Jalapeño Peach Chicken Meatballs
Discover how to make Jalapeño Peach Chicken Meatballs that burst with sweet and spicy flavor in every juicy bite.
Servings: 4 people
Calories: 492kcal
Ingredients
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
Peach Glaze
- To a medium bowl, add peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, kosher salt, black pepper, and red pepper flakes. Mix until fully combined and set aside.
Chicken Meatballs
- In a large bowl, combine ground chicken, beaten egg, Parmesan cheese, parsley, kosher salt, black pepper, milk, breadcrumbs, garlic, and onion. Mix gently until just combined, being careful not to overmix.
- Using a 1-tablespoon scoop, form the mixture into meatballs, lightly greasing your hands to prevent sticking. You should get about 16 meatballs.
- To a large nonstick skillet over medium heat, add olive oil. Once the oil is shimmering, add meatballs in a single layer without overcrowding the pan. (Depending on the size of your skillet, you may need to work in batches.) Cook, turning occasionally, until browned on all sides and the internal temperature reaches 165°F, about 8-10 minutes.
- Transfer the cooked meatballs to a plate and tent with aluminum foil to keep warm. Repeat with any remaining meatballs.
Peach & Jalapeño Finish
- To the same skillet over medium heat, add sliced jalapeño peppers. Sauté for about 2-3 minutes, stirring occasionally, until slightly softened.
- Add the sliced peaches to the skillet with the jalapeños and cook for 1-2 minutes, stirring gently, until warmed through. Be careful not to overcook.
Combine and Glaze
- Pour the peach glaze into the skillet and stir well to coat the peaches and jalapeños evenly.
- Return the cooked meatballs to the skillet. Spoon the glaze over the meatballs and let them simmer for 2-3 minutes, or until heated through and well coated in the glaze.
- Serve warm, making sure to scoop some of the peaches and jalapeños over the top.
Nutrition
Serving: 1portion | Calories: 492kcal