Ground Chicken & Apple Cocktail Meatballs

Ground Chicken & Apple Cocktail Meatballs
In partnership with Keshia Hay (@sip_n_bite_cocktail).

Our new motto: “An apple a day, be it cocktail or canapé.” ⁣⁣

Best For: Appetizers, Dinner
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Serves: 4-6



    • 1 Fuji apple, peeled and quartered (save peels for later)
    • 1 ½ lbs. ground chicken (preferably thighs or dark meat)
    • 2 slices of thick cut bacon
    • 1 small white or yellow onion
    • 2 cloves of garlic
    • 1 tsp ground fennel seed
    • 1 tsp ground celery seed
    • 1 tsp mustard powder
    • ½ cup panko breadcrumbs (sub rice crumbs to make gluten-free)
    • 1 egg
    • Salt and pepper to taste

    • Fuji peels
    • ½ Fuji apple, chopped
    • ¼ cup brown sugar
    • 1 tsp garlic powder
    • 1 tsp smoked paprika
    • 1 Tbsp dijon mustard
    • 1 Tbsp ketchup
    • 2 Tbsp soy sauce or coconut aminos
    • ½ cup bourbon
    • ½ cup water
    • 1 Tbsp cornstarch
    • 1 Tbsp unsalted butter


    1. Preheat oven to 400º F.
    2. In a large food processor, add Fuji apple, bacon, onion, and garlic cloves. Pulse until minced.
    3. In a large bowl, combine minced mixture, ground chicken, spices, half of the panko breadcrumbs, and egg. Fold until everything is incorporated. (Do not over-mix as this will make a tough meatball.)
    4. Using a mini cookie scoop, portion out meatballs. The number of meatballs will vary with the size of scoop you use.
    5. Bake meatballs in a single layer on a greased cookie sheet for 15-20 minutes.
    6. In a medium saucepan, add apple peels, chopped apples, brown sugar, spices, dijon, ketchup, and soy sauce. Stir over medium heat until sauce bubbles, about 3-5 minutes. Add bourbon of choice and cook down for an additional 5-8 minutes.
    7. In a small bowl, mix 1 Tbsp water with cornstarch to create a slurry. Add slurry to glaze mixture to thicken. Simmer for an additional 8 minutes, then remove from heat. Strain glaze through a sieve and return to saucepan.
    8. Add about ¼ cup of water to glaze to thin slightly. Finish with butter, salt, and pepper.
    9. Brush sauce over meatballs and serve on a skewer.

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