Just out of curiosity, I did a search of the word “bourbon” on my blog. Eleven of my recipes list bourbon as an ingredient. Wow, really?
Maybe I should have named myself The Bourbon Bride.
Well then, we might as well go for number 12.
Lately, I’ve been incorporating more meatball recipes into our weekly meal plans. It’s an easy way to stretch a dollar, it’s something different from the usual chicken recipes we seem to eat all the time, and there are at least a thousand different ways to prepare them so maybe my family won’t tire of them anytime soon.
My glazed chicken meatballs are a far cry from the typical grape jelly variety. Apricot preserves give them that sweetness while mustard provides the tang. Oh but wait, there’s some heat at the end from the chili garlic sauce mixed in. You can totally play around with the spice level on these by adding more or less chili garlic sauce. I had to keep them relatively mild for the littles. Don’t worry, the booze burns off as the sauce cooks. This is totally safe to serve to children.
These “Southernized” sweet and sour chicken meatballs are perfect as an hors d’oeuvre for tailgating or an upcoming Halloween party.
Chicken Meatballs with Apricot Bourbon Sauce
For the Apricot Bourbon Sauce:
- 2 tablespoons unsalted butter
- ½ medium yellow onion about ½ cup, diced
- 2 medium cloves of garlic about 2 teaspoons, minced
- 1 cup apricot preserves
- 1 cup chili sauce
- ½ cup bourbon
- ⅓ cup cider vinegar
- ¼ cup packed light brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons spicy brown mustard
- For the meatballs:
- 1 pound ground chicken sausage casings removed
- 2 large eggs slightly beaten
- 2 cups all-purpose flour
- Salt and pepper to taste
- Oil for frying
Melt butter in a large saucepan over medium heat. Add the onion and sauté until onion is tender and translucent, about five minutes. Add garlic and sauté for an additional 30 seconds.
Combine the remaining sauce ingredients. Add to the pan and bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 20 minutes. Remove from heat and set aside. Sauce with thicken as it cools.
Form chicken sausage into 2-inch meatballs. Roll meatballs in eggs. Then coat with flour.
Heat oil in a large skillet over medium heat. Working in batches if needed, add meatballs to hot oil and fry until outside is golden brown and meatballs are cooked through, about 5-7 minutes. Drain meatballs on paper towels.
Serve meatballs alongside Apricot Bourbon Sauce for dipping