Sweet Chili Peach Bourbon Glaze Meatballs

Instructions:

1. In a medium saucepan, whisk together the peach preserves, sweet chili sauce, bourbon, soy sauce, Worcestershire sauce, apple cider vinegar, garlic powder, and crushed red pepper.
2. Bring the mixture to a simmer and cook for about 5 minutes, until glossy and slightly thickened.
3. Place the meatballs in a skillet, pot, or slow cooker.
4. Pour the warm glaze over the meatballs and stir to coat evenly.
5. Simmer for 15–20 minutes on the stovetop, or cook on LOW in the slow cooker for 2–3 hours, until the meatballs are heated through and sticky.
6. Garnish with sliced green onions or sesame seeds if desired.

Variations

• Use apricot preserves instead of peach for a slightly tarter glaze.
• Add fresh ginger to the sauce for a brighter, spicier edge.
• Swap bourbon for rum or omit entirely for an alcohol-free version.
• Add pineapple chunks or bell peppers during cooking for added sweetness and texture.

Tips

• For a richer finish, add a splash of bourbon at the end off the heat.
• Keep the meatballs warm in the slow cooker during parties for easy serving.
• Taste and adjust the sauce before adding to the meatballs—more vinegar for brightness, more chili sauce for heat, or more preserves for sweetness.
• If the glaze is too thick, thin with a tablespoon or two of water or broth.