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Sticky, sweet, smoky meatballs with a hint of heat, perfect for summer cookouts or Memorial Day gatherings. The peach preserves and bourbon create a unique, irresistible glaze that coats the meatballs, while the crockpot makes this recipe effortless. Serve them over slider buns, rice, or enjoy them straight from the crockpot. These meatballs disappear in minutes at every party!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Whisk together peach preserves, BBQ sauce, bourbon, and Worcestershire sauce in a bowl.
Pour the sauce into the crockpot, then add the frozen meatballs and stir until fully coated.
Cook on LOW for 4 hours or HIGH for 2-3 hours until the meatballs are heated through and the sauce is sticky.
Serve over slider buns, coconut rice, or enjoy straight out of the crockpot.
For a spicier kick, add extra jalapeƱo slices or a dash of hot sauce to the sauce.
Use Hawaiian rolls for sliders to add a touch of sweetness.
If you donāt have bourbon, substitute with apple juice for a non-alcoholic version.
Can I use homemade meatballs instead of frozen?
Yes, you can use homemade meatballs. Cook them beforehand and then follow the recipe as written.
Can I make this recipe without alcohol?
Yes, substitute the bourbon with apple juice or omit it entirely.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
Can I double the recipe?
Yes, double the ingredients and ensure your crockpot is large enough to accommodate the increased quantity.
What other ways can I serve these meatballs?
Serve them as a party appetizer with toothpicks, over rice for dinner, or as sliders with buns.
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