Baked Apple Butter Meatballs in a Bourbon Glaze

Preheat the oven to 180°C (375°F). Line a baking sheet with parchment paper.

In a large bowl, combine ground beef, ground pork, panko, onion, milk, egg, salt, garlic granules, and pepper. Chill in the fridge for 15-20 minutes if the mixture is too soft or wet. Shape into 24 meatballs, about 4 cm in diameter, and place on the prepared baking sheet.

Bake meatballs in the preheated oven until no longer pink at the center and browned on the outside, about 20 minutes. An instant read thermometer inserted into the center of meatballs should read 74°C (165°F).

Meanwhile, prepare the apple butter bourbon glaze. In a small saucepan, whisk together apple butter, bourbon, soy sauce, maple syrup, and Dijon mustard. Bring to a simmer over medium-low heat and stir frequently until the sauce is smooth and just thickened, 5 to 7 minutes.

Remove meatballs from the oven and transfer to a large bowl. Pour glaze over meatballs and gently toss to coat evenly.