Grape-Bourbon Sticky Cocktail Meatballs

Instructions:

1. Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. In a bowl, gently combine all meatball ingredients until just mixed.
3. Roll the mixture into 1 1/2-inch meatballs and place them evenly on the baking sheet.
4. Bake for 15–18 minutes, until browned and cooked through.
5. While the meatballs bake, combine all glaze ingredients in a saucepan over medium heat.
6. Simmer for 8–10 minutes, stirring often, until the sauce becomes thick, glossy, and slightly reduced.
7. Add the baked meatballs to the sauce and gently toss to coat evenly.
8. Simmer together for about 5 minutes, allowing the glaze to become sticky and lacquered.
9. Serve warm with toothpicks or over rice for a fun, savory-sweet meal.

Variations

• Swap grape jelly for cranberry jelly for a more tart, holiday-style glaze.
• Use ground turkey for a lighter version.
• Add a splash of orange juice or orange zest for brightness.
• Stir in minced chipotle peppers for smoky heat.

Tips

• Do not overmix the meatball mixture—this keeps them tender and juicy.
• Let the bourbon simmer long enough to cook off the alcohol, leaving rich caramel flavor.
• If the glaze thickens too much, loosen it with a tablespoon of water or broth.
• These meatballs hold well in a slow cooker on warm, making them perfect for parties.