February 04, 2011

Peach Glazed Meatballs

1 1/2 lb mini meatballs*
8 oz peach jam
2 shallots, minced
2 cloves garlic, minced
1/3 cup bourbon
1/4 cup light brown sugar
3 tablespoons Worcestershire sauce
1/2 teaspoon allspice
1/2 teaspoon cayenne
1/4 teaspoon ground galangal
1/4 teaspoon nutmeg
1/4 teaspoon mace
freshly ground black pepper

The easiest way: Dump all of the ingredients in a 4 quart slow cooker. Stir. Then cook on low for 4-6 hrs or high for 2-3. Stir again.

The slightly less easy way: Saute the shallots and garlic in a bit of oil. Add the meatballs and warm through. In a small bowl, whisk together the remaining ingredients. Pour over the meatballs and heat through.

*Make your own or cheat and use some from Ikea's frozen section. Both work just fine.

My thoughts:
Who doesn't like a meatball? No one I'd care to know. Especially tiny sized ones, the huge meatballs I occasionally encounter can be a bit off putting with their heft. But mini meatballs are a delight and can easily work at dinner time (along side some vegetables and rice) or as an appetizer. For this recipe I used a whole jar of my yummy homemade peach-ginger jam but I think a good quality store bought brand would work just as well. I don't like sweet-sweet foods so the remaining ingredients were savory for the most part.