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Delicious peach bourbon meatballs, perfectly glazed and ready to be enjoyed, are showcased as the featured image for this finger-licking good recipe.
Lady Maria

Peach Bourbon Meatballs

These Peach Bourbon Meatballs are a flavor explosion, combining savory meat with sweet peaches and a warm bourbon kick. Perfect as appetizers, main courses, or sliders, they're guaranteed to be a crowd-pleaser at any party or weeknight dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 30
Course: Appetizer, Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend
  • 1/2 pound ground pork
  • 1/2 cup breadcrumbs panko recommended
  • 1/4 cup milk
  • 1 large egg, lightly beaten
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup ketchup
  • 1/4 cup bourbon
  • 1/4 cup packed brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • Chopped fresh parsley or green onions for garnish optional

Equipment

  • Large bowl
  • measuring cups and spoons
  • Small cookie scoop (optional)
  • large skillet
  • baking sheet
  • parchment paper
  • spoon
  • knife
  • Cutting board
  • Lid for skillet

Method
 

  1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, oregano, salt, and pepper. Gently mix until just combined; avoid overmixing.
  2. Roll the meat mixture into 1-inch meatballs. A small cookie scoop can help ensure uniform size.
  3. Optional: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning them occasionally, until golden brown on all sides. Remove from the skillet and set aside.
  4. Alternative: Preheat oven to 375°F (190°C). Place the meatballs on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until cooked through.
  5. In the same skillet (or a clean skillet), heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
  6. Add the drained peach slices to the skillet and cook for a few minutes, stirring occasionally, until they start to soften. Gently mash some of the peach slices with a spoon.
  7. Pour in the reserved peach syrup, ketchup, bourbon, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, and red pepper flakes (if using). Stir until well combined.
  8. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for 10-15 minutes, or until it has thickened slightly. Stir occasionally.
  9. Add the browned or baked meatballs to the sauce and gently stir to coat them evenly.
  10. Cover the skillet and let the meatballs simmer in the sauce for another 10-15 minutes, or until they are heated through and the sauce has thickened further.
  11. Garnish with chopped fresh parsley or green onions, if desired. Serve hot as appetizers, main courses, or in sliders.

Notes

For best results, use a good quality bourbon. Don't overmix the meatball mixture to avoid tough meatballs. Taste and adjust the sauce seasonings before adding the meatballs. The meatballs and sauce can be made ahead of time and stored separately in the refrigerator for up to 24 hours, or frozen for up to 3 months. Thaw completely before reheating. Serve over rice, mashed potatoes, or pasta for a complete meal.