These luscious little Bourbon Meatballs are going to be the hit of your next cocktail party ~ people will flock to the meatballs, but they'll hang around for the sauce!!
1/2cup1 sleeve, finely crushed Ritz Cracker crumbs (you can use plain bread crumbs)
1/2cupfinely chopped onion
lots of fresh cracked pepper
2Tbspolive oilfor browning the meatballs
1jar apricot preservesabout a cup, give or take
2Tbsphot chili sauceuse mild chili sauce if you can't take the heat
Set oven to 350F
Put the meatball ingredients, except the olive oil, in a large mixing bowl, breaking up the meat as you put it in. Mix together, using the tips of your fingers to gently combine everything without compacting the meat. I like to do this in my stand mixer.
Form into small 1" balls, I use a small scoop to make them nice and uniform.
Heat 2 Tbsp of olive oil in a skillet and brown the meatballs, working in batches. Transfer the meatballs to a baking sheet, and bake for about 10 minutes, until cooked through. (Check with a thermometer, it should read 160 degrees)
To make the sauce, combine all the sauce ingredients in a skillet and bring to a simmer. Simmer gently for about 10 minutes until thick.
Place cooked meatballs into the sauce, and let heat through until ready to serve. Serve on a plate with toothpicks, a drizzle of sauce, and lots of napkins. Serve a bowl of sauce on the side for extra dipping.
https://theviewfromgreatisland.com/its-five-oclock-somewhere-friday-bourbon-meatballs/ December 14, 2016