Peach Bourbon Holiday Party Meatballs

In a large skillet or saucepan over medium heat, whisk together the peach preserves, barbecue sauce, bourbon, soy sauce, Dijon mustard, garlic powder, onion powder, black pepper, and red pepper flakes (if using).
Let the sauce cook for 3–4 minutes, stirring frequently, until smooth and slightly thickened.
Add the frozen cocktail meatballs directly into the pan and stir gently to coat them evenly with the sauce.
Cover and reduce the heat to low. Simmer for 15–20 minutes, stirring occasionally, until the meatballs are fully heated through and glazed.
For a thicker, stickier glaze, remove the lid and continue simmering uncovered for an additional 5 minutes.
Transfer to a serving bowl and serve warm. Optionally, keep warm in a slow cooker for extended serving.

Fresh peach boost: Stir in a few tablespoons of finely diced fresh peaches during the final 5 minutes for texture and extra sweetness.
Make it smoky: Use a smoked bourbon or a smoky barbecue sauce for deeper flavor.
Spicy lovers: Add more red pepper flakes or a dash of hot sauce to amp up the heat.
From scratch: Prefer homemade? Use your favorite meatball recipe in place of frozen.

If using homemade meatballs, make sure they’re fully cooked before simmering in the glaze.
Let the sauce simmer briefly before adding meatballs to enhance the flavor and burn off some alcohol from the bourbon.
To make this appetizer ahead, prepare the sauce and refrigerate it. When ready to serve, heat the sauce and add frozen meatballs directly to the pan.
This dish also works great as a main course over rice or mashed potatoes for an easy dinner idea.