I’m on vacation with the family this week, so I’m going to be sharing lots of recipes that I created last year for Betty Crocker and Pillsbury.
What could be better than meatballs in a biscuit crust?
Yield: Serves 4
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
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.
Bake 20 to 25 minutes, or until thermometer inserted in center of meatball reads 165°F.
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.
Bake at 350°F 20 to 25 minutes or until golden brown.
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.
Garnish sauce with chopped green onions. Serve with bourbon chicken balls.
