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

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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.