Chicken Meatballs with Maple Bourbon Mustard Sauce


  • Meatballs
    • 3 cloves garlic (minced)
    • ¼ cup onion (chopped)
    • 1 egg
    • 1 tablespoon Worcestershire sauce
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • ¼ cup bread crumbs
    • 2 tablespoons flat leaf parsley (chopped)
    • 1 pound ground chicken
    • 1 tablespoon butter
    • 1 tablespoon olive oil
  • Maple Bourbon Mustard Sauce
    • ¾ cup whole grain mustard
    • ½ cup pure maple syrup
    • 1 tablespoon tomato paste
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • Pinch cayenne
    • 2 tablespoons bourbon
    • 2 tablespoons butter
    • Flat leaf parsley (chopped for serving)


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.

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.

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.

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

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