I enjoy making these Smoky Peach Jalapeño Meatballs when I want something sweet, smoky, and just a little spicy. I like how the peach preserves melt into a sticky glaze while the jalapeño adds a gentle heat that keeps the flavors exciting. This recipe feels comforting and bold at the same time, and I often make it for gatherings or an easy dinner at home.
Why You’ll Love This Recipe
I love this recipe because it is simple to prepare and full of layered flavor. I like how the sweetness of the peaches balances the smoky barbecue sauce and the mild heat from the jalapeño. I also appreciate how versatile these meatballs are, since I can serve them as an appetizer or turn them into a complete meal with rice or vegetables.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the meatballs
1 pound ground beef
1/2 cup breadcrumbs
1 large egg
2 tablespoons milk
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
For the sauce
1 cup peach preserves
1/4 cup barbecue sauce
2 tablespoons brown sugar
1 jalapeño, finely minced
1 teaspoon apple cider vinegar
2 tablespoons water
Directions
I begin by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a large bowl, I combine the ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, smoked paprika, salt, and black pepper. I mix everything gently until just combined, then shape the mixture into evenly sized meatballs.
I arrange the meatballs on the prepared baking sheet and bake them for 15 to 18 minutes, until they are cooked through and lightly browned.
While the meatballs bake, I prepare the sauce. In a saucepan over medium heat, I stir together the peach preserves, barbecue sauce, brown sugar, jalapeño, apple cider vinegar, and water. I let the mixture simmer for about 8 to 10 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
Once the meatballs are done, I add them directly to the saucepan and gently toss them in the sauce. I let everything simmer together for another 5 minutes so the meatballs absorb the flavor.
Servings And Timing
I usually get 4 to 6 servings from this recipe.
Preparation takes about 15 minutes, cooking time is around 25 minutes, and the total time comes to approximately 40 minutes.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the meatballs gently in a saucepan over low heat, adding a small splash of water if the sauce has thickened too much. I also reheat them in the microwave when I need something quick.
FAQs
Can I make these meatballs ahead of time?
I often prepare the meatballs and sauce separately a day ahead, then reheat them together before serving.
Can I use a different type of meat?
I sometimes use ground chicken or turkey, and they work well, though the texture is slightly lighter.
How spicy are these meatballs?
I find the heat level mild to medium. I adjust the spice by using more or less jalapeño.
Can I cook these meatballs on the stovetop?
I have done this by browning the meatballs in a skillet, then simmering them in the sauce until fully cooked.
What can I serve with these meatballs?
I like serving them with rice, mashed potatoes, or even on small buns for sliders.
Conclusion
I keep coming back to this Smoky Peach Jalapeño Meatballs recipe because it is easy, flavorful, and always satisfying. The sweet and smoky sauce paired with tender meatballs makes it a reliable favorite whenever I want something comforting with a little kick.
These Smoky Peach Jalapeño Meatballs are sweet, smoky, and mildly spicy, coated in a sticky peach glaze infused with barbecue sauce and jalapeños. Perfect as an appetizer or main dish, they’re simple to make and bursting with flavor.
Total Time:40 minutes
Yield:4 to 6 servings
Ingredients
For the meatballs:
1 pound ground beef
1/2 cup breadcrumbs
1 large egg
2 tablespoons milk
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
For the sauce:
1 cup peach preserves
1/4 cup barbecue sauce
2 tablespoons brown sugar
1 jalapeño, finely minced
1 teaspoon apple cider vinegar
2 tablespoons water
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, mix ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, smoked paprika, salt, and pepper until just combined.
Form mixture into evenly sized meatballs and place them on the prepared baking sheet.
Bake for 15–18 minutes until cooked through and lightly browned.
Meanwhile, in a saucepan over medium heat, combine peach preserves, barbecue sauce, brown sugar, minced jalapeño, vinegar, and water.
Simmer the sauce for 8–10 minutes, stirring occasionally, until thickened and glossy.
Add baked meatballs to the sauce and gently toss to coat.
Simmer together for another 5 minutes to absorb flavor.
Notes
Substitute ground turkey or chicken for a lighter version.
Adjust jalapeño to taste for more or less heat.
Great as sliders, over rice, or with mashed potatoes.
Make ahead and store sauce and meatballs separately to keep flavors fresh.
