Ingredients
- Peach Glaze: ½ cup (160 g) peach preserves, 1 tbsp olive oil, 1 tsp soy sauce, 1 tsp apple cider vinegar, 1 tsp Dijon mustard, ½ tsp garlic minced, ½ tsp kosher salt, ⅛ tsp black pepper, ⅛ tsp red pepper flakes
- Chicken Meatballs: 1 lb ground chicken, 1 large egg beaten, ¼ cup (25 g) grated Parmesan, 1 tbsp fresh parsley chopped, 1 tsp kosher salt, ¼ tsp black pepper, 3 tbsp whole milk, ¼ cup (27 g) plain breadcrumbs, 1 tsp garlic minced, 2 tbsp yellow onion finely diced, 1 tbsp olive oil for frying
- Peach & Jalapeño Finish: 1 medium jalapeño sliced, 1 can (15.25 oz) sliced yellow peaches drained and patted dry
Instructions
- Peach Glaze: Mix peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, kosher salt, black pepper, and red pepper flakes. Set aside.
- Chicken Meatballs: Combine ground chicken, egg, Parmesan, parsley, salt, pepper, milk, breadcrumbs, garlic, and onion. Form ~16 meatballs.
- Heat olive oil in skillet. Cook meatballs 8-10 minutes until browned and 165°F internally. Remove and keep warm.
- Peach & Jalapeño Finish: Sauté jalapeños 2-3 minutes, add peaches 1-2 minutes.
- Combine and Glaze: Pour peach glaze into skillet, stir to coat peaches and jalapeños. Return meatballs to skillet, coat with glaze 2-3 minutes. Serve warm.
Notes
- Careful not to overmix meatball mixture to keep them tender.
- Can serve with rice or salad for a full meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 492
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 120 mg