Meatballs in Maple Bourbon Glaze

Bourbon maples meatballs better.

With all of the holidays parties you’re invited to, I’m sure you’ll be asked to bring hors d’ouevres. This is one of my go-to recipes for parties. Everyone loves meatballs and everyone who has had this glaze absolutely loves it. It isn’t heavy like a barbecue sauce. It infused the meatballs with incredible flavor. I’m all about streamlining during the holidays so I can spend more time with friends and family. So instead of making your own meatballs, save some time and buy a bag of meatballs at Costco. If you use the entire bag, you’ll need to make 3-4 batches of the glaze. Pop the meatballs (thawed) into a crock pot, pour the glaze over and turn it on high for a few hours before the party. Stir about every 30 minutes just to distribute the glaze. I’m sure my buddy Jim Seybert might have some recommendations regarding the bourbon. He’s a connoisseur.

Maple-Bourbon Glaze
½ cup maple syrup
½ bourbon or sour mash whiskey
½ cup cider vinegar
Grated zest and juice of 2 oranges
1 TBS dark brown sugar
¼ cup brown or full-flavored yellow mustard
¼ tsp cayenne
¼ cup soy sauce

1. In a heavy non-reactive saucepan, add the maple syrup, bourbon, vinegar, orange zest and juice, brown sugar, mustard, cayenne and soy sauce. Bring to a simmer and continue simmering for about 30 minutes, until reduced to 1 cup.

2. Cool the glaze, store in a clean, airtight container and refrigerate until ready to use. The glaze can be made ahead and will keep in the refrigerator for three weeks. To use the glaze after refrigerating, warm it over medium heat, stirring occasionally.

About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips.
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