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Peach Bourbon Meatballs

Peach bourbon meatballs are tender, juicy meatballs baked until browned, then glazed in a thick sweet-savory bourbon-peach sauce. The glossy amber-orange coating clings to every surface for a fast, disappearing party appetizer.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef or pork
  • 0.5 cup breadcrumbs
  • 1 egg
  • 2 garlic minced
  • 1 tsp salt
  • 0.5 tsp black pepper
Peach Bourbon Glaze
  • 2 cup peach preserves or fresh peach puree
  • 0.25 cup bourbon
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the meatballs
  1. Preheat oven to 400F and line a sheet pan with foil for easy cleanup.
  2. Combine ground beef or pork, breadcrumbs, egg, minced garlic, salt, and black pepper until evenly mixed, then roll into 1.5-inch meatballs.
  3. Place meatballs on the lined sheet pan, leaving space between them, then bake for 18-20 minutes until cooked through and browned.
Make the peach bourbon glaze
  1. In a saucepan over medium heat, combine peach preserves or fresh peach puree, bourbon, soy sauce, apple cider vinegar, smoked paprika, and garlic powder.
  2. Simmer for 8 minutes, stirring occasionally, until the sauce thickens into a glossy peach-bourbon base.
Glaze and serve
  1. Transfer baked meatballs to the sauce and toss until each meatball is coated completely.
  2. Simmer together for 5 more minutes so the glaze clings, then serve immediately with toothpicks.

Notes

For best shine, toss the baked meatballs in the hot glaze and let them simmer briefly so the sauce reduces and coats thickly. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently in a saucepan until warmed through. Freezing is not recommended for the sauce texture, but you can freeze the baked meatballs separately and glaze after thawing. For a lower-sodium swap, use low-sodium soy sauce in the glaze without changing the simmer time.