBQ Sauce: 

3 T Jack Daniel TN Whiskey 

½ c water 

1 c barbeque sauce 

1 T honey 

 

Instructions: 

Preheat oven to 400 degrees. 

Line a baking sheet with aluminum foil.  Set aside. 

In food processor pulse together bacon and mushrooms until blended. 

Place the mushroom & bacon mixture, ground turkey, Italian sausage, salt, pepper, chili powder, garlic and breadcrumbs into a medium bowl and mix until combined. 

Scoop the meat mixture using a medium cookie scoop and place onto the baking sheet. Repeat until pan is full; the remaining mixture can be put in the refrigerator while meatballs cook, then repeat process until all the meat has been used. 

Bake for 20 minutes. 

 

Honey Jack BBQ Sauce: 

Whisk together all the sauce ingredients in a large skillet. 

Simmer over medium heat for 5 minutes, add the cooked meatballs to the sauce, coat each meatball, and simmer over low to medium heat for 15 minutes or until the sauce has thickened. 

Garnish with chopped parsley or sliced green tops of green onions. 

 

Makes about 36 meatballs.

 

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