Glazed Meatballs

APRICOT AND BOURBON

tablespoons unsalted butter cup diced yellow onion teaspoons minced garlic cup apricot preserves cup chili sauce cup bourbon cup apple cider vinegar cup packed light brown sugar tablespoons Worcestershire sauce tablespoons spicy brown mustard

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APRICOT BOURBON SAUCE:

2

1/2

2

2

1

2

1

1/2

1/3

1/4

1

Melt the butter in a large saucepan over medium heat. Add the onion and sauté until the onion is tender and translucent, about five minutes. Add the garlic and sauté for an additional 30 seconds.

Sauté the onions

2

Combine the remaining sauce ingredients. Add the sauce to the pan and bring to a boil over medium heat. Reduce the heat and simmer, uncovered, for 20 minutes. Remove the pan from heat and set aside. The sauce will thicken as it cools.

Make the sauce

pounds ground chicken sausage large eggs lightly beaten cups all-purpose flour Salt and pepper to taste Oil for frying

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MEATBALLS:

2

2

2

3

Form the chicken sausage into 2-inch meatballs.

Make the meatballs

4

Roll the meatballs in the eggs. Then coat with flour.

Coat the meatballs

5

Heat the oil in a large skillet over medium heat. Working in batches if needed, add the meatballs to the hot oil and fry until the outside is golden brown and the meatballs are cooked through, about 5-7 minutes. Drain the meatballs on paper towels.

Fry the meatballs

6

Coat the meatballs with the glaze.

Add to the sauce

Nutrition Info

Yield

3 meatballs

calories

130 kcal per serving

FAT

8 g per serving

caRBS

5 g per serving

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