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Share your recipes October 2016

Food Ventures

Peach BBQ Meatballs

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(Courtesy of Food, Football, and Fun, Capstone Publishers). Prep time: 45 minutes. Cook Time: 4 hours (inactive – in a slow cooker)

Makes about 25 2-inch meatballs


1 pound lean ground beef

1 pound ground pork

2 eggs

1 cup bread crumbs

½ cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

1 & ½ teaspoons salt

1 teaspoon pepper

Pinch red pepper flakes

2 tablespoons oil


For the sauce:

24-ounce bottle of your favorite barbecue sauce

8-ounce jar peach preserves


In the saucepan, combine the barbecue sauce and peach preserves. Over medium heat, stir the sauce until it begins to simmer. Remove from heat and set aside. In a large mixing bowl, combine beef, pork, eggs, bread crumbs, milk, garlic powder, onion powder, salt, pepper, and red pepper flakes. Mash the mixture with a fork to combine the ingredients. Using the 2-inch scoop, portion out scoops of the meat mixture onto the first baking sheet.

Shape them into balls by rolling them in a circular pattern between your palms.

Heat the oil in a skillet over medium heat. Add a handful of meatballs with about 1 inch
of space between each one. Carefully brown all sides of the meatballs. Use tongs to place them on the second, clean baking sheet. Finish browning the remaining meatballs in batches if necessary. Don’t worry if they aren’t cooked inside. They will finish cooking in the slow cooker.

Turn the slow cooker on low. Place the meatballs in the slow cooker and pour the prepared sauce over them. Stir gently until all the meatballs are coated.
Cook covered for about 4 hours. Stir occasionally.

Place the meatballs on a platter and serve. Poke toothpicks or mini skewers in each one to make them easy to grab.


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