Apricot Bourbon Meatballs
These little meatballs are flavorful, and the sauce makes them come alive. They are special enough to use for the holidays or a special occasion.
Equipment
- Medium frying pan
- Small saucepan with lid
Ingredients
- 4 oz. 90% Lean ground beef
- 2 Tbsp Panko breadcrumbs
- 1 Large Egg yolk
- 2 tsp Neutral oil
- 1/4 tsp Salt
- 1/4 tsp Granulated onion
- 1/4 tsp Granulated garlic
- 1/16 tsp Black pepper
For Sauce
- 1 1/2 Tbsp Apricot jam
- 1 Tbsp Sweet baby ray's no sugar added original barbecue sauce
- 1/2 Tbsp Bourbon
- 1 tsp Light brown sugar
- 1/16 tsp Granulated garlic
- 1/16 tsp Granulated onion
Instructions
- 1. Mix all ingredients, except the oil, for the meatballs in a 1Qt. mixing bowl. Mix and form into eight meatballs (About 1 tablespoon in size), and refrigerate for 30 minutes. This step is not required if you are in a hurry. Set aside.
- Heat a medium-sized frying pan over medium-heat. Add the oil to the hot pan and place all the meatballs in the pan. Cook, turning meatballs every 2 minutes for browning, about 6-8 minutes.
- Cover the pan with a lid and continue to cook for 3 more minutes. Remove meatballs from the pan to paper towels to drain any fat.
- Whisk the sauce ingredients in a 1-cup glass measuring cup until combined.
- Place meatballs and sauce in a small saucepan with a lid on the stovetop. Simmer for 10 minutes, stirring occasionally, and serve hot or at room temperature.
Notes
You can also use ready-made meatballs if you have a favorite. It should be a plain flavor; I would not recommend Italian-flavored meatballs.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 4 Meatballs and SauceCalories: 260kcalCarbohydrates: 17gProtein: 12gFat: 14gSaturated Fat: 4.5gTrans Fat: 0.5gCholesterol: 115mgSodium: 430mgPotassium: 200mgSugar: 10gCalcium: 30mgIron: 1.7mg