BOURBON MEATBALLS (Adapted from theviewfromgreatisland.com)
Makes ~36 meatballs
1 lb ground beef
1 lb ground pork
1/2 cup plain bread crumbs
1/2 cup finely chopped onion
1/2 tsp fresh cracked pepper
1/2 tsp salt
2 TBSP extra virgin olive oil for browning the meatballs
1 cup apricot preserves
1/4 cup brown sugar
2 TBSP chili sauce
1/2 cup bourbon
1/2 cup barbecue sauce
1 TBSP molasses
1/4 cup water
Set oven to 350 degrees F. Place all meatball ingredients, except the olive oil, in a large mixing bowl, breaking up the meat as you put it in. Mix together, using your fingers to gently combine everything without compacting the meat.
Form into small 1″ balls.
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. (On a thermometer, it should read 160 degrees)
To make the sauce, combine all the sauce ingredients in a skillet, and stir and bring to a simmer. Or you can blend all ingredients ahead of time, refrigerate and once you’re ready to eat, add to a skillet and continue.
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. Serve a bowl of sauce on the side for extra dipping.