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Ingredients
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Meatballs
Bourbon Glaze
To Serve
Method
Meatballs
Prep mixture
In a large bowl, combine ground beef and ground pork. Add the egg, breadcrumbs, milk, grated Parmesan, minced garlic, chopped chives, Worcestershire sauce, salt, and black pepper. Mix gently with your hands or a spoon until just combined — avoid overworking so meatballs stay tender.
Form meatballs
Using slightly damp hands or a 1.5 tablespoon scoop, portion the mixture into even balls about 1 to 1¼ inches in diameter. You should get roughly 20–24 meatballs. Place them on a parchment-lined sheet tray while you heat the pan.
Brown meatballs
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When oil shimmers, add meatballs in a single layer without crowding (work in batches if needed). Cook, turning occasionally, until browned on all sides, about 6–8 minutes total. They do not need to be fully cooked through. Transfer browned meatballs to a plate.
Bourbon Glaze
Make glaze base
In the same skillet (reduce heat to medium) add the butter. Once melted, add the brown sugar and stir until it dissolves and becomes slightly syrupy, about 1–2 minutes.
Deglaze and combine
Carefully add the bourbon to the pan (it may flame if alcohol ignites; step back briefly and stir). Add soy sauce, apple cider vinegar, Dijon mustard, grated ginger, minced garlic, and chicken broth. Bring mixture to a gentle simmer and let cook 2–3 minutes to meld flavors and reduce slightly.
Thicken glaze
Whisk the cornstarch and cold water together in a small bowl to make a slurry. Slowly whisk the slurry into the simmering glaze and continue cooking 1–2 minutes until the sauce thickens and coats the back of a spoon. Taste and add red pepper flakes if you want a slight kick. Adjust seasoning if needed.
Finish meatballs in glaze
Return the browned meatballs and any accumulated juices to the skillet with the glaze. Toss gently to coat, then simmer uncovered over medium-low heat for 6–8 minutes, turning occasionally, until meatballs are cooked through to 160°F (71°C) and the glaze clings to them. If glaze becomes too thick, add up to 2 tablespoons more chicken broth to loosen.
To Serve
Transfer glazed meatballs to a serving platter. Spoon extra glaze over the top. Sprinkle with the reserved chopped fresh chives for a bright finish. Serve hot with toothpicks as an appetizer or over steamed rice or mashed potatoes as a main.
Make-ahead and storage: Refrigerate glazed meatballs in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth if needed to loosen the glaze.