Description
These Jalapeño Peach Chicken Meatballs combine tender ground chicken meatballs with a sweet and tangy peach glaze, complemented by the spicy kick of fresh jalapeños. Perfectly pan-fried to a golden brown and simmered in a luscious peach and jalapeño sauce, this recipe offers a delightful balance of sweet, savory, and spicy flavors ideal for an impressive appetizer or a delicious main dish.
Ingredients
Scale
Peach Glaze:
- ½ cup (160 g) peach preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
Chicken Meatballs:
- 1 pound ground chicken
- 1 large egg, beaten
- ¼ cup (25 g) grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons whole milk
- ¼ cup (27 g) plain breadcrumbs
- 1 teaspoon garlic, minced
- 2 tablespoons yellow onion, finely diced
- 1 tablespoon extra virgin olive oil, for frying
Peach & Jalapeño Finish:
- 1 medium jalapeño pepper, thinly sliced
- 1 can (15.25 ounces) sliced yellow peaches, drained, patted dry
Instructions
- Prepare the Peach Glaze: In a medium bowl, combine peach preserves, extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Whisk together thoroughly until the mixture is smooth and well incorporated. Set aside to allow the flavors to meld.
- Mix the Chicken Meatball Ingredients: In a large mixing bowl, add ground chicken, beaten egg, grated Parmesan cheese, chopped fresh parsley, kosher salt, black pepper, whole milk, plain breadcrumbs, minced garlic, and diced yellow onion. Gently fold the ingredients together with your hands or a spoon just until evenly combined, taking care not to overmix for tender meatballs.
- Form Meatballs: Lightly grease your hands to prevent sticking and scoop about 1 tablespoon of the meat mixture at a time. Roll each portion into a round meatball shape, aiming for about 16 meatballs total.
- Pan-Fry the Meatballs: Heat 1 tablespoon of extra virgin olive oil in a large nonstick skillet over medium heat until shimmering. Arrange the meatballs in a single layer without overcrowding. Cook them, turning occasionally for even browning, until they develop a golden crust on all sides and reach an internal temperature of 165°F, approximately 8-10 minutes. Work in batches if necessary. Once cooked, transfer the meatballs to a plate and tent loosely with aluminum foil to keep warm.
- Sauté Jalapeños: Using the same skillet, add the thinly sliced jalapeño peppers and sauté over medium heat for about 2-3 minutes, stirring occasionally, until they become slightly softened and fragrant.
- Add Peaches: Add the drained and patted dry sliced yellow peaches to the skillet with the jalapeños. Cook together for 1-2 minutes, stirring gently, until warmed through while maintaining the peaches’ texture.
- Add and Stir in Peach Glaze: Pour the prepared peach glaze into the skillet with the peaches and jalapeños. Stir thoroughly to coat all ingredients evenly in the sweet and spicy sauce.
- Simmer Meatballs in Glaze: Return the cooked chicken meatballs to the skillet, nestling them among the peaches and jalapeños. Spoon some sauce over the meatballs and let them simmer gently for 2-3 minutes to meld flavors and heat through.
- Serve Warm: Serve the meatballs hot, ensuring to spoon a generous amount of the peach and jalapeño mixture and glaze over the top for a vibrant burst of flavor with each bite.
Notes
- To prevent the meatballs from drying out, avoid overmixing the meat when combining ingredients.
- Adjust the amount of jalapeño to control the heat level according to your preference.
- You can substitute ground turkey for chicken if desired, but cooking times may vary slightly.
- Breadcrumbs can be replaced with gluten-free options if needed.
- Ensure the internal temperature of the meatballs reaches 165°F for safe consumption.
- For a thicker glaze, simmer the peach glaze separately for a few minutes before adding to the skillet.
Nutrition
- Serving Size: 1/4 of recipe (approximately 4 meatballs with glaze)
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 100 mg
