Tap House Meatballs Recipe
ham meatball, bourbon glaze
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Ingredients
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Meatballs
Bourbon Glaze
To Finish / Garnish
Method
Meatballs
In a small bowl combine the breadcrumbs and milk; let sit for 5 minutes until absorbed and mixture is slightly loose.
Mix meatball mixture
In a large bowl combine ground ham, ground pork, soaked breadcrumbs, grated onion, minced garlic, chopped parsley, Dijon, Worcestershire, egg, salt and pepper. Use your hands or a spoon to gently mix until evenly combined — avoid overmixing to keep meatballs tender.
Portion meatballs
Using a 1.5 tablespoon scoop or your hands, portion mixture into roughly 1.25–1.5 inch meatballs (makes about 18–20). Roll each gently between your palms to form smooth balls.
Sear meatballs
Heat a large skillet over medium-high heat and add the vegetable oil. When shimmering, add meatballs in a single layer without crowding (work in batches). Sear, turning occasionally, until browned on most sides, about 6–8 minutes total. They do not need to be fully cooked through — about 160°F internal at this stage is fine because they will finish in the glaze.
Bourbon Glaze
Make glaze base
In a separate medium saucepan melt the butter over medium heat. Add the brown sugar and stir until dissolved and beginning to bubble, about 2 minutes.
Deglaze and simmer
Carefully add the bourbon (stand back briefly if heating to avoid flare-ups). Stir in apple cider vinegar and soy sauce. Allow the mixture to simmer gently 3–4 minutes to reduce slightly and concentrate flavors.
Thicken glaze
Whisk the cornstarch with the cold water to make a slurry, then slowly whisk it into the simmering glaze. Continue to cook, stirring, 1–2 minutes until the glaze thickens to a glossy syrup that will coat the back of a spoon. Stir in hot sauce if using. Remove from heat.
Combine meatballs and glaze
Transfer the seared meatballs into the saucepan with the glaze (or add glaze to the skillet if it is ovenproof). Gently toss to coat each meatball evenly. Simmer on low, spooning glaze over the meatballs, for 6–8 minutes until meatballs are cooked through to 165°F and the glaze is sticky and clings to the meatballs. If glaze becomes too thick, add 1–2 tablespoons water to loosen.
To Finish / Serve
Transfer glazed meatballs to a serving platter or bowl. Sprinkle with chopped chives or parsley and optional toasted sesame seeds. Serve warm with toothpicks, crusty bread, or as a slider filling.