Spicy Peach-Whiskey Glazed Meatballs

Instructions:

1. Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. In a bowl, gently mix all meatball ingredients until just combined.
3. Roll into 1 1/2-inch meatballs and place evenly on the baking sheet.
4. Bake for 15–18 minutes, until cooked through and lightly browned.
5. While the meatballs bake, combine all glaze ingredients in a saucepan over medium heat.
6. Simmer for 8–10 minutes, stirring often, until thick, glossy, and slightly reduced.
7. Add the baked meatballs to the glaze and gently toss to coat evenly.
8. Simmer together for 5 minutes, allowing the sauce to become sticky and cling to the meatballs.
9. Serve hot with toothpicks, over rice, or alongside mashed potatoes.

Variations :

• Swap peach preserves for apricot or mango for a different fruit-forward glaze.
• Use ground turkey or chicken for a lighter meatball.
• Add minced fresh ginger to the glaze for extra warmth and complexity.
• Stir in diced jalapeños for a fresher, sharper heat.

Tips :

• Let the whiskey simmer long enough to cook off the alcohol, leaving only deep caramel flavor.
• Do not overmix the meatball mixture to keep them tender.
• If the glaze thickens too much, loosen it with a splash of water or broth.
• These meatballs reheat beautifully and taste even better the next day.