Smoky Peach Jalapeño Bourbon Meatballs

Instructions:

1. Heat the olive oil in a large skillet or saucepan over medium heat.
2. Add the meatballs and cook until heated through and lightly browned.
3. In a bowl, whisk together all sauce ingredients until smooth.
4. Pour the sauce over the meatballs and stir gently to coat evenly.
5. Reduce the heat to medium-low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the sauce thickens and becomes glossy and sticky.
6. Taste and adjust sweetness or heat as desired.
7. Serve hot.

Variations

• Substitute apricot preserves for peach for a slightly tangier glaze.
• Use chipotle powder instead of smoked paprika for deeper smokiness.
• Swap bourbon for whiskey or dark rum for a different flavor profile.
• Add pineapple chunks for a sweet-and-spicy tropical twist.

Tips

• Simmer uncovered to allow the sauce to properly reduce and thicken.
• Seed the jalapeño for mild heat or leave seeds in for more spice.
• Stir gently to avoid breaking the meatballs.
• For extra smoky depth, briefly grill the meatballs before adding them to the sauce.