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Easy Honey Bourbon Glazed Meatballs

These Easy Honey Bourbon Glazed Meatballs are the perfect appetizer to make and are delicious, flavorful, slightly sweet and spicy with great flavor.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Appetizer
Cuisine: American
Keyword: Honey,Honey and bourbon glazed meatballs, Easy appetizer, sweet and spicy appetizer, Bourbon, Meatballs, Easy appetizer meatballs.
Servings: 44 meatballs
Calories: 67kcal
Author: Mary Post


For the meatballs

  • 2 pounds ground beef 90% ( lean)
  • 2 cloves garlic minced or substitute 1/2 tsp garlic powder
  • 1 tbsp soy sauce 
  • 1 1/2 tsp onion powder
  • 1 tsp salt
  • 1 tbsp Sriracha add accoding to taste

For the honey Bourbon glaze

  • 1/2 cup Bourbon
  • 1/2 cup honey
  • 1/2 cup dark brown sugar
  • 1 small onion finely minced 
  • 2 cloves garlic finely minced
  • 3 tbsp soy sauce 
  • 3 tbsp ketchup
  • 2 tbsp red wine vinegar 


For the meatballs

  • Pre heat oven to 375°F. Spray your baking sheet with cooking spray and place a wire rack on the baking sheet.
  • In a large bowl place your ground beef and add all your ingredients for the meatballs and mix together
  • Using a small cookie scoop for meatballs form them into meatballs about one tablespoon for each meatball about 1” size 
  • place on baking sheet and place in preheated oven  bake for 20 minutes. Remove from oven and set aside.

For the honey Bourbon Glaze

  • Place your glaze ingredients in a medium size saucepan
  • Turn heat to medium high and bring ingredients to a slight boil for about two minutes, watching carefully not to allow ingredients to boil over. Reduce heat to medium low and allow to simmer for about 10-15 minutes to let the mixture thicken slightly 
  • Pour glaze over meatballs mix well and serve immediately 


Nutrition based on one meatball.
I like to use 90% lean ground beef. It has enough fat to add flavor but you may substitute for 80% or above.  
Make sure to grease your baking sheet or use parchment paper to live it. Place meatball on a cooling rack in the baking sheet to keep the meatball out os the drippings. 
You can make the meatballs ahead of time and just glazed them before serving. I like to make them ahead of time and let them sit overnight in the glaze to get added flavor.  
For precooked meatballs I like to reheat them in my crock pot on warm for a few hours. They don't overcook and it is one less thing to have to do in prep for your special event or party.
These meatballs are gluten free and so they are a bit firmer than if they had bread crumbs added. If you would like to add bread crumbs one cup additionally to ingredients and one egg will make a softer meatball.
When making the glaze it is good to know it will not become very thick when you thicken it. The slight change to a bit thicker sauce is enough to have it coat the meatballs.
For extra spice you can add more Sriracha according to taste. This small amount currently in the recipe gives just enough spice without the heat overpowering the flavor


Calories: 67kcal | Carbohydrates: 6g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 176mg | Potassium: 81mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg