Jack Daniels Glazed Chicken Meatballs
Tender chicken meatballs with a sticky Jack Daniels glaze. These epic meatballs are perfect for parties!
Servings: 6
Calories: 370kcal
Ingredients
- Meatballs:
- 1 pound Ground Chicken (preferably NOT all ground chicken breast)
- 3 Cloves Garlic – minced
- ½ Small Yellow Onion – finely diced (about ½ cup)
- 3 TBS Curly Parsley Leaves - Minced
- ½ Cup Panko Breadcrumbs
- ½ tsp Cayenne Pepper
- ½ tsp Dried Oregano
- 1 tsp Poultry Seasoning
- 1 tsp Kosher Salt
- ½ tsp Ground Black Pepper
- 1 Large Egg – beaten
- 2 TBS Buttermilk
- Glaze: (yields roughly 1 cup)
- ¾ Cup Unsalted Chicken Stock
- 1 Cup Pineapple Juice
- 1/3 Cup Teriyaki Sauce
- 1 ½ TBS Reduced Sodium Soy Sauce
- 1 Cup Dark Brown Sugar , packed
- 3 TBS Lemon Juice
- ¼ Cup Yellow Onion – finely diced (about a quarter of a medium sized onion)
- 3 Cloves Garlic - minced
- ¼ Cup Jack Daniels Whiskey
- ¼ tsp Cayenne Pepper
- ½ tsp Kosher Salt
- 1 TBS + 1 tsp Cornstarch
Instructions
- For the Glaze: In a medium sized saucepan over medium-high heat, combine the stock, pineapple juice, teriyaki sauce, soy sauce and brown sugar. Bring contents to a boil.
- Stir in the remaining ingredients, except for the Cornstarch.
- Immediately reduce to a simmer over medium-low heat, stirring occasionally. Simmer glaze, stirring occasionally, until reduced by half, about 1 hour.
- Mix the cornstarch with 3 tablespoons of water. Slowly whisk into the glaze. Continue to simmer until thickened to desired consistency, about 5 additional minutes.
- Meanwhile, Make the Meatballs: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper for easy clean up.
- In a large mixing bowl combine all of the meatball ingredients. Use your hands to mix ingredients together, being sure NOT to over mix the meatballs. For medium sized meatballs, scoop 2 tablespoons of chicken mixture into hands and form into a ball. Place onto prepared baking sheet.
- Bake for 25-30 minutes, or until an instant read thermometer inserted into a meatball reads 165 degrees F.
- Toss the meatballs with the glaze.
- Serve immediately with additional glaze on the side for dipping.
Notes
*Recipe yields approximately 18-20 meatballs
*Glaze can be made a day in advance and stored, covered, in the refrigerator. Reheat in a small saucepan over medium low heat until warmed throughout, stirring occasionally. Toss with hot meatballs.
*Glazed meatballs will keep, covered, in the refrigerator for up to three days.
*To reheat glazed meatballs: Place in a medium sized saucepan over medium low heat and cook, stirring occasionally until warmed throughout.
*Glaze can be made a day in advance and stored, covered, in the refrigerator. Reheat in a small saucepan over medium low heat until warmed throughout, stirring occasionally. Toss with hot meatballs.
*Glazed meatballs will keep, covered, in the refrigerator for up to three days.
*To reheat glazed meatballs: Place in a medium sized saucepan over medium low heat and cook, stirring occasionally until warmed throughout.
Nutrition
Calories: 370kcal | Carbohydrates: 53g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 1316mg | Potassium: 635mg | Sugar: 43g | Vitamin A: 300IU | Vitamin C: 11.5mg | Calcium: 74mg | Iron: 1.9mg