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Apricot Bourbon Meatballs 

Made with

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These Apricot Bourbon Meatballs are a delicious holiday appetizer, made extra special with Crofter's Apricot Organic Premium Spread for a sweet and tangy flavor. Perfect for festive gatherings, these bite-sized treats will be a hit on your holiday table!

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Recipe makes roughly 27 small meatballs. 

FOR THE MEATBALLS:

  • 1 LB Ground Beef

  • 1 Onion Minced

  • 4 Garlic Cloves Minced

  • 40g Dried Apricots Minced (About 5)

  • 1 Tbsp Crofter's Apricot Organic Premium Spread

  • 1 Tbsp Bourbon

  • 1 Egg

  • 1/4 Cup Panko Breadcrumbs

  • Salt & Pepper

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FOR THE SAUCE:

  • 10 Tbsp Crofter's Apricot Organic Premium Spread

  • 1/4 Cup Bourbon

  • 8 Tbsp Sweet Chili Sauce

  • 3 Tbsp Apple Cider Vinegar

  • 3 Tbsp Worcestershire Sauce

  • 1/4 Cup Brown Sugar

  • 2 Tbsp Spicy Brown Mustard

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Directions:

  1. Preheat oven to 375°F and line a baking tray with parchment paper

  2. Mince the onion, garlic and apricot

  3. Saute onion, garlic and apricot with 1 Tbsp of olive oil over medium heat, Add a 2 tsp of salt and pepper

  4. Add minced dried apricots, and 1 Tbsp of Crofter's Apricot Organic Premium Spread into the pan - cook for 3-4 minutes over medium heat, careful not to burn the garlic

  5. Deglaze the pan with 1 Tbsp bourbon - cook for another 2-3 minutes, and remove from heat to cool

  6. While the mixture is cooling - combine the ground beef, 1 egg, 1/4 cup panko breadcrumbs, and 2 tsp salt and pepper - add the mixture from the pan once mostly cooled and combine (be careful not to overmix)

  7. Scoop mixture onto parchment lined baking sheet (makes about 27 small meatballs) and bake at 375°F for 10 minutes, then turn the oven to 425°F for 4-5 minutes or until browned - remove from the oven and set aside.

  8. Combine the ingredients for the sauce over medium heat and bring to a boil, then simmer for 20 minutes. Remove from heat and let cool.

  9. Glaze meatballs and heat in 425°F oven for 3-4 minutes, or until browned and warmed through right before serving -- enjoy!

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About Crust

By Chef Sari Bope

      Crust was created in 2021 by Chef/Owner Sari Bope. Sari has lived in the Tampa Bay area for over 20 years, the last 10 years in Saint Pete. She has both a Culinary Arts Degree, as well as a Baking and Pastry Degree from Keiser University.

      

      Crust strives to create scratch made delicious food available to the local community through Catering, Private Chef Dinners, Local Partnerships, Specialty Cakes, Breads and Pastries. Contact Us to learn more!

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