Go Back
+ servings
Chicken Meatballs with Apricot Bourbon Sauce - CookingBride.com
Print Pin
No ratings yet

Chicken Meatballs with Apricot Bourbon Sauce

This chicken meatball recipe is the perfect appetizer! It's glazed in a sweet and sour mixture of bourbon, apricot preserves, mustard, and chili garlic sauce.
Course Appetizer
Prep Time 6 minutes
Cook Time 7 minutes
Total Time 13 minutes
Servings 4 people
Author Lisa B.


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
  • 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