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Peach Bourbon Meatballs

Peach bourbon meatballs with juicy, browned baked meatballs glazed in a thick sweet-savory bourbon-peach sauce. A glossy, amber-orange coating clings to every bite for a fast 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Ground meat mixture
  • 1.5 lb ground beef or pork Use 80/20 for the most tender texture.
  • 0.5 cup breadcrumbs Helps bind and keep the meatballs juicy.
  • 1 egg Acts as the binder.
  • 2 cloves garlic, minced Freshly minced gives the best flavor.
  • 1 tsp salt
  • 0.5 tsp black pepper
Peach bourbon glaze
  • 2 cup peach preserves or fresh peach puree Either works; puree adds more peach texture.
  • 0.25 cup bourbon Use the bourbon for the sauce and flavor.
  • 2 tbsp soy sauce Adds savory depth to balance sweetness.
  • 1 tbsp apple cider vinegar Brightens the glaze.
  • 1 tsp smoked paprika Adds a gentle smoky note.
  • 0.5 tsp garlic powder

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Prep and bake meatballs
  1. Preheat the oven to 400°F and line a sheet pan with foil for easy cleanup.
  2. Combine ground beef or pork, breadcrumbs, egg, garlic, salt, and black pepper, then roll into 1.5-inch meatballs and place them on the sheet pan.
  3. Bake at 400°F for 18-20 minutes until the meatballs are cooked through and browned.
Make the peach bourbon glaze
  1. While meatballs bake, add peach preserves or fresh peach puree, bourbon, soy sauce, apple cider vinegar, smoked paprika, and garlic powder to a saucepan over medium heat.
  2. Simmer for 8 minutes, stirring, until the sauce thickens.
  3. Transfer baked meatballs to the sauce and toss to coat completely.
Glaze and serve
  1. Simmer the coated meatballs in the saucepan for 5 more minutes until the glaze clings to each meatball.
  2. Serve the peach bourbon meatballs hot with toothpicks.

Notes

Pro tip: choose meat with some fat (about 80/20) so the meatballs stay tender after baking and glazing. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently in the microwave or a saucepan until hot. Freezing is yes—freeze cooked meatballs (glaze included) for up to 2 months and thaw overnight in the fridge. For a dietary swap, use a lean ground turkey or chicken (add 1-2 tbsp extra breadcrumbs if the mixture feels loose).