Bourbon Chicken Balls with Sauce

Make these super-flavorful filled biscuit balls for a fun new twist on bourbon chicken!

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  • prep time 20 min
  • total time 60 min
  • ingredients 16
  • servings 4
 

Ingredients

Bourbon Chicken Balls

1
lb ground chicken
1
tablespoon grated shallot
1
teaspoon grated gingerroot
1
tablespoon packed brown sugar
2
tablespoons bourbon
3
tablespoons soy sauce
1/2
cup Progresso™ plain bread crumbs
16
spinach leaves, if desired
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits

Sauce

1/2
cup bourbon
2
tablespoons soy sauce
1/4
cup vinegar
1/2
cup packed brown sugar
1
tablespoon cornstarch
1/2
cup water
Chopped green onions, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Lightly grease or spray cookie sheet. In large bowl, mix chicken, shallot, gingerroot, 1 tablespoon brown sugar, 2 tablespoons bourbon, 3 tablespoons soy sauce and the bread crumbs. Shape into 16 meatballs, using about 2 tablespoons mixture for each. Place on cookie sheet.
  • 2 Bake 20 to 25 minutes, or until thermometer inserted in center of meatball reads 165°F.
  • 3 Meanwhile, separate each biscuit into 2 layers to make 16 dough rounds. Place 1 spinach leaf and 1 meatball on each round. Wrap dough around meatball, and pinch dough to seal. On lightly greased cookie sheet, place about 2 inches apart.
  • 4 Bake at 350°F 20 to 25 minutes or until golden brown.
  • 5 Meanwhile, make sauce. In 1-quart saucepan, mix 1/2 cup bourbon, 2 tablespoons soy sauce, the vinegar and 1/2 cup brown sugar. Heat to boiling; reduce heat to medium, and cook 11 minutes. Dissolve cornstarch in water; add to sauce and heat until thickened.
  • 6 Garnish sauce with chopped green onions. Serve with bourbon chicken balls.
  • 1 Heat oven to 350°F. Lightly grease or spray cookie sheet. In large bowl, mix chicken, shallot, gingerroot, 1 tablespoon brown sugar, 2 tablespoons bourbon, 3 tablespoons soy sauce and the bread crumbs. Shape into 16 meatballs, using about 2 tablespoons mixture for each. Place on cookie sheet.
  • 2 Bake 20 to 25 minutes, or until thermometer inserted in center of meatball reads 165°F.
  • 3 Meanwhile, separate each biscuit into 2 layers to make 16 dough rounds. Place 1 spinach leaf and 1 meatball on each round. Wrap dough around meatball, and pinch dough to seal. On lightly greased cookie sheet, place about 2 inches apart.
  • 4 Bake at 350°F 20 to 25 minutes or until golden brown.
  • 5 Meanwhile, make sauce. In 1-quart saucepan, mix 1/2 cup bourbon, 2 tablespoons soy sauce, the vinegar and 1/2 cup brown sugar. Heat to boiling; reduce heat to medium, and cook 11 minutes. Dissolve cornstarch in water; add to sauce and heat until thickened.
  • 6 Garnish sauce with chopped green onions. Serve with bourbon chicken balls.

EXPERT TIPS

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Expert Tips

To prevent meatball mixture from sticking to your hands, wet hands lightly with cold water before shaping balls.

Did you forget the shallot? No problem--1 1/2 teaspoons grated garlic and 1 1/2 teaspoons grated onion can be substituted for the 1 tablespoon grated shallot in this recipe.

Nutritional information

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