Slow Cooker Peach Glazed Meatballs (Printable)

Tender meatballs in sweet peach glaze with tangy chili sauce. Perfect for parties or easy 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

# How-To Steps:

01 - Combine ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, diced onion, milk, salt, and black pepper in a large mixing bowl. Blend ingredients until just combined without overworking the mixture.
02 - Roll mixture into 1-inch diameter meatballs and arrange on a baking sheet.
03 - Broil meatballs on high heat for 5 minutes to brown the exterior and enhance texture.
04 - Whisk together peach preserves, chili sauce, apple cider vinegar, Worcestershire sauce, and crushed red pepper flakes in a separate bowl until well combined.
05 - Transfer meatballs to slow cooker and pour peach glaze over them. Gently stir to ensure even coating.
06 - Cover and cook on LOW setting for 3 hours until meatballs are thoroughly cooked and well glazed.
07 - Transfer to serving dish while warm. Serve as an appetizer with toothpicks or as a main course over rice.

# Expert Advice:

01 -
  • The slow cooker does all the work while you handle everything else on your list.
  • That peach glaze hits every note, sweet, tangy, just enough heat to keep things interesting.
  • They work as a crowd pleasing appetizer or a weeknight dinner over rice.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't overmix the meat or your meatballs will turn out dense and rubbery instead of tender.
  • If your glaze looks too thick after cooking, stir in a tablespoon of water to loosen it up.
  • Browning the meatballs first is optional, but it does give them a better texture and keeps them from falling apart.
  • Always check your Worcestershire sauce label if you're avoiding anchovies or feeding someone with fish allergies.
03 -
  • Use a small cookie scoop to portion the meatballs evenly so they all finish cooking at the same time.
  • If the glaze gets too sweet for your taste, add an extra splash of vinegar or a squeeze of lime juice to balance it out.
  • Let the meatballs rest in the glaze for 10 minutes after cooking so they soak up even more flavor before serving.
  • For a prettier presentation, garnish with chopped fresh parsley or sesame seeds right before bringing them to the table.
Go Back