Slow Cooker Peach Glazed Meatballs (Printable Version)

Tender meatballs in sweet peach preserves and chili sauce, perfect for parties or easy family dinners.

# What You Need:

→ Meatballs

01 - 1.5 pounds ground beef
02 - 0.5 cup breadcrumbs
03 - 1 large egg
04 - 0.25 cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 0.25 cup finely diced onion
07 - 2 tablespoons milk
08 - 1 teaspoon salt
09 - 0.5 teaspoon ground black pepper

→ Peach Glaze

10 - 1 cup peach preserves
11 - 0.5 cup chili sauce
12 - 2 tablespoons apple cider vinegar
13 - 1 tablespoon Worcestershire sauce
14 - 0.25 teaspoon crushed red pepper flakes

# How-To:

01 - In a large mixing bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, diced onion, milk, salt, and black pepper. Mix gently until just combined, avoiding overmixing.
02 - Roll mixture into 1-inch meatballs and arrange on a baking sheet.
03 - Place baking sheet under broiler on high heat for 5 minutes to brown meatball tops and improve texture.
04 - In a separate bowl, whisk together peach preserves, chili sauce, apple cider vinegar, Worcestershire sauce, and crushed red pepper flakes until smooth.
05 - Transfer meatballs to slow cooker and pour peach glaze over them. Gently stir to coat all meatballs evenly.
06 - Cover and cook on LOW setting for 3 hours until meatballs are fully cooked through and well-glazed.
07 - Transfer to serving dish and serve warm as an appetizer with toothpicks or as a main dish over rice, steamed vegetables, or mashed potatoes.

# Expert Advice:

01 -
  • You can prep everything in under twenty minutes and let the slow cooker do all the heavy lifting while you clean up or relax.
  • The sweet peach glaze with a kick of chili sauce tastes way more impressive than the effort required.
  • These meatballs work as a fancy appetizer or a weeknight dinner depending on how you serve them.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't overmix the meat or your meatballs will be dense and chewy instead of tender.
  • Broiling them first isn't required, but it makes a noticeable difference in texture and keeps them from falling apart.
  • If your glaze looks too thick after cooking, stir in a tablespoon of water at a time until it loosens up.
03 -
  • Use a small cookie scoop to make perfectly even meatballs in half the time.
  • Line your baking sheet with parchment if you broil them so cleanup is just a quick toss.
  • Taste the glaze before pouring it over and adjust the vinegar or sweetness so it matches your preference.
  • Let the meatballs rest in the glaze for ten minutes after cooking so they soak up even more flavor.
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