Peachy BBQ Meatballs

These appetizer meatballs with a sweet and sour sauce are ready to serve in ten minutes!



  • 1 (10 ounce) jar Dickinson’s(R) Pure Elberta Peach Preserves or Dickinson’s(R) Pure Patterson Apricot Preserves
  • 1/4 cup ketchup
  • 1/4 cup cider vinegar
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped gingerroot
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • Pinch cayenne pepper
  • 1 (18 ounce) package frozen bite-size fully cooked meatballs, thawed
  • Fresh cilantro leaves, chopped


  1. Blend preserves, ketchup, vinegar, garlic, gingerroot, soy sauce, salt, pepper and cayenne in blender until smooth. Pour into medium saucepan. Add meatballs, toss to coat and heat over medium heat until hot. Skewer meatballs with colored toothpicks and arrange on serving platter. Sprinkle with cilantro.


You May Like:  Smoked Paprika & Rosemary Olive Oil Popcorn