By Tiffany Williams –
Tender homemade meatballs are baked until perfectly browned, then coated in a rich Hennessy barbecue glaze that’s smoky, sweet, slightly tangy, and finished with the smooth warmth of Hennessy cognac. They’re served over buttery, creamy mashed potatoes that soak up every bit of the sauce.
Serves: 6
Prep Time: 25 minutes
Cook Time: 45 minutes
Ingredients
For the Meatballs
- 2 pounds lean ground beef
- 1 cup Italian breadcrumbs
- 2 eggs
- ½ cup whole milk
- ½ cup grated Parmesan cheese
- 4 cloves garlic, minced
- ½ medium onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
Hennessy Barbecue Glaze
- 2 cups barbecue sauce (Sweet Baby Ray’s or your favorite)
- ½ cup Hennessy Cognac
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 tablespoon butter
Creamy Mashed Potatoes
- 3 pounds Yukon Gold potatoes
- ½ cup butter
- ¾ cup heavy cream
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons chopped parsley
Directions
Preheat the oven to 400 degrees.
In a large bowl, combine all of the meatball ingredients. Mix until everything is evenly incorporated, being careful not to overwork the meat.
Roll into golf ball-sized meatballs and arrange them on a parchment-lined baking sheet.
Bake for 20 to 25 minutes, or until browned and nearly cooked through.
While the meatballs bake, prepare the Hennessy barbecue sauce.
In a saucepan over medium heat, melt the butter. Add the garlic and cook for about one minute. Stir in the barbecue sauce, Hennessy, brown sugar, honey, Worcestershire sauce, Dijon mustard, smoked paprika, and black pepper.
Bring the sauce to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally, until it thickens slightly.
Once the meatballs are finished baking, transfer them into the sauce and gently toss to coat every meatball.
Return the meatballs and sauce to a baking dish and bake for another 10 to 15 minutes so the glaze caramelizes and becomes rich and glossy.
Meanwhile, boil the potatoes in salted water until fork tender.
Drain and mash with the butter, heavy cream, garlic powder, salt, and pepper until smooth and creamy.
To Serve
Spoon a generous helping of mashed potatoes onto each plate.
Top with several Hennessy barbecue meatballs.
Ladle extra Hennessy barbecue sauce over both the meatballs and potatoes.
Finish with chopped fresh parsley and a little cracked black pepper.
Tiffany’s Cooking Tips
For even more flavor, let the meatballs rest in the Hennessy barbecue sauce for about 10 minutes before serving. The sauce will continue to soak into the meat, making every bite even richer.
Serve with roasted green beans, honey-glazed carrots, buttered corn, or homemade dinner rolls to complete the meal.
The combination of creamy mashed potatoes, tender baked meatballs, and the sweet, smoky Hennessy barbecue glaze creates a comforting dinner that’s perfect for family meals, Sunday supper, or entertaining guests. It has the look and flavor of a restaurant-quality dish while remaining simple enough to prepare in your own kitchen.