Apple & Sage Pork Meatballs with Bourbon-Mustard Glaze

Name: Apple & Sage Pork Meatballs with Bourbon-Mustard Glaze
Ingredients: 1/2 cup bourbon; 2 tbsp. yellow mustard; 1 tsp. crushed red pepper; 2 tbsp. (packed) brown sugar; 2 tbsp. apple juice or cider; 1 lb. ground pork; 2 shallots, finely chopped; 2 cloves garlic, finely chopped; 1 small apple, finely chopped; 1 tbsp. chopped fresh sage, plus more for garnish; 2 tbsp. olive oil

How to make meatballs a spirited party app? Cover them in a bourbon-mustard glaze!

Author:: Renae E. Wilson
Publish date:: Dec 10, 2020

apple sage pork meatballs with bourbon-mustard glaze — Photography by Kate Mathis

Recipe by Renae E. Wilson

This recipe originally appeared in our Holiday 2020 issue. Get the magazine here .


Start to Finish: 25 minutes	Servings: Makes about 25 meatballs

Ingredients

1/2 cup bourbon
2 tbsp. yellow mustard
1 tsp. crushed red pepper
2 tbsp. (packed) brown sugar
2 tbsp. apple juice or cider
1 lb. ground pork
2 shallots, finely chopped
2 cloves garlic, finely chopped
1 small apple, finely chopped
1 tbsp. chopped fresh sage, plus more for garnish
2 tbsp. olive oil

Preparation

In small saucepan, heat bourbon, 1 tbsp. mustard, tsp. crushed red pepper, the brown sugar, and apple juice. Simmer until sauce coats the back of a spoon, about 7 minutes; season. In bowl, mix pork, shallots, garlic, apple, 1 tbsp. sage, and the remaining mustard and crushed red pepper; form into 2-inch balls. In large skillet, heat oil over medium. Add meatballs; cook until browned and cooked through, about 10 minutes. Toss meatballs with glaze. Garnish with sage.