Apricot and bourbon glazed meatballs make a fantastic appetizer. Crispy fried chicken meatballs are tossed in a tangy-sweet sauce made with bourbon, apricot preserves, mustard, and chili sauce.
I cook with bourbon often — it adds warmth and depth to sauces. These Southern-style glazed chicken meatballs are a delicious alternative to the classic grape-jelly version and work well for tailgates, game day or holiday gatherings. Rest assured, the alcohol cooks off as the sauce simmers, so these are safe for kids once prepared.
Ingredients and tools you’ll need
The apricot-bourbon glaze blends sweet, savory and tangy elements. For the glaze, gather:
- 2 tablespoons unsalted butter
- ½ cup diced yellow onion
- 2 teaspoons minced garlic
- 1 cup apricot preserves
- 1 cup chili sauce
- ½ cup bourbon
- ⅓ cup apple cider vinegar
- ¼ cup packed light brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons spicy brown mustard
The meatballs require just a few simple ingredients. For the meatballs you will need:
- 2 pounds ground chicken sausage (or other ground chicken sausage you prefer)
- 2 large eggs, lightly beaten
- 2 cups all-purpose flour
- Salt and pepper to taste
- Oil for frying
Make the apricot bourbon sauce
Melt the butter in a large saucepan over medium heat. Add the diced onion and sauté until tender and translucent, about five minutes. Stir in the minced garlic and cook 30 seconds more.
In a bowl, whisk together apricot preserves, chili sauce, bourbon, apple cider vinegar, brown sugar, Worcestershire sauce and spicy brown mustard. Add the mixture to the pan with the onions and bring to a boil over medium heat. Reduce the heat and simmer, uncovered, for about 20 minutes, until the sauce thickens. Remove from heat and set aside; it will continue to thicken as it cools.
Make and fry the meatballs
Shape the ground chicken sausage into 2-inch meatballs — roughly golf-ball size. Roll each meatball in the beaten eggs, then dredge in flour to coat.
Pour about two inches of oil into a large skillet and heat over medium. Fry meatballs in batches (5–7 at a time) until golden brown and cooked through, about 5–7 minutes per batch. Drain on paper towels.
Glaze the meatballs
Either pour the glaze over the cooked meatballs or add the meatballs into the saucepan with the sauce and gently turn to coat every side. Serve warm for best flavor and texture.
Storage, freezing and reheating
Storage. Store leftover glazed meatballs in an airtight container in the refrigerator within two hours of serving and use within four days.
Freezing. Freeze fried meatballs up to three months. Lay them on a baking sheet in a single layer to freeze individually, then transfer to a freezer bag or container so they don’t stick together.
Reheating. Thaw frozen meatballs completely, then warm in a 250°F oven on a baking sheet for 20–30 minutes until heated through. Reheat the glaze gently in a saucepan over low heat, thinning with a tablespoon of water or bourbon at a time if needed.
Frequently asked questions
You don’t need an expensive bottle for cooking. A budget-friendly bourbon works fine; it adds flavor without requiring a premium brand.
Yes. You can form meatballs up to 24 hours ahead; keep them covered and refrigerated. Don’t egg-and-flour coat until ready to fry. Fried meatballs can be made up to three days ahead. The glaze can also be made a few days in advance—store separately from the meatballs.
Ground pork or ground turkey can be substituted with similar results.
Yes. Replace the bourbon with chicken broth or apple juice for a non-alcoholic option.
You might also like
- Beer Braised Meatballs
- Bourbon Glazed Corned Beef Brisket
- Bourbon Chicken Teriyaki
- Bourbon and Brown Sugar Caramelized Onions
Apricot and Bourbon Glazed Meatballs
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Ingredients
For the Apricot Bourbon Sauce:
- 2 tablespoons unsalted butter
- ½ cup diced yellow onion
- 2 teaspoons minced garlic
- 1 cup apricot preserves
- 1 cup chili sauce
- ½ cup bourbon
- ⅓ cup apple cider vinegar
- ¼ cup packed light brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons spicy brown mustard
For the meatballs:
- 2 pounds ground chicken sausage
- 2 large eggs lightly beaten
- 2 cups all-purpose flour
- Salt and pepper to taste
- Oil for frying
Instructions
For the glaze:
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Melt the butter in a large saucepan over medium heat.
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Add the onion and sauté until tender and translucent, about five minutes.
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Add the garlic and sauté for 30 seconds.
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Combine the remaining sauce ingredients, add to the pan, bring to a boil, then simmer uncovered for 20 minutes. Remove from heat and set aside to thicken as it cools.
For the meatballs:
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Form the chicken sausage into 2-inch meatballs.
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Roll the meatballs in beaten egg, then coat with flour.
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Heat oil in a large skillet over medium heat.
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Fry meatballs in batches until golden brown and cooked through, about 5–7 minutes. Drain on paper towels.
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Coat the meatballs with the glaze and serve warm.
Video
Notes
Fried meatballs can be stored up to three days in an airtight container.
The glaze can be made up to three days in advance; store separately from the meatballs.
Storage. Refrigerate leftovers within two hours and consume within four days.
Freezing. Freeze individually on a baking sheet, then transfer to a freezer bag for up to three months.
Reheating. Thaw completely and reheat in a 250°F oven for 20–30 minutes. Warm the glaze over low heat, thinning with water or bourbon if needed.