Description
Juicy, perfectly spiced meatballs baked and coated in a sweet, smoky peach BBQ glaze. Make-ahead friendly, crowd-pleasing, and perfect for parties or game day!
Ingredients
For the Meatballs:
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1 lb lean ground beef (90/10)
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1½ tsp hot sauce (Crystal, Frank’s, Tabasco, or Sriracha)
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2 tbsp Cajun seasoning
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1 tbsp Worcestershire sauce
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1 tbsp dried parsley
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¼ cup finely chopped onion
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¼ cup fresh breadcrumbs
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¼ cup milk
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1 egg
For the Glaze:
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½ cup BBQ sauce (smoky hickory or mesquite recommended)
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½ cup peach preserves (apricot preserves work too)
Optional Garnishes:
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Chopped fresh parsley
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Thin jalapeño slices
Instructions
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Prep Oven & Pan:
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Preheat oven to 375°F (190°C).
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Line a baking sheet with foil or parchment and lightly spray with cooking oil.
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Mix Meatball Ingredients:
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In a large bowl, gently combine beef, hot sauce, Cajun seasoning, Worcestershire, parsley, onion, breadcrumbs, milk, and egg.
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Mix just until combined—overmixing = tough meatballs.
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Form Meatballs:
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Use a small cookie scoop or roll by hand into ~1-inch balls.
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Lightly wet hands with water to prevent sticking.
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Bake:
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Place meatballs on prepared sheet, spaced evenly.
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Bake 25–30 minutes until cooked through and browned.
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Prepare Glaze:
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In a small saucepan, combine BBQ sauce and peach preserves.
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Warm over low heat, stirring until smooth and bubbly (~5 minutes).
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Coat Meatballs:
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Transfer baked meatballs to the glaze.
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Gently toss to coat and simmer 5–10 minutes for flavor infusion.
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Notes
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Spicy Pineapple: Swap peach preserves for pineapple and add 1 tsp hot sauce to glaze.
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Turkey/Chicken: Use lean ground turkey or chicken; keep the breadcrumb-milk panade to stay moist.
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Slow Cooker: Keep warm for hours by simmering in a slow cooker after baking.
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Extra Smoky: Add 1 tsp smoked paprika to meatballs and use hickory-smoked BBQ sauce.
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Make-Ahead: Form and freeze raw meatballs on a tray, then bag for last-minute cooking.
Nutrition
- Calories: 350 Cal per 6 meatballs
- Fat: 18g
- Carbohydrates: 22g