Melt the butter in a large pot over medium heat, then add the finely diced onion and cook for about 5 minutes until softened and translucent. Add the garlic and cook for just 30 seconds until fragrant. Pour in the apricot jam, chili sauce, bourbon, cider vinegar, brown sugar, Worcestershire sauce, mustard, and smoked paprika, stirring well to combine. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly—I find the sauce develops much better complexity when you let it simmer rather than rushing it.

While the sauce simmers, combine the chicken sausage (removed from casings), eggs, 2 cups flour, salt, pepper, and fresh parsley in a large bowl. Mix gently with your hands until just combined—don't overmix or the meatballs will become tough. Wet your hands slightly and roll the mixture into approximately 24 meatballs about 2 inches in diameter. Set them aside on a plate. I like to chill these for 15 minutes if I have time, as it helps them hold together better during frying.

Heat about 1/4 inch of high smoke-point oil in a large skillet over medium-high heat until it shimmers. Working in batches to avoid crowding, carefully add the meatballs and fry for 5-7 minutes, turning occasionally, until they're golden brown on all sides and cooked through. Transfer the finished meatballs to a paper towel-lined plate to drain excess oil. You want them browned on the outside to add depth of flavor, but they'll finish cooking in the sauce.

Pour the meatballs from Step 3 into the warm sauce from Step 1, stirring gently to coat them evenly. If serving immediately, let them simmer together for 5-10 minutes so the flavors combine. If making ahead, you can refrigerate the meatballs and sauce separately, then reheat them together gently until warmed through.