Apple Butter Meatballs are the right balance of savory and sweet, making them an alluring dish that can serve as both an appetizer and a fulfilling supper. These soft meatballs, cooked from a combination of both beef and pork, are coated in a rich, acidic glaze that incorporates apple butter, whiskey, soy sauce, and maple syrup. In this recipe, we guide you through every process to guarantee you produce meatballs that are tasty, soft, and properly coated.
Why This Recipe Stands Out.
A Unique Blend of Flavors.
The combination of apple butter and bourbon gives a sweet, acidic richness to the meatballs, while the soy sauce and Dijon mustard lend savory, umami overtones. The ground beef and pork form a moist and savory basis, while the apple butter glaze binds everything together with its rich, silky texture.
Ingredients
Meatballs
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1/2 pound ground beef
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1/2 pound ground pork
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1/4 cup panko bread crumbs
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1/4 cup finely minced white onion
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1 large egg, lightly beaten
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1/4 cup milk
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3/4 teaspoon salt
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1/2 teaspoon granulated garlic
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1/4 teaspoon freshly ground black pepper
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Apple Butter Bourbon Glaze
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1/2 cup apple butter
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1/4 cup bourbon whiskey
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2 tablespoons soy sauce
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2 tablespoons pure maple syrup
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1 teaspoon Dijon mustard
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salt to taste
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Directions
1. Prepare the meatball mixture.
Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper for easy cleaning. In a large mixing bowl, combine the ground beef, ground pork, panko bread crumbs, chopped onion, milk, egg, salt, garlic, and black pepper. Use your hands or a spatula to gently stir until barely blended. Be cautious not to overmix, since this might make the meatballs thick and rough.
If the mixture feels too soft or sticky to handle, throw it in the refrigerator for 15 to 20 minutes to firm up. Once done, form the mixture into 24 equal-sized meatballs, each about 1 1/2 inches in diameter. Place the meatballs on the prepared baking sheet.
2. Bake the meatballs.
Transfer the meatballs to the prepared oven and bake for about 20 minutes, or until browned on the exterior and cooked through. The interior temperature should exceed 165°F (74°C) when measured with an instant-read thermometer. Baking at this temperature guarantees the meatballs stay juicy and delicious.
3. Prepare the Apple Butter Bourbon Glaze.
While the meatballs are baking, prepare the apple butter glaze. In a small saucepan over medium-low heat, mix together the apple butter, bourbon, soy sauce, maple syrup, and Dijon mustard. Bring the mixture to a slow simmer, stirring periodically to ensure the glaze is smooth and slightly thickened. This process should take roughly 5 to 7 minutes. Taste the glaze and adjust the seasoning with a bit of salt, if needed.
4. Glaze the meatballs.
Once the meatballs are completed baking, move them to a large bowl. Pour the apple butter bourbon glaze over the meatballs and gently toss until they are equally covered. Be cautious to work fast while the meatballs are still warm to allow the glaze to adhere correctly.
5. Serve and enjoy.
Serve the glazed meatballs warm, either as an appetizer or coupled with a side dish such as mashed potatoes, rice, or a fresh salad. The rich, tangy sauce and juicy meatballs are guaranteed to be a favorite at any event. 
Tips for the Perfect Apple Butter Meatballs
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- Chilling the mixture : If the meatball mixture seems too sticky to roll, chilling it for a little period will make the procedure simpler.
- Don’t skip the panko : The breadcrumbs help the meatballs hold their form and give them a light feel, so don’t omit them.
- Adjust glaze consistency : If the glaze gets too thick, simply add a splash of water or extra bourbon to thin it out to your preferred consistency.
- For additional caramelization : After glazing, you may throw the meatballs under the broiler for 2-3 minutes to caramelize the glaze and enhance the tastes.
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