Jack Daniels Glazed Chicken Meatballs

• Meat

  • 1 lb Ground chicken
  • 1 tsp Poultry seasoning

• Produce

  • 1 4 cup yellow onion - finely diced (about a
  • 3 tbsp Curly parsley, Leaves
  • 6 Cloves Garlic
  • 1/2 tsp Oregano, dried
  • 1/2 Yellow onion - finely diced (about 1/2 cup, Small

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 3/4 cup Chicken stock, Unsalted

• Condiments

  • 3 tbsp Lemon juice
  • 1 1/2 tbsp Soy sauce, reduced sodium
  • 1/3 cup Teriyaki sauce

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 cup Brown sugar, dark packed
  • 3/4 tsp Cayenne
  • 1 1/3 tbsp Cornstarch
  • 1 1/2 tsp Kosher salt

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Drinks

  • 1 cup Pineapple juice

• Dairy

  • 2 tbsp Buttermilk

• Beer, Wine & Liquor

  • 1/4 cup Jack daniel's whiskey

Found on nospoonnecessary.com

Ingredients

• Meatballs:
• 1 pound Ground Chicken (preferably NOT all ground chicken breast)
• 3 Cloves of Garlic – minced
• ½ Small Yellow Onion – finely diced (about ½ cup)
• 3 TBS Curly Parsley Leaves - Minced
• ½ Cup Panko Breadcrumbs
• ½ tsp Cayenne Pepper
• ½ tsp Dried Oregano
• 1 tsp Poultry Seasoning
• 1 tsp Kosher Salt
• ½ tsp Ground Black Pepper
• 1 Large Egg – beaten
• 2 TBS Buttermilk
• Glaze: (yields roughly 1 cup)
• ¾ Cup Unsalted Chicken Stock
• 1 Cup Pineapple Juice
• ⅓ Cup Teriyaki Sauce
• 1 ½ TBS Reduced Sodium Soy Sauce
• 1 Cup Dark Brown Sugar, packed
• 3 TBS Lemon Juice
• ¼ Cup Yellow Onion – finely diced (about a quarter of a medium sized onion)
• 3 Cloves of Garlic - minced
• ¼ Cup Jack Daniels Whiskey
• ¼ tsp Cayenne Pepper
• ½ tsp Kosher Salt
• 1 TBS + 1 tsp Cornstarch

Directions

• For the Glaze: In a medium sized saucepan over medium-high heat, combine the stock, pineapple juice, teriyaki sauce, soy sauce and brown sugar. Bring contents to a boil.
• Stir in the remaining ingredients, except for the Cornstarch.
• Immediately reduce to a simmer over medium-low heat, stirring occasionally. Simmer glaze, stirring occasionally, until reduced by half, about 1 hour.
• Mix the cornstarch with 3 tablespoons of water. Slowly whisk into the glaze. Continue to simmer until thickened to desired consistency, about 5 additional minutes.
• Meanwhile, Make the Meatballs: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper for easy clean up.
• In a large mixing bowl combine all of the meatball ingredients. Use your hands to mix ingredients together, being sure NOT to over mix the meatballs. For medium sized meatballs, scoop 2 tablespoons of chicken mixture into hands and form into a ball. Place onto prepared baking sheet.
• Bake for 25-30 minutes, or until an instant read thermometer inserted into a meatball reads 165 degrees F.
• Toss the meatballs with the glaze.
• Serve immediately with additional glaze on the side for dipping.