Slow Cooker Peach Glazed Meatballs

My slow cooker sat untouched for months until a neighbor brought over a jar of homemade peach preserves she didn't know what to do with. I had a pound and a half of ground beef thawing and zero dinner plans. What started as a wild guess turned into the dish I now make every time someone says they're coming over last minute. The smell alone makes people wander into the kitchen asking what's cooking.

I made these for a potluck once and watched three people go back for seconds before the main course even started. One friend texted me the next morning asking for the recipe because her kids wouldn't stop talking about the sweet meatballs. Now I double the batch every time because I know they'll vanish faster than I expect. There's something about that glossy peach glaze that makes people curious enough to try one, then hooked enough to grab three more.

Ingredients

• Ground beef: The base of tender meatballs, and using meat that's around 85% lean keeps them juicy without being greasy.
• Breadcrumbs: These help bind everything together and keep the meatballs from turning dense or tough.
• Egg: Acts like glue for the mixture, and one large egg is just enough for this batch size.
• Parmesan cheese: Adds a savory depth that balances the sweetness of the glaze later on.
• Garlic: Two cloves minced fine distribute flavor without overpowering the meat.
• Onion: Diced small so it melts into the meatball and adds moisture from the inside.
• Milk: Just a splash keeps the breadcrumbs from drying out the mixture.
• Salt and black pepper: Simple seasoning that lets the glaze shine without competing.
• Peach preserves: The star of the glaze, bringing natural sweetness and a glossy finish.
• Chili sauce: Adds tangy tomato flavor and a mild heat that plays perfectly with the peach.
• Apple cider vinegar: Cuts through the sweetness and adds brightness to every bite.
• Worcestershire sauce: A tablespoon gives the glaze a savory umami backbone.
• Crushed red pepper flakes: Optional, but a quarter teaspoon wakes up the glaze if you like a little tingle.

Instructions

Mix the meatball base:

Combine the beef, breadcrumbs, egg, Parmesan, garlic, onion, milk, salt, and pepper in a large bowl. Use your hands or a spoon and mix until everything just comes together, being careful not to overwork it or the meatballs will turn tough.

Shape the meatballs:

Roll the mixture into one inch balls and line them up on a baking sheet. If they're sticking to your hands, wet your palms slightly with cold water between rolls.

Optional broil for texture:

Pop the sheet under a hot broiler for about five minutes to brown the tops. This step adds a bit of crust and helps them hold together better in the slow cooker.

Prepare the peach glaze:

Whisk together the peach preserves, chili sauce, vinegar, Worcestershire, and red pepper flakes in a bowl until smooth. Taste it now and adjust the heat or tang to your preference.

Load the slow cooker:

Place all the meatballs in your slow cooker and pour the glaze over top. Give them a gentle stir to coat each one without breaking them apart.

Slow cook until glazed:

Cover and set to low for three hours, or until the meatballs are cooked through and the sauce has thickened into a shiny glaze. Resist the urge to lift the lid too often or you'll lose heat.

Serve warm:

Spoon them onto a platter with toothpicks for a party, or serve over rice or mashed potatoes for dinner. Either way, drizzle extra glaze from the bottom of the cooker over the top.

Save on Pinterest

The first time I served these at a family dinner, my uncle, who usually sticks to plain meat and potatoes, ate six of them and asked if I'd make them for his birthday. My cousin's toddler, who refuses most foods, kept pointing at the slow cooker and saying more balls. It became clear that night that this recipe wasn't just easy, it was a people pleaser in the truest sense.

Swapping the Protein

Ground turkey or chicken work beautifully if you want something lighter, though they can dry out faster so add an extra tablespoon of milk to the mix. I've also used half beef and half pork for a richer flavor that my dad swears by. Just keep the seasoning the same and roll them to the same size so they cook evenly.

Adjusting the Heat and Sweet

If your crowd likes spice, double the red pepper flakes or add a few dashes of hot sauce to the glaze. For a sweeter version, use apricot preserves instead of peach or skip the chili sauce and use ketchup with a pinch of smoked paprika. I've learned that this glaze is forgiving and adapts to whatever flavor direction you nudge it.

Serving and Storing

These hold beautifully in the slow cooker on warm for up to two hours, which makes them perfect for parties where people graze. Leftovers can be refrigerated in an airtight container for up to four days and reheated gently on the stove or in the microwave. I like to freeze extras in the glaze, then thaw and reheat for a quick weeknight win.

• Serve over jasmine rice, egg noodles, or creamy mashed potatoes for a full meal.
• Keep a small dish of toothpicks nearby if you're serving these as an appetizer.
• Garnish with chopped parsley or green onions if you want a pop of color on the plate.

Save on Pinterest

This recipe taught me that the slow cooker isn't just for soups and roasts, it's for creating something special with almost no effort. Every time I lift that lid and see those glossy, golden meatballs, I'm reminded that good food doesn't have to be complicated.

Recipe FAQs

→ Can I use frozen meatballs instead of homemade?

Yes, you can use store-bought frozen meatballs to save time. Simply place them in the slow cooker with the peach glaze and cook on low for 2-3 hours until heated through and well-coated.

→ What can I substitute for peach preserves?

Apricot preserves or orange marmalade work wonderfully as alternatives, offering similar sweetness with a slightly different fruit flavor profile.

→ Can I make these meatballs ahead of time?

Absolutely. You can roll the meatballs up to 24 hours in advance and refrigerate them, or freeze for up to 3 months. The finished dish also reheats beautifully.

→ How do I prevent meatballs from being too dry?

The milk and egg in the mixture help keep them moist, as does the slow cooking process. Avoid overmixing the meat, and don't skip the optional broiling step for better texture.

→ Can I cook these on high instead of low?

Yes, you can cook on high for 1.5 to 2 hours instead. However, low and slow yields more tender meatballs with better flavor development.

→ What sides pair well with these meatballs?

Serve over white or brown rice, egg noodles, mashed potatoes, or alongside roasted vegetables. They also work great on their own as finger food for gatherings.