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Kentucky Bourbon Glaze Meatballs Recipe Easy Tangy Mustard Glaze

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Flavorful Kentucky Bourbon Glaze Meatballs with a tangy mustard glaze that are quick, easy, and perfect for weeknight dinners or game-day snacks.

Ingredients

Scale
  • 1 lb ground beef (80/20 for juiciness)
  • ½ lb ground pork (adds tenderness)
  • 1 cup panko breadcrumbs (for light texture)
  • 2 large eggs, room temperature (binds the meatballs)
  • ¼ cup whole milk (moisture and softness)
  • 2 cloves garlic, minced (adds depth)
  • ½ cup finely chopped onion (sweetness)
  • 1 tsp salt (balances flavors)
  • ½ tsp black pepper (mild heat)
  • ½ tsp smoked paprika (optional, for subtle smokiness)
  • ½ cup Kentucky bourbon (look for a mid-range brand like Maker’s Mark for best flavor)
  • ¾ cup light brown sugar, packed (for caramel sweetness)
  • 2 tbsp Dijon mustard (adds the tangy kick)
  • 1 tbsp apple cider vinegar (balances sweetness)
  • 2 tbsp unsalted butter (for richness)
  • Pinch of cayenne pepper (optional, for subtle heat)
  • Chopped fresh parsley (optional, for garnish)
  • Toasted sesame seeds (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. In a large bowl, combine ground beef, ground pork, panko breadcrumbs, eggs, milk, garlic, onion, salt, pepper, and smoked paprika if using. Mix gently until just combined, about 2-3 minutes.
  3. Roll the mixture into 1 to 1½ inch balls (about 20 meatballs). Place evenly spaced on the prepared baking sheet.
  4. Bake the meatballs for 15-18 minutes, flipping halfway through for even browning. They should reach an internal temperature of 160°F (71°C).
  5. While the meatballs bake, combine bourbon, brown sugar, Dijon mustard, apple cider vinegar, and cayenne pepper (if using) in a medium skillet over medium heat. Stir frequently and bring to a gentle boil, then reduce heat and simmer for 8-10 minutes until thickened.
  6. Stir in butter off the heat for a glossy finish.
  7. Transfer baked meatballs into the skillet with the bourbon glaze. Toss gently to coat evenly and cook together for 2-3 minutes to let flavors marry.
  8. Serve warm, garnished with chopped parsley and toasted sesame seeds if desired.

Notes

Do not overmix the meat to keep meatballs tender. Keep glaze heat moderate to avoid burning sugar. Finish glaze with butter off heat for a velvety sheen. Toss meatballs gently in glaze for even coating. For gluten-free, substitute panko with almond flour or gluten-free breadcrumbs. For dairy-free, replace milk and butter with coconut milk and plant-based spread. Can pan-fry or air fry instead of baking for different texture.

Nutrition

Keywords: Kentucky bourbon glaze, meatballs, tangy mustard glaze, easy meatball recipe, bourbon meatballs, game day appetizer, quick dinner

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