Apple Butter Brandy Meatballs, the name tells you all you need to know. These luscious meatballs are smothered in a sweet and tangy apple butter brandy sauce that will bring you to your knees. Technically for the cocktail hour, no one will complain if you serve them for dinner.
While these might technically be considered ‘cocktail’ meatballs, I purposely didn’t put that in the title, I didn’t want to discourage anyone from making a dinner out of them, because that’s what we did (two nights in a row :)
There’s no second fiddle ingredient in this apple butter brandy meatballs ~ the soft plush meatballs infused with finely minced fresh sage hold their own in that awesome sauce. The apple butter and brandy flavors come through strong, as does the tang from the bbq sauce. It’s rich, complex, and delicious.
I use an interesting technique to cook my meatballs, after forming them I put them on a baking sheet and bake for 10 minutes first, then I add them to a hot skillet to brown them, keeping the pan moving often, so they stay nice and round. No more flat sided meatballs!
Apple butter is such a wonderful ingredient to cook with in the fall. Most of us have spread it on toast, or baked it up in bread, but don’t count it out of savory recipes like this one, too. The flavor is rich and spicy, and not too sweet. Look for it in the jam or peanut butter section of your supermarket, most stores will stock it. You can make your own quite easily, too. I have a recipe for a quick One Hour No Sugar Apple Butter, but that one has no spices added to it. I also make a delicious Cranberry Apple Butter, which would be an interesting variation in this meatball recipe.
tvfgi recommends: stainless steel cocktail forks
Of course you can use toothpicks to serve your meatballs, but I also love these inexpensive stainless steel cocktail or ‘tasting’ forks. They’re reusable and make such a nice presentation. They comes in lots of different versions, including plastic, but I prefer the stainless steel. You’ll use them year after year.
If you’ve inherited a complete set of flatware you might already have some tiny vintage forks in your collection, they were used for butter, pickles, fish, dessert, etc. I have a mix-matched set that I’ve gathered from thrift stores.
Apple Butter Brandy Meatballs, the name tells you all you need to know. These luscious meatballs are smothered in a sweet and tangy apple butter brandy sauce that will bring you to your knees. Technically for the cocktail hour, no one will complain if you serve them for dinner.
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1/2 medium onion, finely minced
- 1 cup bread crumbs
- 1 large egg
- 1 tsp each salt and fresh cracked black pepper
- 2-3 Tbsp finely minced fresh sage
- 1 and 2/3 cups apple butter
- 3/4 cup barbecue sauce, bottled
- 1 cup brandy
- 1 cup water
- 4 Tbsp chili sauce
- 2 Tbsp brown sugar (optional)
- 1 tsp salt
Instructions
- Preheat oven to 350F
- Mix the meatball ingredients together gently but thoroughly. I like to use my stand mixer fitted with the paddle attachment, but you can do it by hand, as well. Make sure everything is evenly incorporated into the meat before forming your balls.
- Use a tablespoon or small scoop to portion out the meatballs. You can them to be cocktail, or bite, sized. I use a rounded tablespoon for each ball. Roll them between your palms until they are smooth and round. Set them on an un-greased cookie sheet.
- Bake the meatballs for 10 minutes in the preheated oven.
- To make the sauce, add all the ingredients to a large saucepan and heat, stirring to combine, until the sauce comes to a boil. Lower the heat and let it boil gently for about 5 minutes. Taste to adjust any of the ingredients or seasonings.
- Meanwhile heat a tablespoon or two of olive oil in a large skillet. After removing the meatballs from the oven, brown them, in batches, in the skillet. Cook, turning often, for about 5-7 minutes, or until done inside The internal temperature should reach 155F (the meatballs will continue cooking in the sauce.)
- Combine the meatballs and the sauce together and bring up to a gentle simmer. Cover and let simmer for a few minutes to heat everything through.
- Serve hot with toothpicks or cocktail forks. If you like you can load everything into a crock pot set on warm and serve from there.
Notes
This recipe is not suitable for kids. Even though much of the alcohol will cook off, some will remain. Reduce the amount of brandy if you like.
Can’t get enough meatballs? Try these ~
Trust me, you’re going to want these apple butter brandy meatballs during the holidays, so don’t forget to pin them!
19 Comments
Diana
September 20, 2019 at 1:57 pmIs there a brand of chili sauce that you would recommend? I’m in Texas and the variation of chili sauces is unreal. I’m unsure of what to use! Help.
Sue
September 20, 2019 at 2:09 pmI’m afraid I’m going to be boring and recommed good old Heinz…and if I’m feeling adventurous I will sometimes use a super hot chili sauce like sriracha. I think you should go with your instincts and pick an interesting Texas style sauce, I’m sure it will be wonderful.
Dan from Platter Talk
September 12, 2019 at 3:50 pmI’m in love with anything having to do with meatballs or apple butter and so this savory creation has my full attention! Apple butter is such an unsung hero IMHO, but it is something that I grew up with and have learned to make myself. Much later in life, I have discovered that it is so much more than a delicious topping/spread for toast. I love this idea and am definitely going to be giving it a try in the near future. Beautifully done! (PS: I tried giving you a nice rating but the site would not allow me.)
Christy
December 26, 2018 at 10:08 amHi Sue
These look fabulous! I’m having a party this weekend, so happy to have found your recipe! Should I use grd chuck ir a leam grd beef?
Sue
December 26, 2018 at 10:27 amI like the fattier ground beef for meatballs Christy, so I’d go for the chuck, but either will work.
Linda
November 28, 2018 at 9:21 pmHi Sue. We are truly enjoying your recipes, reading them and eating the delicious results!
Could you please tell me what Brandy you like to use for your Apple Butter Brandy Meatballs? Thank you so much.
Sue
November 29, 2018 at 6:45 amI usually use a cheaper brand when I cook with something like brandy, I think I used The Christian Brothers. But if I had something better sitting around I would totally use it :)
Jeff the Chef
September 29, 2018 at 2:20 amYou’d get no complaint from me if you served these for dinner two nights in a row! They sound incredible. Like you mention, I’ve had apple butter on toast many a-time. It was one of my mom’s favorite things to make for us on a Saturday morning when I was a cartoon-watching kid. But I’ve never cooked with it! Sounds like fun.
Sue
September 29, 2018 at 10:21 amMunching on apple butter toast while watching cartoons…those were the days!
Lea Ann (Cooking On The Ranch)
September 28, 2018 at 3:03 pmWhat a fabulous combination of flavor. A must try soon.
Sue
September 28, 2018 at 7:56 pmThanks Lee Ann!
Pat
September 28, 2018 at 11:38 amSince each state has their own individual BBQ which one did you use in your given recipe today?
Sue
September 28, 2018 at 3:12 pmIn the particular case I had Rufus Teague Whiskey Maple, only because that was what my husband came back from the grocery store with ;)
Carolyn
September 28, 2018 at 9:02 amSue, lately I’ve been unable to pin your recipes to my Pin account. I seem able to pin from every other site so I’m wondering if there’s a problem with your particular site. Has anyone else had this difficulty?
Sue
September 28, 2018 at 9:09 amWhat happens when you try to pin Carolyn? Are you using the pin button on an image? Or the buttons at the top and bottom of the post?
Lori K.
September 28, 2018 at 7:13 amInteresting recipe! The blog mentions “finely minced sage” in the meatballs, but I don’t see it listed anywhere in the ingredients or directions.. How much should be used, please? Thanks!
Sue
September 28, 2018 at 8:12 amThanks Lori, I fixed that.
Tricia
September 28, 2018 at 5:11 amYou have a way with meatballs Sue! Luscious is the right description and I think I need to have a party just for an excuse to make these. So easy to pop in your mouth I’m sure. Happy Friday!
angiesrecipes
September 28, 2018 at 3:00 amo yeah..the name says it all. They look droolworthy.