Bourbon Glazed Meatballs

Chef Ray Skradzinski from Republic Texas Tavern was in the Good Day kitchen to put a flavorful twist on the traditional meatballs.

Bourbon Glazed Meatballs

2 lbs ground pork/beef
2 ea eggs
2 cup fresh bread crumbs
2 cup milk
2 tbsp kosher salt
1 tbsp black pepper
1 tsp chopped parsley
1 tsp chopped thyme
2 tbsp chopped garlic

Once meat is ground, blend fresh breadcrumbs and milk together, then fold all ingredients together.
Next portion into 1oz meatballs, either by weight or use a scoop. 

You now have the choice to either fry or roast the meatballs off before simmering them in the glaze to finish. Cooking time is about five minutes either way, baking at 350 degrees or frying.  Again you just want to brown the meatballs then simmer them in the sauce to finish cooking for 15-20 minutes.

Meatball Sauce:
2 C Ketchup
1 grilled jalapeno
1 tsp chili paste
1/2 cup Bourbon 
1 Tbsp Worcestershire 
2 Tbsp Cider Vinegar
1/2 cup Brown Sugar      

Grill the jalapeno approximately three minutes on each side until skin is charred and black. You can do it on the grill or stovetop; either one. Temperature/flame needs to be on high. Remove stems and puree smooth. 

Mix puree and all other ingredients together in a pot and bring to a simmer, simmer for 30 minutes until the flavors meld together