3tablespoonsJack Daniels Tennessee Honey, see notes for substitutions
1tablespoonapple cider vinegar
Salt and freshly ground black pepper
Preheat the oven to 450°F, line a shallow baking pan with aluminum foil and coat with nonstick spray.
Combine the panko and cream in a mixing bowl and set aside for 5 minutes to allow the panko to soften before adding the egg, garlic, salt and a few grinds of black pepper. Whisk until well blended, then add the meat.
Gently mix the meat with the other ingredients until thoroughly combined, then form into 1 to 1-1/4-inch meatballs and arrange them on the prepared baking pan.
Bake the meatballs until lightly browned and cooked through, 10 to 12 minutes. Using tongs, turn them once about midway through the cooking time for even browning.
While the meatballs bake, place the ketchup, brown sugar, whiskey, vinegar and apricot jam in a large skillet. Bring to a boil over medium-high heat, stirring constantly. Immediately reduce the heat to medium and season to taste with salt and pepper.
Continue cooking, stirring frequently, until the mixture has reduced and thickened to the consistency of a thick syrup, 3 to 4 minutes. Note: Because of its high sugar content, it's important to watch the sauce carefully to avoid burning.
Once the meatballs are done, add them to the sauce mixture and stir to coat. Continue cooking, stirring often, until they're nicely glazed, 2 to 3 minutes. Transfer to a serving platter and serve with picks.
Tips for Making This Recipe
Jack Daniels Tennessee Honey is a blend of whiskey and honey liqueur with a sweet, smoky flavor. You can easily substitute your favorite whiskey, then taste and add 1 or 2 teaspoons of honey if desired.