Meatballs are kind of my jam. I actually have the power to start fights over my meatballs. I think it’s safe to say they are my favorite party food. I do have one recipe in particular that I don’t ever plan to share (maybe some day in a cookbook), but I’ve shared my chicken meatball recipe with you all before.
This recipe taught you that you have creative power over your meatball and I am simply giving you a template or a base to start from. It’s a delicious meatball and I’m quite proud of it!
What I didn’t give you was a sauce for the meatball. I am a sauce person 100%! I usually want multiple dipping sauces any time I order chicken nuggets, wings, even fries. On occasion I’ll even dip a good burger in a sauce. I think I really just like the act of dipping something in order to enhance flavor.
I wanted give this meatball some fall flavor, so I decided to whip up a dijon sauce with maple and bourbon. Of course I tried to find a way to include bourbon. Don’t you all know who I am! 😉
Not only is this sauce super easy to make, but it also pairs wonderfully with pork or turkey. You could even put this sauce on your Thanksgiving leftover turkey sandwich! OMG! My mouth is watering!
Bourbon Maple Dijon Sauce
1/4 cup Dijon Mustard
1 tbsp Bourbon
3 tbsp Pure Maple Syrup
1/2 tsp Kosher Salt
Combine all ingredients in a small sauce pan on medium-low heat. Heat sauce until small bubbles form, stirring occasionally. Turn heat off and let sit until temperature has reduced to warm.
Serve on the side of chicken meatballs for dipping.
Sauce is good, refrigerated, in an air tight container for 2 weeks.