Peach Habanero Party Meatballs

Peach Habanero does the work of both fruit and heat here. Half a cup simmered with peach preserves, soy and garlic turns into a glossy glaze that catches on the browned edges of the meatballs instead of pooling under them.

Peach Habanero is the bottle. Ripe peach lands first, followed by a quick citrus tang and a mild habanero warmth. The soy pulls the fruit toward savory, while the garlic keeps the glaze from reading like jam.

Bake the meatballs before they meet the glaze. Their dry, browned surface gives the sauce something to hold onto. Once coated, keep them warm on low and stir occasionally so the fruit sugars do not catch around the edge of the slow cooker.

Time 45 min · Serves 8 to 10 · Sauce Peach Habanero · How it is used 1/2 cup Peach Habanero in the glaze

How hot is it The finished meatballs are mildly warm and sweet. Use less Peach Habanero and more preserves for a milder glaze, or add another tablespoon of sauce for more heat.

Ingredients

For the Meatballs

• 2 pounds ground beef, 85 percent lean
• 1 cup plain breadcrumbs
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup finely grated Parmesan
• 2 garlic cloves, finely grated
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons finely chopped flat leaf parsley

For the Glaze

• 1/2 cup Peach Habanero
• 1/2 cup peach or apricot preserves
• 2 tablespoons low sodium soy sauce
• 2 garlic cloves, finely grated
• 1 tablespoon fresh lime juice

To Finish

• 2 tablespoons thinly sliced scallions

Method

1. Heat the oven to 425F. Line a rimmed sheet pan with parchment paper or lightly oil it.
2. Combine the breadcrumbs and milk in a large bowl. Let them stand for 5 minutes, until the crumbs have absorbed the milk and softened.
3. Add the beef, eggs, Parmesan, garlic, salt, black pepper and parsley. Mix with your hands just until the ingredients are evenly distributed. Overmixing makes the meatballs firm.
4. Shape the mixture into 1 1/2 inch meatballs, about 32 total, and arrange them on the prepared pan with a little space between each one.
5. Bake for 15 to 18 minutes, until browned and the centers register 160F on an instant read thermometer.
6. While the meatballs bake, combine the Peach Habanero, preserves, soy sauce, garlic and lime juice in a wide saucepan. Bring to a gentle simmer over medium heat and cook for 5 to 7 minutes, stirring often, until smooth and thick enough to coat the back of a spoon.
7. Add the baked meatballs to the saucepan and turn them through the glaze for 2 to 3 minutes. The sauce should cling in a shiny layer with very little left loose in the bottom of the pan.
8. Transfer the glazed meatballs to a slow cooker set to low. Hold for up to 2 hours, stirring every 30 minutes, and switch to warm if the glaze begins bubbling around the edges. Scatter the scallions over the top before serving.

One more thing

Bake the meatballs and make the glaze up to two days ahead, then refrigerate them separately. Reheat them together in a slow cooker on low for 1 to 2 hours, until the centers reach 165F.

Questions people ask

Can I make these Peach Habanero meatballs in a slow cooker for a party?
Yes. Bake the meatballs first, coat them in the glaze, then hold them in a slow cooker on low for up to 2 hours. Switch to warm if the sauce starts bubbling at the edges.

How spicy are Peach Habanero party meatballs?
They are mild, with peach sweetness first and a gentle warmth at the end. Replace 1 or 2 tablespoons of Peach Habanero with extra preserves to make them milder, or add 1 tablespoon more sauce for extra heat.

Can I make sweet and spicy meatballs ahead of time?
Yes. Refrigerate the baked meatballs and glaze separately for up to 2 days, then reheat them together until the meatballs reach 165F. Store leftovers in a covered container for up to 3 days.

Can I use frozen meatballs for crockpot Peach Habanero meatballs?
Yes. Use fully cooked frozen meatballs and heat them with the glaze on low for 3 to 4 hours, until the centers reach 165F. Stir once or twice so the glaze coats them evenly.

More with this sauce: Peach Habanero Glazed Salmon.