Bourbon Brown Butter Holiday Meatballs

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine all meatball ingredients and mix just until incorporated.
3. Roll the mixture into 1½-inch meatballs and place them evenly on the prepared baking sheet.
4. Bake for 18 to 20 minutes, until browned and cooked through.
5. While the meatballs bake, melt the butter in a saucepan over medium heat. Continue cooking until it foams and turns golden brown with a nutty aroma.
6. Carefully add the bourbon, then stir in the brown sugar, maple syrup, soy sauce, vinegar, cinnamon, nutmeg, and salt.
7. Simmer the glaze for 6 to 8 minutes, stirring often, until thick, glossy, and slightly sticky.
8. Add the baked meatballs to the saucepan and gently toss to coat.
9. Simmer together for 3 to 5 minutes until the meatballs are deeply glazed.
10. Garnish as desired and serve warm.

Variations

• Use ground turkey for a lighter version, adjusting seasoning as needed.
• Add a pinch of cayenne or chili flakes for subtle heat.
• Substitute rum for bourbon for a sweeter, more mellow glaze.
• Stir in finely chopped pecans at the end for texture.

Tips

• Do not rush the brown butter; its nutty depth is essential to the flavor.
• Avoid overmixing the meatball mixture to keep them tender.
• Watch carefully when adding bourbon to hot butter, as it will bubble vigorously.
• These meatballs stay warm and glossy when kept in a slow cooker on low for serving.