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Biscuit Bourbon Chicken Meatballs & Sauce

Biscuit Bourbon Chicken Meatballs & Sauce Recipe

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Kimmi Knippel (Sweet_Memories)




★★★★★ 1 vote

20 Min


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1 lb
ground chicken
shallot, minced
1 tsp
ginger powder
1 Tbsp
dark brown sugar, firmly packed
3 Tbsp
3 Tbsp
soy sauce, low sodium
1/2 c
bread crumbs, plain, dry
baby spinach leaves
1 can(s)
refrigerated biscuits


1/2 c
2 Tbsp
soy sauce, low sodium
1/4 c
1/2 c
dark brown sugar, firmly packed
1 Tbsp
1/2 c
green onions, chopped

How to Make Biscuit Bourbon Chicken Meatballs & Sauce


  • 1Preheat 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.
  • 2Bake 20 - 25 minutes or until thermometer inserted in center of meatball reads 165 degrees F.
  • 3Meanwhile, 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.
  • 4Bake for 20 - 25 minutes or until golden brown.
  • 5Meanwhile, 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.
  • 6Garnish sauce with chopped green onions. Serve with bourbon chicken balls.
  • 7TIP:

    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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