Preheat the oven to 400°F.
First, place the butter in an oven-safe saucepan and place it inside the oven, 3–4 minutes, or until the butter melts. Then, place the peach, flesh-side down, inside the pan and roast it for 15–20 minutes.
Remove the peach and let it chill. Once it’s chilled, slice the peach into even cubes and reserve them to the side.
To make the meatballs, combine all the meatball ingredients in a bowl, excluding the oil. Mix just until combined. Then, roll the mixture into equally sized balls.
Place the meatballs in the refrigerator to chill for at least 10 minutes.
While the meatballs chill, make the peach glaze by combining the peaches, sweet peppers, serrano pepper, garlic, vinegar, sugar and water in a saucepan over medium-high heat. Whisk the mixture until it’s reduced by half. Once reduced, bring the temperature down to low heat.
Remove the meatballs from the refrigerator, prepare a heavy-bottomed pan with the olive oil over medium-high heat and sear the meatballs for 2–3 mins on each side, until golden brown all over. Note: You can pinch a piece of the turkey mixture off and cook a patty to test the seasonings before cooking all the meatballs, to ensure they’re seasoned to your preference.
Once the meatballs are done, toss them with the reserved peach glaze.
Top with additional blue cheese crumbles and serve them, if desired, with thinly sliced green onions.
Tip: Make the meatballs the day before you need them. The sauce can be made a day ahead, as well; just reheat it before use.