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skillet of glazed meatballs with two plates containing three meatballs each to the side
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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 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 will thicken as it cools.

For the meatballs:

  • Form the 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.
  • 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