Southern Meatballs w/ Bourbon Glaze
"These aren’t your average party meatballs. The bourbon peach glaze hits that sweet, smoky, Southern note that pulls people in after the first bite. They’re sticky, tender, and packed with flavor—perfect for showing that down-home cooking can still feel high-end."
Ingredients
- For the Meatballs
- For the Bourbon Peach Glaze
Directions
- Preheat the oven to 375°F. In a large bowl, combine 1 pound of ground beef, 1/2 cup of breadcrumbs, 1/4 cup of milk, 1 lightly beaten egg, 1 tablespoon of Worcestershire sauce, 1 tablespoon of Dijon mustard, 2 tablespoons of finely diced onion, and 2 minced garlic cloves. Season with salt and black pepper, and mix until just combined.
- Roll the mixture into small, bite-sized meatballs and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the meatballs in batches for about 2–3 minutes per side until browned. Transfer them to a baking dish.
- In a small saucepan, combine 1/2 cup of peach preserves, 2 tablespoons of bourbon, 1 tablespoon of apple cider vinegar, 1 tablespoon of brown sugar, 1 teaspoon of soy sauce, 1/4 teaspoon of smoked paprika, and a pinch of cayenne pepper. Simmer over medium-low heat for 5–6 minutes until thickened and glossy.
- Pour the glaze over the browned meatballs and toss gently to coat. Bake uncovered for 10–12 minutes until caramelized and the meatballs reach 160°F in the center.
- Spoon onto a serving platter with extra glaze drizzled on top.
Chef Moe’s Tip
"The secret to the glaze is simmering it long enough for the bourbon to mellow—it gives you flavor, not alcohol burn. If you can’t find peach preserves, apricot works just as good. And if you really want that Southern finish, add a splash of hot honey before serving for that sweet-heat kick that keeps people going back for more."
