by paisley
1 st october
This recipe is savory and easy to make, and it goes well as an appetizer or as a quick dinner with a side dish.
After baking until golden, the meatballs are dipped in a silky glaze composed of soy sauce, bourbon, apple butter, and a small amount of maple syrup.
– 1/2 pound ground beef – 1/2 pound ground pork – 1/4 cup panko bread crumb – 1/4 cup finely minced white onion – 1 large egg, lightly beaten – 1/4 cup milk – 3/4 teaspoon salt – 1/2 teaspoon granulated garlic – 1/4 teaspoon freshly ground black pepper
Set the oven's temperature to 375°F, or 190°C. Line a baking sheet with parchment paper.
In a big bowl, mix together ground beef, ground pork, panko, onion, milk, egg, salt, and pepper. Before rolling, put the mixture in the refrigerator for 15 to 20 minutes to firm it up if it's too soft or wet.
About 1 1/2 inches in diameter, shape into 24 meatballs, and place on the baking sheet that has been preheated.
Meatballs should bake for about 20 minutes in a preheated oven, or until they are browned outside and no longer pink in the middle.
When the meatballs are placed into the center, an instant read thermometer should read 165 degrees Fahrenheit (74 degrees Celsius).
Make the apple butter bourbon glaze in the interim. Combine apple butter, bourbon, soy sauce, maple syrup, and Dijon mustard in a small pot.
Heat the sauce to a simmer over medium-low heat, stirring regularly, for 5 to 7 minutes, or until it becomes smooth and slightly thickened.
After taking the meatballs out of the oven, place them in a big bowl. Drizzle meatballs with glaze and toss gently to ensure even coating. Warm up and serve.