Description
These Jalapeño Peach Chicken Meatballs combine tender ground chicken with spicy jalapeños and a sweet peach glaze, creating a perfect balance of flavors. The meatballs are pan-fried for a crispy exterior and simmered in a tangy peach and jalapeño sauce, making them a delightful appetizer or main dish that’s both savory and sweet with a subtle kick.
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 and patted dry
Instructions
- Prepare the Peach Glaze: In a medium bowl, combine peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, kosher salt, black pepper, and red pepper flakes. Mix thoroughly until smooth and set aside to let the flavors meld.
- Mix the Meatballs: In a large bowl, gently mix ground chicken, beaten egg, Parmesan, parsley, kosher salt, black pepper, milk, breadcrumbs, garlic, and diced onion until just combined, taking care not to overmix for tender meatballs.
- Form the Meatballs: Using a 1-tablespoon scoop, shape the mixture into about 16 meatballs, lightly greasing your hands to prevent sticking.
- Cook the Meatballs: Heat olive oil in a large nonstick skillet over medium heat until shimmering. Add meatballs in a single layer without crowding the pan. Cook, turning occasionally, until evenly browned and cooked through to an internal temperature of 165°F, about 8-10 minutes. Work in batches if necessary.
- Keep Meatballs Warm: Transfer cooked meatballs to a plate and tent with aluminum foil to retain heat. Repeat cooking with remaining meatballs.
- Sauté Jalapeños: In the same skillet over medium heat, add sliced jalapeños and sauté for 2-3 minutes until slightly softened, stirring occasionally.
- Warm the Peaches: Add drained sliced peaches to the skillet with jalapeños and cook gently for 1-2 minutes until warmed through, taking care not to overcook.
- Add Peach Glaze: Pour the prepared peach glaze into the skillet and stir well to coat the peaches and jalapeños evenly.
- Combine Meatballs and Sauce: Return the cooked meatballs to the skillet. Spoon glaze over the meatballs and let them simmer together for 2-3 minutes until everything is heated through and well coated.
- Serve: Serve the meatballs warm, ensuring to spoon some of the peaches and jalapeños from the skillet over each serving for full flavor enjoyment.
Notes
- To prevent the meatballs from becoming dense, avoid overmixing the ingredients.
- Adjust the amount of red pepper flakes and jalapeños to control the heat level according to taste.
- You can use fresh peaches if in season; peel and slice them before use.
- Make sure to cook meatballs thoroughly to an internal temperature of 165°F for safety.
- This recipe pairs well with steamed rice or a fresh green salad for a complete meal.
Nutrition
- Serving Size: 4 meatballs with glaze
- Calories: 320
- Sugar: 12g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
