Meatballs with Peach BBQ Sauce
3 ripe peaches, cut into wedges (optional)
4 garlic cloves, minced
4 scallions, sliced
3 tbsp Georgia Olive Oil
1 tbsp unsalted butter
Rice, for serving
Dickey Farms Peachy BBQ Sauce
1 lb ground pork
1/2 tsp each: dried ginger, dried garlic, dried onion, cumin powder, salt, black pepper
1 egg yolk
2 tbsp breadcrumbs
Cook rice according to package directions.
Combine all the ingredients for the meatballs in a large bowl. Mix until just combined, using your hands. Coat your hands with water and roll the meat into 2 tbsp-size balls. Will make about 20 meatballs.
In a large non-stick skillet, heat oil and butter over medium heat. Add meatballs and brown on all sides, about 10 minutes, turning them 2-3 times. Remove from skillet, leaving as much grease in the skillet as possible.
Lower the heat, add garlic and cook until soft and fragrant, about 2 minutes.
Deglaze the skillet with a splash of the Peachy BBQ Sauce. Stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet.
Add peaches, cook until they start to brown, about 3 minutes.
Pour in Peachy BBQ Sauce and add scallions, bring to a boil.
Slide meatballs back to the skillet and simmer for 5 minutes or until the meatballs are heated through. Adjust salt, if needed.
Serve immediately with rice and a crisp lettuce salad, enjoy!
*Recipe from Serving Dumplings