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
- 2 24 ounce meatballs packages frozen pre-cooked
- 1/2 cup butter 1 full stick
- 2 cloves garlic minced
- 6 tablespoons all-purpose flour
- 1 14 ounce beef broth
- 18 ounce peach preserves
- 12 ounce 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.
Nutritional values are approximate.