Jalapeño Peach Chicken Meatballs (Printable Version)

Juicy meatballs with jalapeño, peaches, herbs, and a tangy glaze. Simple prep for flavorful results. #jalapeno #chicken #meatballs #peach #dinner

# Ingredients:

→ Peach Glaze

01 - 1/2 cup peach preserves
02 - 1 tablespoon extra virgin olive oil
03 - 1 teaspoon soy sauce
04 - 1 teaspoon apple cider vinegar
05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon garlic, minced
07 - 1/2 teaspoon kosher salt
08 - 1/8 teaspoon black pepper
09 - 1/8 teaspoon red pepper flakes

→ Meatballs

10 - 1 pound ground chicken
11 - 1 large egg, beaten
12 - 1/4 cup grated Parmesan cheese
13 - 1 tablespoon fresh parsley, chopped
14 - 1 teaspoon kosher salt
15 - 1/4 teaspoon black pepper
16 - 3 tablespoons whole milk
17 - 1/4 cup plain breadcrumbs
18 - 1 teaspoon garlic, minced
19 - 2 tablespoons yellow onion, finely diced

→ For Cooking and Garnish

20 - 1 tablespoon extra virgin olive oil
21 - 1 medium jalapeño pepper, thinly sliced
22 - 1 can (15.25 ounces) sliced yellow peaches, drained and patted dry

# Steps:

01 - In a medium bowl, combine peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Stir thoroughly until blended and set aside.
02 - In a large mixing bowl, gently combine ground chicken, beaten egg, Parmesan cheese, parsley, kosher salt, black pepper, milk, breadcrumbs, minced garlic, and finely diced onion. Avoid overworking the mixture to maintain tenderness.
03 - Using a 1-tablespoon scoop, form meatballs. Lightly grease your hands to prevent sticking, yielding approximately 16 uniform pieces.
04 - Heat olive oil in a large nonstick skillet over medium heat. Add meatballs in a single layer without overcrowding. Sear, turning occasionally, for 8 to 10 minutes until all sides are golden brown and internal temperature reaches 165°F. Work in batches if necessary.
05 - Transfer browned meatballs to a plate and tent loosely with aluminum foil. Repeat searing process with remaining meat mixture, if needed.
06 - Return the skillet to medium heat. Add sliced jalapeño peppers and sauté for 2 to 3 minutes until slightly softened, stirring occasionally.
07 - Add drained and patted dry peach slices to the skillet; cook for 1 to 2 minutes, stirring gently, until just warmed through. Avoid overcooking the fruit.
08 - Pour reserved peach glaze into skillet, stirring to coat jalapeños and peaches evenly. Warm gently to combine flavors before serving.

# Notes:

01 - For juicier meatballs, avoid compacting the mixture when shaping. Ensure peaches are thoroughly dried to prevent excess moisture during sautéing.

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