Jack Daniels Meatballs

Didn’t love these. Had to throw out the first batch because they turned out too salty (my fault, I subbed Adobo for poultry seasonings). So I ended up using this sauce with some regular pork meatballs when we actually ate them. Sauce was too gloopy/sweet for my taste.

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For the meatballs (second version):

one pound ground pork

1 egg

salt and pepper

2 tbsp milk

1/4 cup panko

Combine panko, egg and milk. Mix with meat and salt and pepper. Preheat oven to 400. Bake meatballs for 30 minutes or until cooked through. Combine with sauce (see below):

Glaze: 
¾ Cup Unsalted Chicken Stock
1 Cup Pineapple Juice
⅓ Cup Teriyaki Sauce
1 ½ TBS Reduced Sodium Soy Sauce
1 Cup Dark Brown Sugar, packed
3 TBS Lemon Juice
¼ Cup Yellow Onion – finely diced (about a quarter of a medium sized onion)
3 Cloves of Garlic – minced
¼ Cup Jack Daniels Whiskey
¼ tsp Cayenne Pepper
½ tsp Kosher Salt
1 TBS + 1 tsp Cornstarch

Bring ingredients (except cornstarch) to a boil. Simmer for one hour. Combine corn starch with three tbsp water, add and simmer another five minutes.

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2 Comments

Filed under meatballs, Uncategorized

2 responses to “Jack Daniels Meatballs

  1. Cheyanne @ No Spoon Necessary

    Glad you tried the sauce recipe. It’s a thick glaze, so it is supposed to be sweet and thick. Also, you need to bring sauce to a boil, then immediately reduce to a simmer. Cheers. 🙂

  2. Pingback: Missy’s Meatball Project: A Summary | Missy's Recipes

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