Photos by L.G. Patterson
Often when I’m catering events, people will ask me, “what’s your favorite thing to cook?” or maybe, “what’s your favorite menu item on this buffet?”
I give different answers, depending on the season, whether or not I’m really hungry or if I’m feeling the need for a sweet treat at that minute. But what I love every single time are these chicken apple meatballs.
First of all, I grind the chicken myself because I am super picky about what needs to be trimmed. This complete recipe makes for a fresh product with a depth of flavor that’s really uncommon for a meatball. They’re light enough to feel healthy, yet still substantial — and I haven’t even talked about the sauce yet.
So, let’s talk about the sauce. It’s bourbon based, sweet and savory. When we make it in the kitchen, we let it simmer and reduce for hours. It fills the room with the most delectable fragrance. We have literally discussed if drinking the sauce directly would be going too far. The answer is probably, but not definitely.
If you’re looking for a signature appetizer or a batch of meatballs begging for some mashed potatoes, I highly recommend this recipe. They freeze beautifully, so make them on a cold day, eat some tonight and freeze the rest for a quick thaw and cook on a day you’re pressed for time. The sauce is also easy to make ahead of time and store covered in the refrigerator.
Maybe you’d better make two batches, just in case, and let me know if you start drinking the sauce. Enjoy!
Chicken Apple Meatballs with Bourbon Sauce
Ingredients
Meatballs Ingredients
- 1 pound ground chicken breast
- 1 cup parmesan cheese
- 1/2 cup shredded Granny Smith apple with peel
- 1/2 cup bread crumbs
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic minced
- 1 egg beaten
- 2 tbsp fresh parsley minced
Sauce Ingredients
- 1 cup bourbon
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 2 tbsp soy sauce
- 1/2 cup apple cider vinegar
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
Instructions
- Preheat the oven to 400.
- Combine all meatball ingredients in a bowl and mix.Shape into one-inch balls and place on a baking sheet.
- Bake for about 20 minutes, until the internal temperature is 160 degrees.
While meatballs are cooking, make sauce:
- Combine all ingredients and bring to a soft boil.
- Simmer and reduce until consistency is thick.
- Move cooked meatballs to a platter with edges and pour sauce over to coat.
