Apple Butter Brandy Meatballs
User Reviews
3.8
Apple Butter Brandy Meatballs
Description
Apple Butter Brandy Meatballs feature a mix of ground beef and pork seasoned with fresh sage, onion, and breadcrumbs. The meatballs are gently combined and baked for an initial cook, then browned in a skillet to develop a browned crust. The sauce is prepared separately by heating apple butter, barbecue sauce, brandy, water, chili sauce, and optional brown sugar until boiling and then simmered briefly. After browning, the meatballs finish cooking in the flavorful sauce, allowing them to absorb the tangy-sweet and slightly boozy flavors. The result is a hearty meatball with a tender center and a luscious coating.
These meatballs can be served as finger foods at gatherings or alongside sides like mashed potatoes or rice. The sauce's combination of apple butter and brandy creates a distinctive taste that balances sweetness and a slight kick from the chili sauce. The preparation includes multiple steps to build layers of flavor and texture, from baking to browning and simmering.
Note that while much of the brandy cooks off, some alcohol remains in the sauce, so adjust the quantity if you want less alcohol presence. This recipe is not recommended for children due to the brandy content. You can reduce the brandy amount for a milder sauce.
Ingredients
meatballs
- 1 lb ground beef
- 1 lb ground pork
- 1/2 onion finely minced, medium
- 1 cup bread crumbs
- 1 egg large
- 1 tsp salt fresh cracked
- 1 tsp black pepper fresh cracked
- 2-3 Tbsp sage finely minced, fresh
sauce
- 1 apple butter 2/3 cup
- 3/4 cup barbecue sauce bottled
- 1 cup brandy
- 1 cup water
- 4 Tbsp chili sauce
- 2 Tbsp brown sugar optional
- 1 tsp salt
Instructions
- Preheat oven to 350F
- Mix the meatball ingredients together gently but thoroughly. I like to use my stand mixer fitted with the paddle attachment, but you can do it by hand, as well. Make sure everything is evenly incorporated into the meat before forming your balls.
- Use a tablespoon or small scoop to portion out the meatballs. You can them to be cocktail, or bite, sized. I use a rounded tablespoon for each ball. Roll them between your palms until they are smooth and round. Set them on a lightly greased cookie sheet.
- Bake the meatballs for 10 minutes in the preheated oven.
- To make the sauce, add all the ingredients to a large saucepan and heat, stirring to combine, until the sauce comes to a boil. Lower the heat and let it boil gently for about 5 minutes. Taste to adjust any of the ingredients or seasonings.
- Meanwhile heat a tablespoon or two of olive oil in a large skillet. After removing the meatballs from the oven, brown them, in batches, in the skillet. Cook, turning often, for about 5-7 minutes, or until done inside The internal temperature should reach 155F (the meatballs will continue cooking in the sauce.)
- Combine the meatballs and the sauce together and bring up to a gentle simmer. Cover and let simmer for a few minutes to heat everything through.
- Serve hot with toothpicks or cocktail forks. If you like you can load everything into a crock pot set on warm and serve from there.
Notes
- Partially bake the meatballs before browning to help them hold their shape during cooking.
- The sauce combines apple butter and brandy, offering a distinct sweet and boozy flavor; adjust brandy amount if desired.
- Because some alcohol remains after cooking, this recipe is not suitable for children.
- Meatballs can be served as appetizers or with sides like mashed potatoes or rice to make a fuller meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48servings
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 82kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 141mg | 6% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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