Bourbon-Glazed Mini Meatballs

Miriam (Pascal) Cohen Miriam (Pascal) Cohen
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These completely stole the show at a recent Shabbos meal. They may look like simple meatballs, but they’re absolutely packed with flavor!

40m 6-8
Easy Meat

Contains: Egg, Gluten, Wheat, Soy

Directions

Prepare the Mini Meatballs

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

  2. Place all ingredients in a mixing bowl and mix to distribute evenly; do not overmix.

  3. Form approximately one-inch (two-and-a-half-centimeter) meatballs and place on prepared baking sheet. Bake for 10 minutes. (Larger

    meatballs will need more time.)

Prepare the Glaze

  1. Place all glaze ingredients in a large frying pan or pot over medium-high heat; stir to combine. Cook until it starts to bubble

    vigorously. Add the meatballs and continue to cook, stirring often, for five to eight minutes, until sauce is thickened and meatballs are coated.

Notes:
Plan ahead: Meatballs can be prepared ahead and frozen until ready to serve.
Rewarm, covered, until heated through.

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