Ingredients:

  • 1 lb ground beef (80/20)
  • 0.5 lb ground pork
  • 0.5 cup panko breadcrumbs
  • 1 large egg
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup bourbon
  • 0.5 cup ketchup
  • 0.33 cup brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tsp fresh ginger, grated

Instructions:

  1. Prep the mix. In a large bowl, gently mix the ground beef, ground pork, panko, egg, Worcestershire sauce, garlic powder, salt, and black pepper. Note: Use your fingertips to avoid over working the meat.
  2. Shape the balls. Roll the mixture into 1 inch balls. Keep them uniform so they all cook at the same rate.
  3. Arrange the pan. Place them on a parchment lined baking sheet, leaving one inch of space between each meatball.
  4. The over high heat bake. Bake at 400°F (200°C) for 15-20 minutes until deep golden brown and firm.
  5. The crucial rest. Remove from oven and let the meatballs rest on the pan for 5 minutes. Note: This stops them from breaking when you toss them in sauce.
  6. Start the glaze. While meatballs bake, combine bourbon, ketchup, brown sugar, apple cider vinegar, soy sauce, and grated ginger in a saucepan over medium heat.
  7. Reduce the sauce. Simmer the glaze for 5-8 minutes until thickened and glossy.
  8. The final toss. Toss the rested meatballs in the reduced glaze until fully coated.