Meatballs with Peach BBQ Sauce

INGREDIENTS:

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

Meatballs:

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

INSTRUCTIONS:

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