I know this is a super late blog post. My editing software was going nuts and it still is but I am able to get some of my photos edited. Hopefully, I can get it fixed soon! And I have been editing a lot of my pictures I took at my sisters wedding because they were too fun to pass up. So I stayed up till 2 editing. It was worth it! I think I’ll have to frame this one. Calv and Papa are buddies.
Well, I have been on a roll with dinners lately. I know I’m really late to the Meal Prep train but I have been loving it! I had tried it before but did it a month at a time so it really never stuck because a month is a long time… but I’m trying a week at a time and it is saving money, time, and it gets me excited for the meals I’m going to make instead of having to look in the fridge for about 20 minutes before I decide what is going to be made.
We’ve been having the LDS missionaries come over to feed them dinner a lot lately. So in total, I’m feeding 5 adult men, and two girls. (Including myself) Oh, and a baby. But that’s a lot! And could get overwhelming and expensive. But I haven’t been overwhelmed at all and it hasn’t been expensive because I have been preparing and I absolutely love to cook for them! It is so fun. Recently, we made these BBQ Peach meatballs.
I originally saw the Peach & BBQ duet on Pinch of Yum. So, I screenshotted it and put it in my back pocket. Finally, I got to make it and it is oh so delicious. Except, she adds jalepenos and I decided to forego those and put in this delicious BBQ mustard we had instead.
BBQ Peach Meatballs
- 1 bag frozen meatballs (or homemade!)
- One can of sliced peaches
- 1 jar or bottle of BBQ sauce
- 1/4 cup mustard (I used Mustard BBQ sauce) – Optional
- 3 sweet bell peppers ( I used 2 orange and 1 yellow)
- 1 sliced onion
- Pour your sliced peaches into your kitchen aid with the whisk attachment and whisk on high till it is mostly a sauce with a few clumps of peaches. Alternatively, you can do this in a blender or food processor.
- Mix your peaches and favorite BBQ sauce together with the optional mustard (Slowly add in the mustard and taste it little by little until it is to your liking.)
- Place your meatballs and your sliced peppers and onion in your slowcooker and pour your BBQ Peach mixture over it. Put on high for 2-3 hours and serve on rice or on a sub.
Now, Ceth hates frozen meatballs. He was pretty disappointed that I wasn’t making my Marinn’s Meatballs but when he tasted it he actually loved it! I think it would have been better with homemade meatballs, of course, but we don’t always have time for that, amiright?
And may I recommend my favorite Stubb’s BBQ sauce? Mmmmmmmm.
Ceth actually loved the sauce so much we made barbecued chicken a few days later and I made it again to pour over the chicken. It was great!
We had ours on subs with mozzarella but the missionaries said it would have been even better on rice. So, next time I’ll listen to my audience. You know what your family likes so feel free to change it to their liking. Happy cooking everyone!