biscuit bourbon chicken meatballs & sauce

How To Make biscuit bourbon chicken meatballs & sauce

• 1

  Preheat oven to 350 degrees F. Lightly grease or spray cookie sheet. In large bowl, mix chicken, shallot, ginger, 1 tbsp brown sugar, 2 tbsp bourbon, 3 tbsp soy sauce & the bread crumbs. Shape into 16 meatballs, using about 2 tbsp mixture for each. Place on cookie sheet.
• 2

  Bake 20 - 25 minutes or until thermometer inserted in center of meatball reads 165 degrees F.
• 3

  Meanwhile, separate each biscuit into 2 layers to make 16 dough rounds. Place 1 spinach leaf & 1 meatball on each round. Wrap dough around meatball, & pinch dough to seal. On lightly greased cookie sheet, place about 2" apart.
• 4

  Bake for 20 - 25 minutes or until golden brown.
• 5

  Meanwhile, make sauce. In 1 qt saucepan, mix 1/2 C bourbon, 2 tbsp soy sauce, vinegar & 1/2 C brown sugar. Heat to boiling; reduce heat to medium & cook 11 minutes. Dissolve cornstarch in water; add to sauce & heat until thickened.
• 6

  Garnish sauce with chopped green onions. Serve with bourbon chicken balls.
• 7

  TIP: To prevent meatball mixture from sticking to your hands, wet hands lightly with cold water before shaping balls. Forget the shallot? No problem...1 1/2 tsp grated garlic & 1 1/2 tsp grated onion can be substituted for the 1 tbsp grated shallot in this recipe.
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