Meatballs with Maple Bourbon Mustard Sauce

Bree, Baked Bree

These chicken meatballs are great as a party appetizer: you can add them to a slow cooker to keep warm. They also stand alone as a dinner entree, just add a vegetable or salad. Make sure to double the meatball recipe and keep half in the freezer - it's a quick, hearty meal any night of the week.
10 min Prep Time
40 min Cook Time
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Servings: 28 - 30 meatballs

Servings: 28 - 30 meatballs


  • For the meatballs:

  • 3 cloves garlic, minced
  • 1/4 cup chopped onion
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup bread crumbs
  • 2 tablespoons flat leaf parsley, chopped
  • 1 pound ground chicken
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • For the Maple Bourbon Mustard Sauce:

  • 3/4 cup whole grain mustard
  • 1/2 cup pure maple syrup
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Pinch cayenne
  • 2 tablespoons bourbon
  • 2 tablespoons butter
  • Flat leaf parsley, chopped for serving


Step 1

Mix together garlic, onion, egg, Worcestershire sauce, salt, pepper, and bread crumbs. Add ground chicken. Gently mix to combine. Form into small meatballs, about the size of a ping pong ball.

Step 2

Heat the butter and oil in a large sauce pan over medium high heat. Add meatballs to the pan and cook undisturbed for 3 minutes, then turn and cook for another 3 minutes or until the meatballs are brown and cooked through. Transfer to a paper towel to drain.

Step 3

To make the sauce, add all of the ingredients to a saucepan. Simmer on low heat for 30 minutes, stirring occasionally. Add the butter and stir until melted.

Step 4

Add the meatballs to the sauce and cook for another 5 minutes. Transfer to a bowl and top with chopped parsley.