Slow Cooker Peach Glazed Meatballs (Printable View)

Sweet and tangy meatballs simmered in peach preserves and chili sauce, ideal for gatherings or weeknight meals.

# 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 (optional)

# How To Make It:

01 - In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, diced onion, milk, salt, and black pepper. Mix until just combined without 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 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 well combined.
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, or until meatballs are cooked through and glazed.
07 - Transfer meatballs to serving dish and serve warm as an appetizer with toothpicks or as a main dish over rice, steamed rice, or mashed potatoes.

# Expert Advice:

01 -
  • The sweet peach glaze with a subtle kick makes these meatballs disappear faster than anything else at a potluck.
  • You can prep the meatballs in the morning and come home to dinner practically done.
  • They work as a finger food or a real meal depending on how hungry everyone is.
  • The flavor is just unexpected enough that people always ask for the recipe.
02 -
  • Do not skip the broiling step if you want meatballs that hold together better and have a richer flavor.
  • Stir gently only once after adding the glaze, too much stirring breaks the meatballs apart.
  • Let the glaze sit for ten minutes after cooking so it thickens up and clings to the meatballs.
03 -
  • Use a small cookie scoop to portion the meatballs so they cook evenly and look uniform.
  • Line your baking sheet with parchment paper before broiling to save yourself a scrubbing session later.
  • Make the glaze the night before and store it in the fridge so morning prep is even faster.
  • Freeze uncooked meatballs on a tray, then bag them up for a future batch that goes straight from freezer to slow cooker.
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