Holiday Spiced Orange Bourbon Meatballs Recipe – Warm, Sticky, and Perfect for Holiday Gatherings

There’s a moment every winter when the kitchen hums and the house smells like orange peel and spice — that’s when I know the holidays have arrived. Right away I think of these Holiday Spiced Orange Bourbon Meatballs, a sticky, bright, and boozy little comfort that always makes guests smile. They simmer into a glossy glaze that smells like cinnamon and bourbon, while the marmalade gives a sweet tang that cuts through the savory meat. Also, they’re easy enough for a weeknight and fancy enough for a holiday party.

Bourbon apple cider cake is another favorite in my kitchen, and in fact I love pairing bold bourbon flavors across desserts and appetizers.

Why You’ll Love It

• Quick and easy to make, so you can relax and enjoy company.
• Comforting homemade flavor with a bright orange zip.
• Made with simple ingredients you probably already have.
• Great for any occasion — from casual movie nights to festive holiday spreads.
• Always a crowd-pleaser with sticky, finger-licking glaze and warm spices.

Looking for something sweet to pair? Try a bright citrus bread to echo the orange notes.

Ingredients You’ll Need

• 2 lbs frozen or homemade meatballs
• 1 cup orange marmalade (use a chunky one for texture) — Fresh orange zest brightens the sauce.
• 1/2 cup bourbon — Adds warmth and depth; use a decent bottle you enjoy sipping.
• 1/4 cup brown sugar — For that caramel note and glossy finish.
• 2 tbsp soy sauce — Balances sweetness with umami.
• 1 tbsp Worcestershire sauce — Adds savory depth.
• 1 tbsp apple cider vinegar — Cuts through sweetness and lifts the glaze.
• 1 tsp cinnamon — Ground and fragrant.
• 1/4 tsp nutmeg — Just a whisper.
• 1/4 tsp cloves — Tiny, warming spice.
• Pinch of red pepper flakes — For a gentle heat that wakes the flavors.

Tip: If you make homemade meatballs, add fresh garlic and chopped parsley to the mix — they give an extra flavor boost. Also, if your marmalade is very sweet, reduce the brown sugar by a tablespoon.

How to Make It

1. Whisk the glaze: In a saucepan, whisk together the orange marmalade, bourbon, brown sugar, soy sauce, Worcestershire, apple cider vinegar, cinnamon, nutmeg, cloves, and red pepper flakes. You’ll see the marmalade melt and the mixture turn glossy.
2. Simmer to perfume the kitchen: Bring the sauce to a gentle simmer, and cook for about 5 minutes until it smells warm and spicy and looks shiny. You’ll notice the sugars start to meld.
3. Add the meatballs: Place the meatballs into a wide skillet, pot, or slow cooker, and then pour the spiced orange bourbon glaze over them. Stir so each meatball wears a coat of sauce.
4. Finish cooking: Simmer on low for 15–20 minutes until the meatballs are hot and the glaze is sticky, stirring once or twice. Alternatively, slow cook on low for 2–3 hours — the glaze will thicken and the flavors will deepen. You’ll hear a soft sizzle when it’s just right.
5. Garnish and serve: Finish with a sprinkle of fresh orange zest or chopped parsley for brightness. Then, if you like, add a splash more bourbon off the heat to boost the aroma and give the glaze that holiday warmth.

Pro Tip: Add that extra splash of bourbon right at the end (off the heat) — it lifts the aroma so the room fills with warm, boozy citrus and spice.

For a lighter, slightly different texture, try these Chinese pearl meatballs as an inspiration for shape and size.

Kitchen Tips

• Time-saver: Use store-bought frozen meatballs to cut prep time in half; they heat through beautifully in the glaze.
• Common fix: If the sauce gets too thick, thin it with a tablespoon or two of water or orange juice while simmering.
• Flavor twist: Stir in a tablespoon of Dijon mustard or swap bourbon for dark rum for a slightly different warmth.

Serving Ideas

Serve these Holiday Spiced Orange Bourbon Meatballs warm from the pan. They’re wonderful on a platter with cocktail picks for a party, or piled over creamy mashed potatoes for Sunday supper. For a full spread, add roasted Brussels sprouts, buttery dinner rolls, and a bright salad to cut the richness. Garnish with extra orange zest, toasted sesame seeds, or chopped parsley. For a sweet finish, pair with something boozy like a rich bourbon pecan dessert.

Try bourbon pecan fudge brownies if you want to echo the bourbon notes in dessert.

Storing & Leftovers

• Refrigerate: Store in an airtight container for up to 4 days. Reheat gently on the stovetop so the glaze doesn’t become syrupy.
• Freeze: Freeze cooled meatballs in their glaze for up to 3 months; thaw overnight in the fridge before reheating.
• Leftover idea: Turn leftovers into a cozy sandwich or slider — add arugula and a smear of mayo for a lunchtime treat.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day because the flavors have time to mingle. Reheat slowly and add a splash of water if needed.

Q: Can I swap any ingredients?
A: Of course! Swap bourbon for dark rum or omit alcohol and use extra orange juice for similar flavor. This recipe is forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan while it’s warm and aromatic — serve with toothpicks for parties or over mashed potatoes for a family meal.

Q: How do I know it’s perfectly cooked?
A: Look for hot, steaming meatballs with glossy, slightly thickened glaze and a fragrant scent of orange and spice — that’s your sign for Holiday Spiced Orange Bourbon Meatballs.

Want something fruity on the side? Try cranberry-orange cookies for a festive contrast.

Conclusion

These Holiday Spiced Orange Bourbon Meatballs are one of those recipes that feel like a warm hug — they’re sticky, bright, and a little bit fancy, yet so simple to make. When friends drop by or the family gathers, they bring that cozy, festive buzz to the table. If you’d like another orange-spiced idea, try this Spiced Orange Cranberry Sauce — Pear & Pecorino for a sauce you can spoon beside the meatballs. Or, for a cocktail to match the flavors, consider a Spiced Cranberry Rum Old-Fashioned – One Sweet Mess, which pairs beautifully with the warm spices. Try the recipe, make it yours, and bring those Holiday Spiced Orange Bourbon Meatballs to your next cozy gathering.

Holiday Spiced Orange Bourbon Meatballs

Sticky, bright, and boozy meatballs simmered in a glossy glaze combining orange marmalade, bourbon, and warm spices, perfect for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Appetizer

Cuisine: American, Holiday

Calories: 320

Ingredients Method Notes

Ingredients

  

Meatball Base

• 2 lbs frozen or homemade meatballs Store-bought frozen or homemade.

Glaze Ingredients

• 1 cup orange marmalade Use a chunky one for texture; fresh orange zest brightens the sauce.
• 1/2 cup bourbon Adds warmth and depth; use a decent bottle you enjoy sipping.
• 1/4 cup brown sugar For that caramel note and glossy finish.
• 2 tbsp soy sauce Balances sweetness with umami.
• 1 tbsp Worcestershire sauce Adds savory depth.
• 1 tbsp apple cider vinegar Cuts through sweetness and lifts the glaze.
• 1 tsp cinnamon Ground and fragrant.
• 1/4 tsp nutmeg Just a whisper.
• 1/4 tsp cloves Tiny, warming spice.
• pinch red pepper flakes For a gentle heat that wakes the flavors.

Method

 

Preparation of Glaze

1. In a saucepan, whisk together the orange marmalade, bourbon, brown sugar, soy sauce, Worcestershire, apple cider vinegar, cinnamon, nutmeg, cloves, and red pepper flakes until smooth.
2. Bring the sauce to a gentle simmer and cook for about 5 minutes until it smells warm and spicy and looks shiny.

Cooking Meatballs

1. Place the meatballs into a wide skillet, pot, or slow cooker and pour the spiced orange bourbon glaze over them.
2. Stir to coat each meatball with the glaze.
3. Simmer on low for 15–20 minutes until the meatballs are hot and the glaze is sticky, stirring once or twice. Alternatively, slow cook on low for 2–3 hours.

Garnishing and Serving

1. Finish with a sprinkle of fresh orange zest or chopped parsley and add a splash more bourbon off the heat for an extra aroma.

Notes

Use store-bought frozen meatballs to cut prep time. If the sauce gets too thick, thin it with water or orange juice. For a flavor twist, add Dijon mustard or swap bourbon for dark rum.