Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1/2 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup bourbon whiskey
  • 1/2 cup brown sugar, packed
  • 1/4 cup apple cider vinegar
  • 2 tbsp soy sauce
  • 1 tbsp worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper

Instructions:

  1. Roll the meat mixture. Combine the beef, pork, panko, egg, minced garlic, salt, and pepper. Roll them into 1 inch spheres. Note: Don't overwork the meat or they'll become tough.
  2. Sear the meatballs. Heat a tablespoon of oil in your 12 inch skillet over medium high heat. Add the meatballs and cook until they develop a deep, caramelized crust on all sides. You should hear a loud, aggressive sizzle.
  3. Deglaze the pan. Lower the heat to medium. Pour in the bourbon and brown sugar. Whisk constantly to scrape up the fond. Listen for the liquid to bubble rapidly as the alcohol begins to evaporate.
  4. Add the flavorings. Stir in the apple cider vinegar, soy sauce, Worcestershire sauce, garlic powder, and cayenne pepper.
  5. Simmer the base. Let the sauce simmer for 5-7 minutes. Wait until you see the bubbles get larger and slower, which means the sauce is thickening.
  6. Return the meatballs. Gently toss the meatballs back into the pan.
  7. Finish the glaze. Cook for another 3-5 minutes, stirring frequently. Watch for the sauce to turn into a thick, glossy lacquer that clings to the meat. It should look velvety and reflect the light.
  8. Final check. Once the sauce is thick enough to coat a spoon without dripping immediately, remove from heat.