I enjoy making these spicy peach-glazed meatballs when I want a dish that feels comforting but still bold and exciting. The meatballs come out tender and juicy, and the peach glaze adds a sweet heat that makes every bite satisfying. This recipe fits perfectly into a cozy dinner or a fun get-together.
Why You’ll Love This Recipe
I like this recipe because it uses simple ingredients and delivers big flavor. The balance of sweet peach and gentle spice keeps it interesting without being overwhelming. I also appreciate how versatile it is, since I can serve it as a main dish or a party appetizer.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the meatballs
1 lb ground beef
1/2 cup breadcrumbs
1 large egg
1/4 cup milk
1 small onion, finely grated
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
For the spicy peach glaze
1 cup peach preserves
1/4 cup peach juice
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
1/2 teaspoon crushed red pepper flakes
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, onion, garlic, salt, pepper, and smoked paprika. I mix just until everything comes together so the meatballs stay soft.
I shape the mixture into evenly sized meatballs and place them on the baking sheet. I bake them for 18 to 20 minutes, until fully cooked and lightly browned.
While the meatballs cook, I prepare the glaze. I add the peach preserves, peach juice, soy sauce, apple cider vinegar, brown sugar, and red pepper flakes to a saucepan. I simmer the mixture over medium heat, stirring often, until it thickens slightly and looks glossy.
Once the meatballs are done, I transfer them to a skillet or saucepan and pour the glaze over them. I gently toss everything together and let it simmer for about 5 minutes so the meatballs absorb the flavor.
Servings And Timing
I usually get about 4 servings from this recipe.
Prep time is approximately 15 minutes, cooking time is about 25 minutes, and total time comes to around 40 minutes.
Variations
I sometimes add a pinch of ground ginger to the glaze for extra warmth. When I want more heat, I increase the red pepper flakes slightly. I also enjoy serving these meatballs with roasted vegetables or rice for a complete meal.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the meatballs gently on the stovetop or in the microwave, adding a small splash of water if the glaze has thickened.
FAQs
Can I prepare these meatballs ahead of time?
I often make the meatballs in advance and store them in the fridge, then reheat them with the glaze before serving.
What sides go well with this dish?
I like serving these meatballs with rice, mashed potatoes, or steamed vegetables.
Can I freeze the meatballs?
I freeze the cooked meatballs without the glaze for up to 2 months and add fresh glaze after reheating.
How spicy are these meatballs?
I find the spice level mild to medium, and I can easily adjust it by changing the amount of red pepper flakes.
Can I make this recipe dairy-free?
I replace the milk with a plant-based alternative, and the meatballs still turn out great.
Conclusion
I keep this spicy peach-glazed meatballs recipe in my rotation because it is easy, flavorful, and always a crowd-pleaser. It is the kind of dish I enjoy making again and again, whether for family dinners or special occasions.
These spicy peach-glazed meatballs are tender, juicy, and coated in a sweet and mildly spicy peach sauce. Perfect for dinner or party appetizers.
Total Time:40 minutes
Yield:4 servings
Ingredients
1 lb ground beef
1/2 cup breadcrumbs
1 large egg
1/4 cup milk
1 small onion, finely grated
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 cup peach preserves
1/4 cup peach juice
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
1/2 teaspoon crushed red pepper flakes
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, garlic, salt, pepper, and smoked paprika. Mix until just combined.
Shape into meatballs and place on the baking sheet. Bake for 18–20 minutes until cooked through and browned.
Meanwhile, combine peach preserves, peach juice, soy sauce, vinegar, brown sugar, and red pepper flakes in a saucepan. Simmer over medium heat until slightly thickened and glossy.
Transfer cooked meatballs to a skillet or saucepan. Pour glaze over and simmer for 5 minutes to coat the meatballs.
Serve hot as a main dish or appetizer.
Notes
Add ground ginger to the glaze for extra warmth.
Adjust red pepper flakes for desired heat level.
Serve with rice or roasted vegetables for a complete meal.
