Whiskey Peach BBQ Meatballs (Printable Version)
Juicy meatballs baked and simmered in a smoky, sweet whiskey peach BBQ sauce for a deliciously bold taste.
# Ingredients Required:
→ Meatball Mixture
01 -
454 grams ground beef or pork
02 -
120 milliliters breadcrumbs
03 -
30 milliliters grated onion
04 -
60 milliliters milk
05 -
1 large egg
06 -
5 milliliters salt
07 -
2.5 milliliters black pepper
08 -
2.5 milliliters garlic powder
09 -
2.5 milliliters onion powder
10 -
15 milliliters fresh parsley, chopped
→ Whiskey Peach BBQ Sauce
11 -
240 milliliters peach preserves
12 -
120 milliliters ketchup
13 -
60 milliliters whiskey
14 -
30 milliliters soy sauce
15 -
30 milliliters apple cider vinegar
16 -
15 milliliters Worcestershire sauce
17 -
15 milliliters Dijon mustard
18 -
1 clove garlic, minced
19 -
2.5 milliliters smoked paprika
20 -
1.25 milliliters red pepper flakes (optional)
# Guide to Cooking:
01 -
Preheat oven to 200°C. Line a baking sheet with parchment paper.
02 -
In a large bowl, mix ground meat, breadcrumbs, grated onion, milk, egg, salt, black pepper, garlic powder, onion powder, and chopped parsley until just combined without overmixing.
03 -
Shape mixture into 2.5 cm meatballs and arrange on the prepared baking sheet. Bake for 15 to 20 minutes until browned and cooked through.
04 -
While meatballs bake, combine peach preserves, ketchup, whiskey, soy sauce, apple cider vinegar, Worcestershire sauce, Dijon mustard, minced garlic, smoked paprika, and red pepper flakes in a medium saucepan over medium heat.
05 -
Bring sauce to a gentle simmer, stirring occasionally, and cook for about 10 minutes until slightly thickened.
06 -
Transfer baked meatballs to the saucepan and stir gently to coat. Simmer for an additional 5 to 10 minutes to infuse flavors.
07 -
Serve meatballs hot as an appetizer or over rice as a main course.
# Extra Suggestions:
01 -
Avoid overmixing the meatball mixture to maintain tenderness.