For the Meatballs
- 2 lbs (900 g) ground meat mix (½ pork, ½ beef recommended)
- 2/3 cup plain breadcrumbs (Panko works great)
- 1/2 cup finely grated Parmesan cheese
- 2 large eggs
- 1/4 cup whole milk
- 4 cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley, finely chopped (optional, for color)
For the Peach Bourbon Glaze
- 1 cup peach preserves or jam
- 1/2 cup good-quality bourbon
- 1/3 cup ketchup
- 1/4 cup low-sodium soy sauce
- 1/4 cup apple cider vinegar
- 3 tablespoons light brown sugar, packed
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry, for thickening)
For Garnish
- Thinly sliced green onions
- Sesame seeds
- Fresh parsley
Breadcrumbs, Parmesan, eggs, and milk work together as binders and tenderizers in the meatballs, while smoked paprika, garlic, salt, and pepper pack in flavor. Peach preserves, bourbon, vinegar, and soy give the glaze that sticky-sweet-tangy profile, and ginger and red pepper flakes add warmth and a gentle kick.
Step-by-Step Instructions
Step 1: Prepare and Bake the Meatballs
- Preheat & prep
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup. - Make the mixture
In a large bowl, gently combine the ground beef and pork, breadcrumbs, grated Parmesan, eggs, milk, minced garlic, salt, black pepper, smoked paprika, and parsley (if using). Mix with your hands or a fork just until everything is evenly distributed; avoid overmixing to keep the meatballs tender. - Form the meatballs
Using a tablespoon or small cookie scoop, portion the mixture and roll into smooth 1-inch balls. Place them about 1/2 inch apart on the prepared baking sheet. - Bake
Bake for 18–22 minutes, or until cooked through and lightly browned (internal temperature 165°F / 74°C). Remove from the oven and set aside while you finish the glaze.
Step 2: Make the Peach Bourbon Glaze
- Combine sauce ingredients
In a medium saucepan over medium heat, whisk together the peach preserves, bourbon, ketchup, soy sauce, apple cider vinegar, brown sugar, Worcestershire sauce, minced garlic, ginger, and red pepper flakes until smooth. - Simmer and thicken
Bring the mixture to a gentle boil, then reduce heat to a simmer. Cook for 8–10 minutes, stirring occasionally, to let the alcohol cook off and the flavors meld.
Whisk in the cornstarch slurry and simmer for another 2–3 minutes, until the sauce thickens into a glossy, glaze-like consistency. Remove from heat.
Step 3: Combine and Serve
- Glaze the meatballs – buffet style (recommended)
For parties, transfer the hot meatballs to a slow cooker or chafing dish. Pour about 3/4 of the warm glaze over them and gently toss to coat. Set the slow cooker to “Warm” and serve the remaining glaze on the side as extra dipping sauce. - Glaze on the stove – platter option
Alternatively, add the baked meatballs directly to the saucepan with all the glaze. Toss gently over low heat for 2–3 minutes until fully coated and heated through. Transfer to a serving platter and spoon extra glaze over the top. - Garnish and serve
Sprinkle generously with sliced green onions, sesame seeds, and fresh parsley. Serve immediately with toothpicks for easy grabbing.
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