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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.