Description
Whiskey Peach BBQ Meatballs feature tender baked meatballs made from ground beef or pork, seasoned with aromatic spices and fresh parsley, coated in a luscious, slightly sweet and smoky whiskey peach BBQ sauce. Perfect as a crowd-pleasing appetizer or served over rice for a flavorful main course that combines savory, fruity, and tangy notes in every bite.
Ingredients
Scale
Meatballs
- 1 lb ground beef or pork
- 1 cup breadcrumbs
- 1/4 cup grated onion
- 1/4 cup milk
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup fresh parsley, chopped
Whiskey Peach BBQ Sauce
- 1 cup peach preserves
- 1/2 cup ketchup
- 1/4 cup whiskey
- 2 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare the meatball mixture: In a large mixing bowl, combine the ground beef or pork, breadcrumbs, grated onion, milk, egg, salt, black pepper, garlic powder, onion powder, and chopped fresh parsley. Mix thoroughly until all ingredients are well incorporated but be careful not to overmix to keep meatballs tender.
- Form the meatballs: Shape the mixture into 1-inch diameter meatballs using your hands or a scoop and place them evenly spaced on the prepared baking sheet.
- Bake meatballs: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the meatballs are browned on the outside and fully cooked through.
- Make the BBQ sauce: While the meatballs bake, combine the peach preserves, ketchup, whiskey, soy sauce, apple cider vinegar, Worcestershire sauce, Dijon mustard, minced garlic, smoked paprika, and optional red pepper flakes in a medium saucepan over medium heat.
- Simmer the sauce: Stir the sauce occasionally and bring it to a gentle simmer. Let it cook for about 10 minutes, allowing it to thicken slightly and the flavors to meld.
- Coat meatballs in sauce: Remove the cooked meatballs from the oven and transfer them carefully to the saucepan with the simmering BBQ sauce. Stir gently to ensure each meatball is evenly coated with the sauce.
- Final simmer: Simmer the meatballs in the sauce for an additional 5-10 minutes to let them absorb the whiskey peach BBQ flavors fully.
- Serve: Serve the Whiskey Peach BBQ Meatballs hot, ideal as an appetizer or spooned over rice for a satisfying main dish.
Notes
- Use ground pork for a slightly sweeter and juicier meatball, or ground beef for a classic flavor.
- Ensure not to overmix the meat mixture to keep meatballs tender and moist.
- Adjust the red pepper flakes according to your desired heat level, or omit for a milder sauce.
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs.
- Leftover meatballs and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
