Party guests will devour these Bourbon Apricot Meatballs when they’re a part of the holiday spread. Sweet and tangy with a touch of heat, they’re delicious.
I’m liking this whole ‘make a list and check it twice’ idea, you know. Many a moon ago, I was able to keep track of what I needed to do and where I needed to be pretty well without writing things down. This older brain, however, doesn’t work like it used to.
The Santa dude has it right.
My calendar told me that today was Blogger C.L.U.E. reveal day. One list I have told me that our theme was Celebrate!, an emotion/event I can totally get behind, while the other let me know that I’d be headed to Authentic Suburban Gourmet to find a goodie for my celebration.
As I wandered through the site, I found it hard to believe that Lisa, its creator, had time to do anything but cook and bake. Amazingly though, she’s able to squeeze career as a successful executive with a human capital firm in between making fantastic food, spending time with her husband and caring for their two adorable pups, Marty and Stewart.
My friends, I spent a looong time weaving my way through amazing appetizers, drinks, desserts and glorious main dishes as I sought the perfect dish to represent Celebrate! Of course, being who I am, once I landed on this appetizer, there was no looking back.
Following Lisa’s instructions, I sprinkled by bread with water and let it soak in while I sautéed onions and garlic in a small skillet. Once the onions were cooked, I added them to a big bowl that held the pork and beef, then dumped in the milk-soaked bread and the rest of the ingredients.
After mixing the meat by hand, I rolled out 36 little meatballs and heated a big oven-proof skillet. I seared the meatballs, making sure they were browned on all sides, then put the skillet in my preheated oven.
While the meatballs baked, I made the sauce in a good-sized saucepan and let it simmer for about 20 minutes.
My recommendation is to avoid doing any kind of taste testing after you add the meatballs to the sauce. Trust that they’re going to taste fantastic. If you don’t listen to me and you say that you’ll eat ‘just one,’ go ahead and buy an extra batch of ingredients because you won’t be able to stop and next thing you know, you won’t have enough to serve guests.
Not talking from experience or anything.
- ½ Lb. Ground Pork
- ½ Lb. Ground Beef
- 5 Cloves Garlic
- 1 Small Onion, diced
- 2 Tablespoons Olive Oil
- 2 Slices White Bread, crusts removed
- 2 Tablespoons Milk
- ¼ Cup Flat Leaf Parsley, minced
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ⅓ Cup Grated Parmesan
- 2 Tablespoon Butter
- 1 Medium Onion, diced
- 2 Medium Cloves Garlic, finely chopped
- 1 Cup Apricot Preserves
- 1 Cup Chili Sauce
- ½ Cup + 1 Tablespoon Bourbon
- ⅓ Cup Cider Vinegar
- ¼ Cup Packed Brown Sugar
- 2 Tablespoon Worcestershire Sauce
- 2 Tablespoon Spicy Brown Mustard
- ½ Medium Jalapeno, finely diced
- In a small bowl add the milk and small torn pieces of the white bread and let sit. In a small pan add the olive oil and onions & garlice and sauté over medium heat for 5 to 10 minutes or until soft and translucent. Remove from the heat.
- In a large bowl, add the pork, ground beef, sautéed onion & garlic, soaked bread in milk, parsley, salt, pepper, flat leaf parsley and parmesan cheese. Mix well together with your hands until all ingredients are incorporated. Use a spoon to scoop out 1 tablespoon of the meat mixture and form into a ball. Add to a large skillet with a bit of olive oil on the bottom. When the pan is full of meatballs, cook on the stove until each side is browned then place into a preheated 350 degree oven for another 20 to 25 minutes or until completely cooked.
- Melt the butter in a medium sauce pan over medium heat. Add the onion and cook, stirring occasionally, until golden brown. Add the garlic and cook until fragrant, about 1 minute. Stir in the preserves, chili sauce, ½ cup bourbon, the vinegar, brown sugar, Worcestershire sauce, mustard and jalapeno and bring to a simmer. Lower the heat to low and simmer while stirring often. It should reduce to 3 cups after 20 minutes. Stir in the remaining 1 tablespoon of Bourbon and remove from the heat. Add the meatballs and serve.
About The Group
As you know, over this past year the second Wednesday of the month has been reserved for the Blogger C.L.U.E. Society, a group of food bloggers who play a game together; sneaking around each other’s sites and surprising one another with the dishes we make from what we find. It’s our chance to have fun together and since you’re here, you get to be a part of the game. I’d love it if you’d take a minute and check out the other players. Heck, you may even find the person who got Taking On Magazines as their blog before I do. If you do discover who it was, let me know, okay?
- A Savory Cheesecake by Wendy from A Day in the Life on the Farm
- Almond Shortbread Cookies by Lisa from Authentic Suburban Gourmet
- Black Forest Trifle by Rebekah from Making Miracles
- Blueberry Lemon Bars by Anna from annaDishes
- Bourbon Apricot Meatballs by Christiane from Taking on Magazines
- Cheesy Garlic Blooming Loaf by Christy from Confessions of a Culinary Diva
- Cookie Dough Cheese Ball by Liz from That Skinny Chick Can Bake
- Handcrafted Baileys Irish Cream by Debra from Eliot’s Eats
- Henri’s Tastee Dressing by Kate from Kate’s Kitchen
- Homemade Onion Rosemary Bread by Kim from Liv Life
- Italian Anisette Cookies by Sue from A Palatable Pastime
- Party Meatballs by Azmina from Lawyer Loves Lunch
- San Permis Sparkling Cocktail by Stacy from Food Lust People Love
- Tartiflette by Kate from Kate’s Kitchen
- The Randy Reindeer by Kathy from A Spoonful of Thyme
- White Chocolate Chip Cookie Souffles by Lauren from Sew You Think You Can Cook