Grilled Mini Meatball Skewers with Smoky Peach‑Bourbon BBQ Glaze

How to Make Grilled Mini Meatball Skewers with Smoky Peach‑Bourbon BBQ Glaze

1. 1

   Step 1: Make the bite‑size meatball mixture

   In a large bowl combine the ground beef and pork, panko, egg, minced garlic, and the kosher salt + black pepper. Gently mix with your hands until just combined—do not overwork. Roll into bite‑size meatballs about 3/4 to 1 tablespoon each (roughly ping‑pong ball size); you should have enough to thread 18 skewers with 3 meatballs each.

   For this step

   • 2 lbGround beef (80/20) and ground pork, combined
   • 3/4 cupPanko breadcrumbs
   • 1 largeLarge egg
   • 2 clovesGarlic, minced
   • 1 1/2 tsp (salt) + ½ tsp pepperKosher salt and black pepper (1½ tsp salt + ½ tsp pepper)
   
2. 2

   Step 2: Thread meatballs and chill briefly

   Thread 3 meatballs onto each 4‑inch skewer, leaving a little space between balls so heat can circulate. Arrange on a tray, cover, and chill for 15–20 minutes to help them hold their shape on the grill while you preheat.

   For this step

   • 18 countShort wooden skewers (4-inch)
   
3. 3

   Step 3: Char peaches and make the peach‑bourbon glaze

   Preheat a gas or charcoal grill to medium‑high and oil the grates. Halve and pit the peaches, brush cut sides lightly with oil (or place flesh‑side down dry), and grill cut‑side down until nicely charred, about 3–5 minutes; flip and warm the skin side 1–2 minutes. Remove peaches to a bowl, add brown sugar, smoked paprika and the bourbon, then mash or purée (use a blender/immersion blender) to a thick glossy glaze. Taste and adjust—if too thick add a tablespoon of water; if sweeter add a touch more brown sugar. Let the glaze cool slightly before using.

   For this step

   • 2 largeFresh ripe peaches
   • 1/3 cupBrown sugar
   • 1 tspSmoked paprika
   • 2 tbspBourbon (a splash)
   
4. 4

   Step 4: Grill the meatball skewers

   Oil the grill grates again and place skewers over direct medium heat. Grill 2–3 minutes per side, rotating to get an even char, then move to indirect heat if they are charring too quickly. Total grill time should be 8–12 minutes until an instant‑read thermometer reads 160°F (71°C) and the exterior is nicely charred.
   
5. 5

   Step 5: Glaze, caramelize and serve

   In the final 2 minutes of grilling, brush the peach‑bourbon glaze generously over the meatball skewers, flipping and glazing again to build a sticky coat—the sugars will caramelize quickly. Transfer skewers to a platter, give a final brush of glaze and serve warm. This recipe makes 18 skewers; a typical serving is 3 skewers per person.
   
6. 6

   Step 6: Make‑ahead tips, glaze variations and party timing

   Make‑ahead: form meatballs and either refrigerate covered up to 24 hours or freeze on a tray then bag (freeze up to 3 months). Thaw overnight, thread and grill as directed. The glaze can be made a day ahead and reheated gently; add a splash of water if it thickens. Variations: non‑alcoholic — replace the bourbon with 2 tbsp apple juice plus 1 tsp apple cider vinegar; spicy — stir 1 tsp cayenne or 1–2 tsp hot sauce into the glaze or add ½ tsp chipotle powder for smoky heat. For Labour Day crowds: plan on 3 skewers per guest as an appetizer; grill in batches (your grill will usually hold 6–8 skewers at once). Expect ~10–12 minutes per batch plus 3–4 minutes glazing—so a single griller can turn out about 30 skewers per half hour. Keep finished skewers warm in a low oven (200°F/95°C) on a wire rack to avoid sogginess.
   

1. In a large bowl combine the ground beef and pork, panko, egg, minced garlic, and the kosher salt + black pepper. Gently mix with your hands until just combined—do not overwork. Roll into bite‑size meatballs about 3/4 to 1 tablespoon each (roughly ping‑pong ball size); you should have enough to thread 18 skewers with 3 meatballs each.
2. Thread 3 meatballs onto each 4‑inch skewer, leaving a little space between balls so heat can circulate. Arrange on a tray, cover, and chill for 15–20 minutes to help them hold their shape on the grill while you preheat.
3. Preheat a gas or charcoal grill to medium‑high and oil the grates. Halve and pit the peaches, brush cut sides lightly with oil (or place flesh‑side down dry), and grill cut‑side down until nicely charred, about 3–5 minutes; flip and warm the skin side 1–2 minutes. Remove peaches to a bowl, add brown sugar, smoked paprika and the bourbon, then mash or purée (use a blender/immersion blender) to a thick glossy glaze. Taste and adjust—if too thick add a tablespoon of water; if sweeter add a touch more brown sugar. Let the glaze cool slightly before using.
4. Oil the grill grates again and place skewers over direct medium heat. Grill 2–3 minutes per side, rotating to get an even char, then move to indirect heat if they are charring too quickly. Total grill time should be 8–12 minutes until an instant‑read thermometer reads 160°F (71°C) and the exterior is nicely charred.
5. In the final 2 minutes of grilling, brush the peach‑bourbon glaze generously over the meatball skewers, flipping and glazing again to build a sticky coat—the sugars will caramelize quickly. Transfer skewers to a platter, give a final brush of glaze and serve warm. This recipe makes 18 skewers; a typical serving is 3 skewers per person.
6. Make‑ahead: form meatballs and either refrigerate covered up to 24 hours or freeze on a tray then bag (freeze up to 3 months). Thaw overnight, thread and grill as directed. The glaze can be made a day ahead and reheated gently; add a splash of water if it thickens. Variations: non‑alcoholic — replace the bourbon with 2 tbsp apple juice plus 1 tsp apple cider vinegar; spicy — stir 1 tsp cayenne or 1–2 tsp hot sauce into the glaze or add ½ tsp chipotle powder for smoky heat. For Labour Day crowds: plan on 3 skewers per guest as an appetizer; grill in batches (your grill will usually hold 6–8 skewers at once). Expect ~10–12 minutes per batch plus 3–4 minutes glazing—so a single griller can turn out about 30 skewers per half hour. Keep finished skewers warm in a low oven (200°F/95°C) on a wire rack to avoid sogginess.