Oh yes, there’s a lot of thought that goes into making the perfect meatballs. How do you pack tons of flavor into a bite-sized mouthful? Well maybe two bite mouthfuls. You get the point. How do you keep the meatball tender and not dry or tough? What’s the right size? What sets this meatball apart to make it unforgettable? Don’t worry, I’ve done all the thinking on this one so all you need to do is follow the recipe and sit back and accept all the accolades. Simple. Also, I highly recommend all the little touches that aren’t only about the meatball alone. Creamy mashed potatoes (just a dollop), sheep’s milk feta cheese, pine nuts for crunch, truffle oil for extra flavor and that yummy peach and bourbon glaze is a must.
Step 1: The Glaze
Bourbon and peaches go together so incredibly well that you don’t need a whole lot more going on with this sauce, but I decided to add a little brown sugar to help thicken it and make it sticky. And of course, garlic and few chili flakes for a kick. These ingredients all cook down and combine to form this well-balanced smokey, sweet, and spicy glaze that is just perfect on a meatball. Try to find a good quality bourbon and a good quality peach preserve for the best results. I used Basil Hayden’s Bourbon, which is smooth and has that nice barrel aged thing going on. For the peach preserves you are looking for real fruit and cane sugar and a little pectin and that’s it. Here’s some suggestions:
You can make the glaze ahead of time and you might want to make extra because the recipe is just enough for this batch of meatballs but it’s so good, you’ll want to put it on other things – like Brie and crackers for example.
Step 2: Making the Meatballs
True, while there’s not much to making meatballs but there are a few things that will make or break the outcome. First, I highly recommend making fresh breadcrumbs. You just need a couple of slices of white bread (sourdough or buttermilk) or whatever you have on hand. You just pulse them in a small food processor until you have crumbs. They aren’t toasted. These are key to the binder for the meatball, along with the egg. We also do use some dried breadcrumbs as well for a crunchy coating, but the fresh kind of melt into the meat with the milk and helps create this tender texture.
Secondly, is the milk. I know it sounds a bit weird to add milk to your meat mixture, but the enzyme in the milk actually helps to tenderize the meat and gives it moisture so the meatballs don’t dry out in the oven. Of course, that gooey bourbon and peach preserve glaze helps, too.
Finally, is the meat itself. I really like the combination of pork and beef and not just beef. Sometimes I’ll use veal and beef. The fat content is important for a meatball so I really recommend 80/20 on the beef and not lean type and for the pork you just want to make sure it’s not seasoned pork or it will throw off the flavor profile of the meatball. Here’s a few options to use as an example.
To actually form the meatballs is pretty easy. Just need a large bowl and gently fold in the ingredients. Try not to over work the meat is a tip for to a delicate texture. You can use gloves if you want or just bare hands. The soft breadcrumbs go in as part of the binder and then the dried storebought breadcrumbs are used to help give the meat a little texture and for the coating.
As for the size, I like to make my meatballs using about a palm-sized scoop. Think two bites. Whatever size you choose will affect the number of meatballs you get with this recipe and the cook time.
Step 3: Cooking the Meatballs
For ease, you can form the meatballs ahead of time. I love when recipes have do-ahead steps and always try to create my recipes so they can be done in steps. When you are about 30 minutes out from serving this delicious bourbon and peach glazed meatballs preheat the oven to 350 degrees. Take about half the glaze and set it aside. Use the 1/2 to baste the meatballs before you brown them. Let that glaze soak in a minute and then brown them in a little oil on all sides. Work in batches if you need to. Then finish the meatballs in the oven until they are just cooked through and still tender. Remove from oven and baste with remaining glaze and serve hot!
Step 4: The Presentation
Now that you’ve perfected the meatball let’s not forget the extra touches that makes this dish so over the top good. You need some creamy mashed potatoes. I made mine but you can use a good store bought one if you prefer and that’s easier for you. I used one very large russet and peeled it and cut into cubes. Cooked it until tender and put it through a ricer to ensure a really smooth consistency. From there added in salt, parmesan cheese and a combination of hot cream and milk and a little bit of melted butter. Your classic mashed potatoes.
Of course, the other toppings that make this so delicious is the sheep’s milk Feta cheese. You can use regular Feta cheese or Cotija cheese or goat cheese instead. For me, I really like the delicate texture of sheep’s milk cheese packed in water because it’s tangy and smooth. And then there’s the pine nuts. I like to buy the kind that are already toasted so they have a little nutty flavor. And of course, some fresh parsley for color. And the final bit? Truffle oil. It’s a splurge if you don’t already have some in your pantry but it’s a great finishing oil for lots of dishes (risotto, sherry roasted mushrooms, steak).
And what to serve these delectable little bites on? I like a plain white platter to show off the colors of the dish. Here’s a few that are versatile and classic. The Le Creuset one is nice because it can go from oven to table and keeps the ingredients warm. If you use one like that then place the potatoes down and then the meat and warm in the oven. Add the sheep’s milk feta, pine nuts and herbs tableside.
Bourbon & Peach Glazed Meatball Ingredients:
Meatballs
- 1/3 lb. ground beef
- 1/4 lb. oz ground veal or plain ground pork (not seasoned)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons fresh chopped parsley, plus extra for garnish
- 1 large egg
- 1 cup fresh breadcrumbs (approx. 3 slices of bread, crusts removed, pulsed)
- ½ cup plus sprinkle more of plain breadcrumbs (fine)
- ½ cup whole milk
- ½ cup grated Pecorino, Romano or Parmesan
- 1 tsp salt
- 1/2 tsp pepper
Bourbon Peach Glaze for Meatballs
- ½ cup peach preserves
- 1/4 cup bourbon
- 1 garlic clove, minced
- 2 Tablespoons dark Brown sugar
- ¼ tsp red pepper flakes
- 2 teaspoons Worchester sauce
- ¼ tsp salt
Other Components/Garnish
- ½ cup sheep’s milk feta cheese for garnish, crumbled
- Creamy mashed potatoes
- Pine nuts
- Fresh parsley
Yields approximately 12-15 medium sized meatballs
Bourbon & Peach Glazed Meatball Method:
Bourbon Glaze
- Heat a small heavy bottomed sauce pan over medium heat and add in all the ingredients. Whisk occasionally as the mixture cooks and thickens slightly. After about 5 minutes remove from the heat. Refrigerate if making ahead.
Meatballs
- In a large bowl gently combine the ground beef, veal or pork, garlic powder, onion powder, parsley, egg, fresh breadcrumbs, milk, cheese and about 1/2 of the dried breadcrumbs. Season generously with fresh ground pepper and sea salt. Mix gently. Do not over mix or meatballs will be tough. The meatballs should just come together. If you need a touch more of the dried breadcrumbs, then add them now but otherwise you will form the meatballs and then coat them in the breadcrumbs.
- Shape into medium meatballs (think two bites) and roll in remaining breadcrumbs. Cover and refrigerate until ready to serve.
- Preheat oven to 350. Divide your glaze in half. Using a basting brush glaze the meatballs generously from one of the two separated sauces dishes and let the glaze soak in. In a cast iron skillet brown the meatballs on all sides, working in batches and then finish in the oven until tender and just cooked through. Approximately 10-15 minutes. Remove to cutting board and blot off any excess fat. Coat warm meatballs with remaining sauce.
Assembly
- Using a pastry bag or a ziplock bag with one end cut off scoop the warm mashed potatoes into the bag and pipe onto a serving platter. Just a little mound of mashed potato for each meatball you are serving.
- Top with feta cheese and then pine nuts. Sprinkle platter with fresh parsley and drizzle with truffle oil.
What to serve with these meatballs?
You have the star dish (bourbon and peach glazed meatballs) on the menu but what else can you serve to round out an appetizer style holiday party or cocktail party? Try these other great recipes:
