Georgia Peach 57 Meatballs
||45 to 50 minutes
||About 1 hour
- 1 lb. ground chuck
- 1 large egg
- 1/3 cup plain dry bread crumbs
- 2 tsp. kosher salt
- 2 tsp. black pepper
- 2 Tbsp. butter
- 1 small onion, finely chopped
- 1 jalapeno, seeded and finely chopped
- 2 cloves garlic, crushed
- 1/2 cup Heinz 57° Sauce
- 1/2 cup peach preserves
- 1/4 cup beef broth (or water)
- Preheat the oven to 400°F.
- In a large bowl, combine the beef, egg, bread crumbs, salt and pepper.
- Using your hands, mix well until the spices and breadcrumbs are evenly distributed.
- Spray a baking sheet with non-stick spray.
- Shape the meat into 1-1/4-inch meatballs, getting them as round as you can. You should have about 18 meatballs.
- Place them on the baking sheet and into the oven.
- Cook for 10 minutes, then flip them and cook for another 10 minutes.
- Meanwhile, prepare the sauce by melting the butter in a large skillet over medium heat.
- Add the onions, jalapenos and garlic, and cook, stirring occasionally for about 4 minutes, until the onion is soft.
- Add the Heinz 57°, peach preserves and beef broth.
- Mix well and bring to a simmer. Cook for about 5 minutes, then remove from heat.
- When the meatballs come out of the oven, add them to the pan and return to the burner over medium heat.
- Toss well to coat the meatballs.
- Cover and cook for 10 minutes, occasionally tossing the meatballs to coat well.
- When the sauce has thickened and the meatballs are well-coated, transfer to a bowl or slow cooker to serve.
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