Apple & Sage Pork Meatballs with Bourbon-Mustard Glaze

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

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


  • 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


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.