Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 2 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/2 cup bourbon whiskey
  • 1/2 cup brown sugar, packed
  • 1/3 cup ketchup
  • 1 tbsp apple cider vinegar
  • 1 tsp soy sauce

Instructions:

  1. Mix the meat. In a large bowl, combine the ground beef, Panko, egg, Worcestershire sauce, garlic, salt, black pepper, and onion powder. Mix gently with your hands until just combined. Note: Overmixing makes the meatballs tough
  2. Shape the spheres. Roll the mixture into 1 inch spheres. Try to keep them uniform so they all cook at the same rate.
  3. Prep the pan. Place the meatballs on a parchment lined baking sheet, leaving one inch of space between each. This allows the air to circulate and brown the sides.
  4. First roast. Preheat your oven to 400°F (200°C). Roast the meatballs for 12-15 minutes until the exterior is browned and the internal temperature reaches 160°F (71°C).
  5. Simmer the glaze. While the meatballs roast, combine bourbon, brown sugar, ketchup, apple cider vinegar, and soy sauce in a saucepan over medium heat. Whisk constantly for 5-7 minutes until the sauce thickens into a glossy syrup.
  6. Drain and coat. Remove meatballs from the oven and drain any excess fat from the pan. Pour the thickened glaze over the meatballs, tossing them on the pan to coat evenly.
  7. Final set. Return the meatballs to the oven for 3-5 minutes until the glaze is bubbling and tacky.
  8. Rest and serve. Let them sit for 2-3 minutes. This lets the glaze set and the juices redistribute.