Blueberry-Bourbon Festive Meatballs: Sweet, Tangy Party Bites with a Holiday-Style Glaze

Roll into 1-inch meatballs (about 20–24).
Bake for 14–16 minutes until browned and cooked through.
(Alternative: brown in a skillet in batches for extra color.)

Make the glaze.
In a saucepan, combine blueberries, bourbon, brown sugar, ketchup, vinegar, Dijon, Worcestershire,
salt, pepper, cinnamon (optional), and chili flakes (optional).
Bring to a simmer and cook 8–12 minutes, stirring, until blueberries burst and sauce thickens.

Blend or leave chunky.
For a smoother glaze, blend with an immersion blender (carefully).
For a rustic sauce, leave it chunky.

Simmer meatballs in the sauce.
Add cooked meatballs to the saucepan and simmer 5–10 minutes until coated and glossy.

Serve.
Garnish with parsley or green onions. Serve with toothpicks, or over rice/mashed potatoes for dinner.

Serving and Storage:

Serve these meatballs warm as a party appetizer with toothpicks. They’re also fantastic as a main dish over rice,
buttered noodles, mashed potatoes, or even tucked into slider buns.

Slow cooker option: After baking meatballs and making sauce, add both to a slow cooker and cook on LOW
for 2–3 hours (or keep warm for serving).

Storage: Refrigerate in an airtight container for up to 4 days.

Freezing: Freeze meatballs with sauce for up to 2 months. Thaw overnight and reheat gently.

Tips:

• Don’t overmix: Gentle mixing keeps meatballs tender.
• Frozen blueberries work: No need to thaw—just simmer a bit longer.
• Control sweetness: Taste sauce and adjust sugar (or vinegar) to balance.
• Smooth sauce: Blending makes it glossy and “restaurant-style.”
• Party prep: Make meatballs ahead and reheat in sauce right before serving.

Variations:

• Cranberry-Bourbon: Swap blueberries for cranberries for a classic holiday twist.
• Spicy Berry: Add more chili flakes or a spoon of hot sauce.
• Turkey meatballs: Use ground turkey; add an extra tbsp olive oil for moisture.
• Orange Blueberry: Add 1 tsp orange zest and a splash of orange juice.
• BBQ vibe: Increase ketchup slightly and add 1 tsp smoked paprika in the sauce.

Tips:

• Alcohol-free option: Replace bourbon with apple juice + 1 tsp vanilla for warmth.
• Thicker glaze: Simmer longer or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
• Make it elegant: Serve on a platter with rosemary sprigs for holiday presentation.
• Keep warm: Slow cooker on WARM is ideal for parties.

Conclusion:

Blueberry-Bourbon Festive Meatballs are the kind of appetizer that feels special without being difficult.
The meatballs are tender, the glaze is glossy and bold, and the sweet-tangy flavor makes them stand out on any party table.
Make them once and you’ll start getting requests every holiday season.

FAQ:

Does the bourbon cook off?

Most of the alcohol evaporates during simmering, leaving behind rich, caramel-like flavor. If you prefer no alcohol,
use the alcohol-free option in the Tips section.

Can I use frozen meatballs?

Yes. Warm frozen fully cooked meatballs in the sauce until hot throughout. Homemade tastes best, but frozen saves time.

How do I make the sauce thicker?

Simmer longer to reduce, or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer 1–2 minutes.

Can I make these ahead for a party?

Yes. Make meatballs and sauce a day ahead, refrigerate, then reheat together in a saucepan or slow cooker.

What should I serve with these meatballs?

For appetizers: toothpicks and napkins! For dinner: rice, mashed potatoes, buttered noodles, or a simple green salad.