Slow Cooker Peach Glazed Meatballs

My slow cooker sat gathering dust for months until a friend showed up with a jar of homemade peach preserves and a challenge to use them for dinner. I had ground beef thawing and zero ideas, so I threw together meatballs, mixed the preserves with whatever was in the fridge, and let the slow cooker work its magic. Three hours later, the kitchen smelled like a county fair and a barbecue had a baby. My friend declared it party food, and honestly, she wasn't wrong.

I made these for a potluck once and watched people hover near the slow cooker like it was a campfire. Someone asked if I catered, and I didn't correct them. The glaze had reduced to this glossy, sticky coating that caught the light, and every meatball disappeared within twenty minutes. I learned that day that peach preserves belong in savory cooking just as much as on toast.

Ingredients

• Ground beef (1 ½ lbs): The base of your meatballs, choose 80/20 for flavor or 90/10 if you want less grease pooling in the slow cooker.
• Breadcrumbs (½ cup): These keep the meatballs tender and prevent them from turning into dense little rocks, don't skip them.
• Egg (1 large): Acts as the glue holding everything together, without it your meatballs will crumble like a bad relationship.
• Parmesan cheese (¼ cup, grated): Adds a salty, nutty depth that makes the meat taste more interesting than it has any right to.
• Garlic (2 cloves, minced): Fresh is best, the jarred stuff works in a pinch but lacks that sharp bite.
• Onion (¼ cup, finely diced): Dice it small so it melts into the meatball instead of creating crunchy surprises.
• Milk (2 tbsp): Keeps the mixture moist and helps the breadcrumbs do their job.
• Salt (1 tsp) and black pepper (½ tsp): Season boldly now or regret it later when the meatballs taste flat.
• Peach preserves (1 cup): The star of the glaze, use a good quality brand or homemade if you have it, the fruit pieces add texture.
• Chili sauce (½ cup): Not hot sauce, this is the ketchup based kind that brings tang and a little sweetness.
• Apple cider vinegar (2 tbsp): Cuts through the sweetness and keeps the glaze from tasting like dessert.
• Worcestershire sauce (1 tbsp): Adds umami and a subtle funk that deepens the whole flavor profile.
• Crushed red pepper flakes (¼ tsp, optional): For those who like a whisper of heat without setting their mouth on fire.

Instructions

Mix the meatball base:

In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan, garlic, onion, milk, salt, and pepper. Use your hands and mix gently until just combined, overworking the meat makes tough meatballs.

Shape the meatballs:

Roll the mixture into 1 inch meatballs, about the size of a walnut, and line them up on a baking sheet. If your hands get sticky, wet them lightly with cold water between rolls.

Brown them (optional but worth it):

Broil the meatballs on high for about 5 minutes to give them a caramelized crust. This step adds texture and keeps them from looking pale and sad in the slow cooker.

Make the peach glaze:

In a separate bowl, whisk together the peach preserves, chili sauce, apple cider vinegar, Worcestershire sauce, and red pepper flakes if using. It should look glossy and smell sweet with a vinegar edge.

Combine in the slow cooker:

Place the meatballs in the slow cooker and pour the glaze over them, stirring gently to coat each one. Don't worry if they're not perfectly covered, the glaze will redistribute as it heats.

Cook low and slow:

Cover and cook on LOW for 3 hours, or until the meatballs are cooked through and the glaze has thickened into a sticky coating. Resist the urge to lift the lid too often, you'll lose heat.

Serve warm:

Serve the meatballs straight from the slow cooker with toothpicks for a party, or spoon them over rice or mashed potatoes for a full meal. The glaze will cling beautifully either way.

Pin It

The first time I served these over rice for dinner, my kid scraped the bowl clean and asked if we could have them every week. I realized then that a recipe doesn't need to be complicated to feel special. Sometimes it's just about letting a few good ingredients do their thing while you go about your day.

How to Store and Reheat

Store leftover meatballs in an airtight container in the fridge for up to 4 days, the glaze will thicken even more as it cools. Reheat them gently in the microwave or back in the slow cooker on LOW with a splash of water to loosen the sauce. They also freeze beautifully for up to 3 months, just thaw overnight in the fridge before reheating. I've packed these for lunch over rice and they taste even better the next day after the flavors have married.

Variations to Try

Swap the ground beef for ground turkey or chicken if you want a lighter version, just add an extra tablespoon of milk to keep them moist. For a spicier kick, stir in a tablespoon of hot sauce or double the red pepper flakes in the glaze. You can also use apricot or mango preserves instead of peach for a different fruit twist. I once added a handful of diced jalapeños to the glaze and it turned into a sweet heat situation that people couldn't stop talking about.

Serving Suggestions

These meatballs shine as a party appetizer with toothpicks and napkins nearby, but they're equally good spooned over steamed rice, mashed potatoes, or even egg noodles for a comforting dinner. Serve them alongside roasted green beans or a simple salad to balance the sweetness. I've also piled them into slider buns with a little extra glaze and called it a meal.

• Pair with a crisp white wine or a cold beer to cut through the richness.
• Garnish with chopped green onions or sesame seeds for a pop of color and crunch.
• Double the batch if you're feeding a crowd, they vanish faster than you'd think.

Pin It

This recipe taught me that the slow cooker isn't just for soups and roasts, it's for creating something a little unexpected with almost no effort. Keep a jar of peach preserves in the pantry and you're always one thawed pound of meat away from impressing someone.

Recipe Questions & Answers

→ Can I use frozen meatballs instead of making them from scratch?

Yes, you can use store-bought frozen meatballs to save time. Simply place them directly in the slow cooker with the peach glaze and cook on LOW for 2-3 hours until heated through and glazed.

→ What can I substitute for peach preserves?

Apricot preserves or orange marmalade work well as substitutes. You can also use peach jam or even mango preserves for a similar sweet and fruity flavor profile.

→ How do I prevent the meatballs from falling apart?

Avoid overmixing the meat mixture, which can make meatballs tough. Mix just until combined, and consider broiling them briefly before adding to the slow cooker to help them hold their shape during cooking.

→ Can I make these meatballs ahead of time?

Absolutely. You can shape the meatballs up to 24 hours in advance and refrigerate them covered. You can also prepare the glaze ahead and store it separately. Combine and cook when ready.

→ What's the best way to serve these as an appetizer?

Keep the meatballs warm in the slow cooker on the warm setting and provide toothpicks for easy serving. They're perfect for parties, potlucks, or game day gatherings.

→ Can I cook these on HIGH instead of LOW?

Yes, you can cook on HIGH for 1.5 to 2 hours instead of LOW for 3 hours. Watch them carefully to prevent overcooking, and stir occasionally to ensure even glazing.