In a bowl, mix together all the ingredients for the meatballs. Then, allow it to sit for 15 minutes to let the breadcrumbs work.
After the 15 minutes, roll the meatballs by hand.
In a pan, fry the meatballs in a little oil on 1-2 sides then remove from the pan.
Once finished searing them, you'll need about 3-4 tablespoons of the leftover fat to make the roux. Remove the leftover fat if there's a lot until there is no more than 1/4 cup in the pan.
On medium heat, add in the flour and begin to whisk for about 2 minutes to cook the flour. Then, pour in the bourbon and whisk for another 2 minutes cook off the alcohol. Next, pour in the beef broth while whisking and picking up any stuck on bits in the pan (deglazing). Now, add in the syrup, brown sugar, soy sauce and lower the heat to low while stirring in the ingredients.
Next, place the meatballs back in the pan and allow them to simmer in the sauce until they are cooked all the way through. When they are finished, turn the heat off and allow to cool a bit before serving.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Keyword Bourbon Meatballs
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