Slow Cooker Peach Glazed Meatballs (Printable Version)

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

# What You'll 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

# Directions:

01 - In a large mixing bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, diced onion, milk, salt, and black pepper. Mix until just combined without overworking the meat.
02 - Roll the mixture into 1-inch diameter meatballs and arrange on a baking sheet.
03 - Broil meatballs on high for 5 minutes to brown the exterior 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 well combined.
05 - Transfer meatballs into the slow cooker and pour the peach glaze over them. Gently stir to coat all meatballs evenly.
06 - Cover and cook on LOW setting for 3 hours, or until meatballs are cooked through and fully coated with glaze.
07 - Transfer to serving dish and serve warm as an appetizer with toothpicks or as a main dish over steamed rice or mashed potatoes.

# Expert Suggestions:

01 -
  • The sweet peach glaze balances the savory beef so perfectly that even picky eaters go back for seconds.
  • Your slow cooker does all the work while you handle everything else, making it ideal for busy weeknights or when company is coming.
  • These meatballs taste like you spent hours fussing, but the actual hands on time is under twenty minutes.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • Do not skip the milk in the meatball mixture, I tried it once to save a step and ended up with dry, dense little rocks instead of tender bites.
  • Let the meatballs rest on the counter for five minutes after rolling so they firm up slightly and hold their shape better when you move them.
  • If your peach preserves have big chunks of fruit, give them a rough chop first so the glaze coats evenly and does not clump.
  • Resist the urge to stir too often while they cook, every time you lift that lid you add fifteen minutes to the cooking time.
03 -
  • Line your baking sheet with parchment paper before rolling the meatballs to save yourself from scrubbing stuck on meat later.
  • Use a small cookie scoop to portion the meatballs so they are all the same size and cook at the same rate, no guessing required.
  • If the glaze looks too thick after cooking, stir in a tablespoon of water or chicken broth to loosen it up and make it spoonable again.
  • For parties, keep the slow cooker on warm and set out a small bowl of extra toothpicks so guests can keep coming back without any fuss.
Go Back