Bourbon Maple Meatballs for Cocktail Time! Oooohh yeah! 

These little appetizer meatballs are a delicious start to kick off your party ! 


1 pound ground meatloaf mix, (ground beef, pork and veal)

1/3 cup seasoned bread crumbs

1 large egg

2 clove garlic, minced fine

1 tablespoon good quality olive oil

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/4 teaspoon white pepper 

1/4 teaspoon chipotle chili powder

Salt and fresh ground black pepper

1 batch bourbon BBQ sauce ( recipe below) 

Chopped parsley for garnish 


Preheat the oven to 350’F degrees. Prepare a high sided baking sheet with parchment, or a silicon baking mat. 

In a large bowl, add all the listed ingredients and with gloved hands, mix together until fully incorporated. 

Roll 1 -inch sized balls and place onto prepared baking sheet. Bake for about 15-20 minutes until one is cut open and no longer pink in the center. Remove from the oven and set aside. 

Make the sauce.Add the meatballs to the sauce. Simmer for about 10 minutes, turning meatballs to coat. Serve warm. 

Maple Bourbon BBQ Sauce 


2 cups good quality ketchup

1/2 -3/4 cup, good quality bourbon

1/4 cup chicken or vegetable stock

2-3 Tablespoons dark brown sugar

3 Tablespoons apple cider vinegar

2 -3 Tablespoons good quality maple syrup 

2-3 Tablespoon good quality mustard 

1 Tablespoons honey

1 teaspoon garlic powder

1 teapoon smoked paprika

1/2 teaspoon chipotle chili powder

 Pinch kosher salt


In a large skillet, over medium heat add all of the listed sauce ingredients. Whisk well to combine. 

On medium low heat bring the sauce to a simmer and warm all the ingredients through. 


Published by Chef Gigi Gaggero, Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

Professional Chef, Two Time Award-Winning Book Author, Former Academic Director from Le Cordon Bleu, and Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

4 thoughts on “Bourbon Maple Meatballs for Cocktail Time! Oooohh yeah! 

    1. Hi! Yes, this sauce would work for chicken wings. I would cook them until almost done then baste the sauce on the last five minutes — and serve some on the side. You also might consider paying special attention to the reduction portion of the sauce making. Chicken wings will be delicious with a thicker glaze. Especially if you are using an outdoor grill- oh, and use indirect heat if grilling over flame … the sugars will catch fire and burn rapidly, enjoy!

      The oven might be packed this week Hu!
      Happy Holiday!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: