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Whiskey-Glazed Meatballs with Gorgonzola Dip
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Baking Sheet
  • Large Skillet
  • Mixing Bowl

Ingredients
  

  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1/4 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup whiskey
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon butter
  • 4 ounces gorgonzola cheese, crumbled
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon chopped fresh chives

Instructions
 

  • Preheat the oven to 400 degrees. In a mixing bowl, combine the ground beef, breadcrumbs, egg, onion, garlic, salt, and black pepper. Mix until just combined, then shape into 16 small meatballs.
  • Place the meatballs on a baking sheet and bake for 15 minutes until cooked through.
  • While the meatballs bake, melt the butter in a large skillet over medium heat. Add the whiskey, brown sugar, and Worcestershire sauce. Stir and simmer for 3 to 4 minutes until the mixture thickens slightly.
  • Add the baked meatballs to the skillet and toss to coat evenly in the glaze. Cook for 2 more minutes, then remove from heat.
  • In a separate bowl, stir together the gorgonzola cheese, sour cream, mayonnaise, and chives until smooth. Serve the meatballs with the dip on the side.

Notes

Make the gorgonzola dip a few hours ahead and keep it chilled so the flavors meld. A mid-range whiskey works best here. If the glaze tastes too sweet after simmering, add an extra dash of Worcestershire before tossing the meatballs. Leftovers reheat well in a skillet with a splash of water to loosen the sauce.
Course: Appetizer
Cuisine: American
Equipment: Baking Sheet, Large Skillet, Mixing Bowl