Description
Copycat TGI Fridays Jack Daniels glaze-coated chicken meatballs. Sticky, sweet, boozy and delicious!
Ingredients
- FOR THE GLAZE:
- ¾ cups Chicken Stock, Unsalted
- 1 cup Pineapple Juice
- ⅓ cups Teriyaki Sauce
- 1-½ Tablespoon Reduced Sodium Soy Sauce
- 1 cup Dark Brown Sugar (packed)
- 3 Tablespoons Lemon Juice
- ¼ cups Yellow Onion, Finely Diced
- 3 cloves Garlic, Minced
- ¼ cups Jack Daniel’s Whiskey
- ¼ teaspoons Cayenne Pepper
- ½ teaspoons Kosher Salt
- 4 teaspoons Cornstarch
- 3 Tablespoons Water
- FOR THE MEATBALLS:
- 1 pound Ground Chicken
- 3 cloves Garlic
- ½ whole Yellow Onion
- 3 Tablespoons Curly Parsley, Minced
- ½ cups Panko Breadcrumbs
- ½ teaspoons Cayenne Pepper
- ½ teaspoons Dried Oregano
- 1 teaspoon Poultry Seasoning
- 1 teaspoon Kosher Salt
- ½ teaspoons Ground Black Pepper
- 1 whole Large Egg, Beaten
- 2 Tablespoons Buttermilk
Preparation
1. For the glaze: In a medium sized saucepan over medium-high heat, combine the stock, pineapple juice, teriyaki sauce, soy sauce and brown sugar. Bring contents to a boil.
2. Stir in the remaining glaze ingredients, except for the cornstarch and water.
3. Immediately reduce to a simmer over medium-low heat, stirring occasionally. Simmer glaze, stirring occasionally, until reduced by half, about 1 hour.
4. In a small bowl mix the cornstarch with the water. Slowly whisk into the glaze. Continue to simmer until thickened to desired consistency, about 5 additional minutes.
5. For the meatballs: Preheat oven to 350 F. Line a large rimmed baking sheet with parchment paper for easy clean up.
6. In a large mixing bowl combine all of the meatball ingredients. Use your hands to mix ingredients together, being sure not to over-mix the meatballs. For medium sized meatballs, scoop 2 tablespoons of chicken mixture into your hands and form into a ball. Place onto prepared baking sheet.
7. Bake for 25-30 minutes, or until an instant read thermometer inserted into a meatball reads 165 F.
8. Toss the meatballs with the glaze.
9. Serve immediately with additional glaze on the size for dipping.
Notes:
1. Recipe yields approximately 18-20 meatballs.
2. Glaze can be made a day in advance and stored, covered, in the refrigerator. Reheat in a small saucepan over medium low heat until warmed throughout, stirring occasionally. Toss with hot meatballs.
3. Glazed meatballs will keep, covered, in the refrigerator for up to three days.
4. To reheat glazed meatballs: Place in a medium sized saucepan over medium low heat and cook, stirring occasionally until warmed throughout.
5. Glaze heavily adapted from Top Secret Recipes.
