arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Apple Butter Brandy Meatballs

Adapted By Brennan's 30 Dec 2020

Recipe adapted from View from Great Island 

Makes 4 dozen meatballs

Ingredients

meatballs
1 lb ground beef
1 lb ground pork
1/2 medium onion finely minced
1 cup bread crumbs
1 large egg
1 tsp each salt and fresh cracked black pepper
2-3 Tbsp finely minced fresh sage
sauce
1 jar Brennan's Apple Butter
3/4 cup barbecue sauce bottled
1 cup brandy
1 cup water
4 Tbsp chili sauce
2 Tbsp brown sugar optional
1 tsp salt

Directions

Preheat oven to 350F
Mix the meatball ingredients together gently but thoroughly. I like to use my stand mixer fitted with the paddle attachment, but you can do it by hand, as well. Make sure everything is evenly incorporated into the meat before forming your balls.
Use a tablespoon or small scoop to portion out the meatballs. You can them to be cocktail, or bite, sized. I use a rounded tablespoon for each ball. Roll them between your palms until they are smooth and round. Set them on an un-greased cookie sheet.
Bake the meatballs for 10 minutes in the preheated oven.
To make the sauce, add all the ingredients to a large saucepan and heat, stirring to combine, until the sauce comes to a boil. Lower the heat and let it boil gently for about 5 minutes. Taste to adjust any of the ingredients or seasonings.

Meanwhile heat a tablespoon or two of olive oil in a large skillet. After removing the meatballs from the oven, brown them, in batches, in the skillet. Cook, turning often, for about 5-7 minutes, or until done inside The internal temperature should reach 155F (the meatballs will continue cooking in the sauce.)
Combine the meatballs and the sauce together and bring up to a gentle simmer. Cover and let simmer for a few minutes to heat everything through.
Serve hot with toothpicks or cocktail forks. If you like you can load everything into a crock pot set on warm and serve from there.