Bacon Honey Bourbon Chicken Meatballs

• Meat

  • 6 strips Bacon
  • 16 oz Ground chicken
  • 1 Italian sausage, hot link

• Produce

  • 3 Basil, fresh leaves
  • 8 oz Button mushrooms
  • 3 Garlic cloves
  • 1/4 cup Parsley, fresh
  • 1 Parsley, fresh

• Condiments

  • 1 cup Barbecue sauce
  • 1 tbsp Honey

• Baking & Spices

  • 1 tsp Chili powder
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs

• Beer, Wine & Liquor

  • 3 tbsp Bourbon

• Liquids

  • 1/2 cup Water

Found on galonamission.com

Description

Ingredients

• 6 strips of bacon
• 8 ounces button mushrooms, washed and dried
• 16 ounces ground chicken
• 1 hot Italian sausage link, casing removed
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoons chili powder
• 3 garlic cloves, minced
• ¼ cup fresh parsley, chopped
• 3 fresh basil leaves, chopped*
• ½ cup breadcrumbs
• ½ cup water
• 1 cup barbecue sauce, I used a Carolina-style sauce
• 3 tablespoons bourbon
• 1 tablespoon honey
• fresh chopped parsley, to garnish (optional)

Directions

• Preheat oven to 400 degrees. Line a baking sheet with aluminum and spray with non-stick cooking spray or grease a large skillet. Set aside.
• Pulse together the bacon and button mushrooms until blended.
• Place the mushroom and bacon mixture, ground chicken, and hot Italian sausage, salt, pepper, chili powder, and garlic, and breadcrumbs into a medium mixing bowl and mix until combined.
• Scoop the meat mixture using a medium cookie scoop and place onto the baking sheet or in the skillet. Repeat until all of the meat has been used.
• Bake for 20 minutes.
• Whisk together the water, barbecue sauce, bourbon, and honey in a large skillet. Simmer over medium heat for 5 minutes, add the cooked meatballs to the sauce, coat each meatball, and simmer over low-to-medium heat for 15 minutes or until the sauce has thickened.
• Garnish with fresh parsley and serve.