2 lbs of lean ground hamburger
1 medium onion finely chopped
1 egg
¼ tsp garlic powder

½ cup of ketchup
½ cup MacRae’s Rocky Ridge maple syrup
½ cup of Canadian Whisky (our local favorite is from Caldera Distilling)
½ cup brown sugar
2 tbsp of local honey
2 tsp lemon juice
1 tsp Worcestershire sauce
1 tbsp of corn starch (mixed with cold water to make a slurry)
Salt and pepper to taste


Preheat oven to 350OF. Assemble meatballs; combine all meatball ingredients into a large bowl and mix well. Form into 1 inch balls and place on a cookie sheet. Cook for 30 minutes, turning them at the halfway mark.

Assemble to sauce; combine the ketchup, maple syrup, honey, lemon juice, Worcestershire sauce, brown sugar and Canadian whisky into a large sauce pan. Bring to a boil, simmer for 15 min stirring occasionally. Add salt and pepper to taste. Make the corn starch slurry and slowly add to the sauce stirring constantly.

Pour sauce over cooked meatballs and serve.

This sauce is also good as a dipping sauce for pork and chicken and even potatoes.

Maple Whisky Meatballs

Maple Whisky Meatballs