We’ve all had the ‘standard’ appetizer meatballs. Heck, I’ve had more than my share, I admit it. Proudly. These peach and chili sauce meatballs are not those meatballs, though you might think they are at first. No, these are way, way, way better. The flavor is unmatched. The sauce will have you reaching for a spoon, a straw or even a piece of bread because you don’t want to waste a drop.
These take about 3 hours to make, which gives you 3 hours to come up with some sort of story to tell everyone as to why half of them disappeared before you served them.
I do like spicy foods. So I used Sambal Oelek in these peach and chili sauce meatballs. It’s not overly spicy, but it does add a really nice kick. Now, if I was making these for a get-together or the big game I’d probably make two different batches, one with out the chili sauce, and one with. But for me, the kicked-up version is all I’ll ever need!
Also try my sweet-and-spicy appetizer meatballs.
Peach and Chili Sauce Meatballs
Servings 16 servings
- 2 24 ounce packages frozen pre-cooked meatballs
- 1/2 cup butter 1 full stick
- 2 cloves garlic minced
- 6 tablespoons all-purpose flour
- 1 14 ounce can beef broth
- 1 18 ounce jar peach preserves
- 1 12 ounce jar chili sauce
- 3 tablespoons Asian red chili paste or 1 teaspoon dried chili pepper
- 1 tablespoon Worcestershire sauce
- 1 envelope onion soup mix
Melt the butter in a large saucepan over medium heat.
Add the garlic, stir and saute for 1 minute.
Whisk in the flour and whisk for 1 minute to cook.
Add the broth and stir. Bring to a boil and let boil until thickened, 1-2 minutes, stirring often.
Stir in the peach preserves, chili sauce, chili paste, Worcestershire sauce and onion soup mix. Bring to a simmer, stirring often.
Add the meatballs to a 5 quart slow cooker on high heat.
Pour the sauce over the meatballs. Cover and heat for 3 hours, stirring gently every 30 minutes or so.
We have long enjoyed our favorite appetizer meatball recipe, but this version of sweet-and-spicy appetizer meatballs from Johnsonville takes the idea to a new level.
Johnsonville recently came out with a line of meatballs. They are soooooo much better than the usual pre-made meatballs you can pick up in your grocer’s freezer section. This is our first time using them, but I can definitely see us cooking with them more!
I think the elements that really make these meatballs stand out are the great meatballs, of course, and also the Kalamata olives. They really add a great richness to the sauce. These are perfect for game-time munching!
For something a bit spicier, give your guests some fire-eater chicken meatballs. Also try my meatball sliders. They make great appetizers too.
Sweet-and-Spicy Appetizer Meatballs
- 1 tablespoon olive oil
- 1/4 cup Kalamata olives sliced
- 1/2 small sweet onion chopped
- 1 clove garlic minced
- 1 24 ounce package Johnsonville meatballs (we used Classic Italian)
- 1/2 14 ounce can jellied cranberry sauce
- 1 16 ounce can diced tomatoes, un-drained
- 1/4 cup chili sauce
- 1/2 teaspoon or more crushed red pepper flakes
- 2 teaspoons dried basil
- 1/4 cup shaved Parmesan cheese
Heat oil in a large pot or Dutch oven over medium-high heat.
Add in the olives, onion and garlic. Cook for 3 minutes or until the onion starts to soften.
Add all of the remaining ingredients except for the cheese. Stir. Bring to a boil then reduce heat to a simmer.
Add in the cheese and stir to melt.
Continue simmering for 30 minutes or until the meatballs are completely warmed through.
Keep warm for serving.
Everyone’s seen them. Everyone’s had them. The key to really good appetizer meatballs? The BBQ sauce. And good meatballs too of course. I had some leftover pre-made meatballs, so that’s what I ended up using. The sauce has to be sweet-and-sassy. I want some bite behind that kiss. Know what I mean?
We’re big fans of Grandma Foster’s sauces. The smooth & spicy has just the right amount of kick, and is perfect on ribs, pulled pork… and in these appetizer meatballs! If you don’t have Grandma Foster’s where you’re at, our second-best (and it’s a very close second) is Weber’s Kick’N Spicy BBQ sauce. You can find it at your local grocery store.
Also try my slow cooker bourbon cocktail sausages and my peach and chili sauce meatballs.
Sweet-and-Sassy Appetizer Meatballs
Servings 10 -16
Add cranberry sauce and BBQ sauce to a large pot over medium heat. Cook until the cranberry sauce is melted, stirring often.
Add the meatballs and cook until heated through, about 10 minutes.
I served these in a fondue pot to keep them warm, but a crockpot also works well.