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skillet of glazed meatballs with two plates containing three meatballs each to the side
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5 from 1 vote

Apricot and Bourbon Glazed Meatballs

Apricot and bourbon glazed meatballs are the perfect appetizer! Fried chicken meatballs are coated in a sweet and sour mixture of bourbon, apricot preserves, mustard, and chili sauce.
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 13 minutes
Servings 4 people
Calories 130kcal
Author Lisa B.


For the Apricot Bourbon Sauce:

  • 2 tablespoons unsalted butter
  • ½ cup diced yellow onion
  • 2 teaspoons minced garlic
  • 1 cup apricot preserves
  • 1 cup chili sauce
  • ½ cup bourbon
  • cup apple cider vinegar
  • ¼ cup packed light brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons spicy brown mustard

For the meatballs:

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


For the glaze:

  • 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.
  • 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.

For the meatballs:

  • Form the chicken sausage into 2-inch meatballs.
  • Roll the meatballs in the eggs. Then coat with flour.
  • 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.
  • Coat the meatballs with the glaze.



Prep Ahead. The meatballs can be formed up to 24 hours in advance. Lay them out on a parchment paper or paper towel lined baking sheet (to absorb any excess moisture form the sausage). Do not coat in the egg and flour mixture until you are ready to fry them. Cover with plastic wrap and store in the refrigerator.
Fried meatballs can be made up to three days in advance. Once they are cooled, store them in a plastic freezer bag or airtight container.
The glaze can also be made three days in advance. I recommend storing the glaze and meatballs separately.
Storage. Leftover glazed meatballs should be stored in an airtight container in the refrigerator within two hours. Consume within four days.
Freezing. Fried meatballs can be frozen for up to three months. I recommend freezing the meatballs individually on a baking sheet, then transferring the frozen meatballs to a freezer bag or container. This keeps the meatballs from clumping up and you can remove as many as you want.
Reheating. Allow frozen meatballs to thaw completely. Preheat the oven to 250 degrees. Place the meatballs on a baking sheet and reheat for 20-30 minutes until the meatballs are toasted and heated through.
Reheat the glaze in a saucepan over medium low heat. If the glaze seems a little thick, add a bit of water (or bourbon) one tablespoon at a time until the glaze reaches your desired consistency.


Serving: 3meatballs | Calories: 130kcal | Carbohydrates: 5g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 670mg | Fiber: 1g | Sugar: 4g