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Looking for great recipes to serve for the next Packers game? Lori Fredrich has rounded up some of her favorites, all of which are easy to prep and great for feeding a small crowd. Check out more recipes here.
Bourbon Glazed Chicken Meatballs
This handy meatball recipe is packed full of flavor thanks to an easy bourbon glaze that reduces while the meatballs are in the oven. Shredded apples add flavor and moisture, and a brushing of butter before baking ensures that the meatballs exit the oven browned and flavorful.
Recipe by Lori Fredrich
Makes: 20 meatballs
Recipe can easily be doubled or tripled for a crowd
Ingredients:
1 pound ground chicken breast
1 cup shredded parmesan cheese
1/2 cup shredded tart apple, such as Granny Smith
1/2 cup plain dried breadcrumbs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 medium cloves garlic, minced
1 egg, slightly beaten
2 tablespoons finely chopped fresh parsley
3 tablespoons butter, melted
Directions:
Preheat oven to 400F.
Combine all the ingredients in a medium bowl and mix well. Shape 1 ½ tablespoon portions of the chicken mixture into approximately 20 meatballs.
Place the meatballs on a parchment-covered baking sheet. Drizzle or brush liberally with melted butter and bake in the upper third of the oven for 20 minutes or until browned and cooked through.
Meanwhile, make the bourbon sauce.
When meatballs are cooked, remove them from the oven and place in a warm bowl. Add bourbon sauce and stir to coat. Meatballs can be kept warm for 4-6 hours in a slow cooker set to LOW.
Bourbon sauce
Makes: about 1 cup
Ingredients:
1 cup bourbon
½ cup packed brown sugar
½ cup ketchup
2 tablespoons soy sauce
¼ cup apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme leaves
Directions:
Mix all ingredients in a medium-sized heavy-bottomed saucepan until well combined. Bring to a boil over medium-high heat. Reduce heat to medium and simmer, uncovered, stirring occasionally, until reduced to about 1 cup, 20-25 minutes. Glaze should be just thick enough to coat meatballs with a thin layer of sauce.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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