These Peach-Glazed Chicken Meatballs are proof that sweet and savory are meant to be together. Juicy chicken meatballs packed with Parmesan, garlic, and fresh basil are broiled until golden, then tossed in a sticky peach-honey glaze with hints of orange, sriracha, and soy sauce. They're the perfect party appetizer, easy weeknight dinner, or game-day snack that delivers big flavor in every bite!

Makes: 18 meatballs
Prep time: 25 minutes
Total time: 1 hour

Ingredients:

• 1 lb. ground chicken
• ⅓ cup panko breadcrumbs
• 2 garlic cloves, grated
• ¼ cup (½ oz.) grated Parmesan cheese, plus more for serving
• ½ cup torn fresh basil leaves, plus more for serving
• 1 large egg
• 5 Tbsp. finely chopped onion, divided
• 1 tsp. kosher salt, divided
• ¼ tsp. crushed red pepper
• ¼ tsp. black pepper
• 1 Tbsp. olive oil
• 1 medium peach, chopped (about 1 ½ cups)
• 6 Tbsp. honey
• ¼ cup fresh orange juice
• 2 Tbsp. white wine vinegar
• 1 tsp. sriracha
• 1 tsp. soy sauce

Instructions:

1. Place chicken, panko, garlic, Parmesan, basil, egg, 3 tablespoons of the onion, ¾ teaspoon of the salt, crushed red pepper, and black pepper in a medium bowl. Mix gently with your hands to combine without compressing the meat too much. D
2. Divide the meat mixture evenly into 18 portions, rolling each into a golf ball-sized meatball. Space meatballs evenly apart on an aluminum foil-lined baking sheet. Cover and chill 30 minutes, or up to 1 day.
   
3. Heat the olive oil in a saucepan over medium heat. Add 2 tablespoons of the onion, and cook until beginning to soften, about 2 minutes.
4. Add the chopped peach, honey, orange juice, vinegar, sriracha, soy sauce, ¼ teaspoon of the salt, and a pinch of black pepper; bring to a simmer and cook, stirring often to mash peaches, until thickened, about 5-7 minutes. Remove from heat.
   
5. Preheat oven to broil with the rack 5-6 inches from the heat source. Uncover meatballs, and broil 6-7 minutes, or until browned and a thermometer inserted in center of meatballs registers 165°F.
6. Add a few meatballs at a time to the glaze in the saucepan, tossing gently to coat; then, transfer the glazed meatballs to a platter. Spoon any remaining glaze over the meatballs. Serve immediately with additional grated Parmesan and torn basil.
   

Tip: You can make the meatballs ahead through Step 1, and allow the meatballs to chill up to one day. You can also do this with the glaze, and simply rewarm the glaze while you broil the meatballs!