Let’s dive into making these bourbon meatballs. Follow these easy steps, and you’ll have a plateful of deliciousness ready to go in no time!

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Prepare the meatball mixture: In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, egg, garlic, salt, pepper, and Worcestershire sauce. Use your hands to mix everything together gently until just combined. Be careful not to overmix, as this can make the meatballs tough.
3. Shape the meatballs: Using your hands, form the mixture into golf-ball-sized meatballs, about 1 1/2 inches in diameter. Arrange them on the prepared baking sheet, spacing them about an inch apart.
4. Bake the meatballs: Place the meatballs in the preheated oven and bake for 20-25 minutes, or until they’re golden brown on the outside and cooked through. You can check doneness with a meat thermometer (internal temperature should reach 160°F or 71°C).
5. Make the bourbon glaze: While the meatballs are baking, it’s time to whip up the glaze. In a small saucepan, combine the bourbon, brown sugar, soy sauce, apple cider vinegar, Dijon mustard, and smoked paprika. Bring the mixture to a simmer over medium heat, stirring occasionally.
6. Thicken the glaze: In a small bowl, mix the cornstarch and water together to form a slurry. Add the slurry to the saucepan, and stir until the sauce thickens, about 3-4 minutes. Remove from heat and set aside.
7. Glaze the meatballs: Once the meatballs are done, remove them from the oven. Drizzle the bourbon glaze over the meatballs, or if you prefer, toss the meatballs gently in the glaze to coat them evenly.
8. Serve: Transfer the glazed meatballs to a serving dish, and garnish with extra chopped parsley for a pop of color and freshness.