Slow Cooker Peach Glazed Meatballs (Printable)

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

# What You’ll Use:

→ 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 until just combined without overworking the meat.
02 - Roll mixture into 1-inch meatballs and arrange on a baking sheet.
03 - Optional step: Broil meatballs on high heat for 5 minutes to brown the 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 the slow cooker and pour peach glaze over them. Gently stir to ensure all meatballs are coated.
06 - Cover and cook on LOW setting for 3 hours, or until meatballs are cooked through and fully glazed.
07 - Transfer to serving platter. Serve warm as an appetizer with toothpicks or as a main course over rice or mashed potatoes.

# Expert Advice:

01 -
  • The sweet peach glaze with a vinegar kick makes every bite feel like a tiny celebration.
  • You can prep them in the morning and let the slow cooker do all the work while you live your life.
  • They work as a party snack or a full dinner, so you never have to choose.
02 -
  • If you skip the broiling step, the meatballs can fall apart more easily in the slow cooker, so handle them gently when stirring.
  • Don't use jelly instead of preserves, the texture matters and jelly makes the glaze too runny.
  • Let the glaze sit on the meatballs for at least 10 minutes after cooking so it thickens up and clings better.
03 -
  • Wet your hands slightly when rolling meatballs so the mixture doesn't stick to your palms.
  • Use a small cookie scoop to keep all the meatballs the same size so they cook evenly.
  • Taste the glaze before pouring it over and adjust the vinegar or sweetness to match your mood.
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