Slow Cooker Peach Glazed Meatballs (Printer Version)

Tender meatballs in sweet peach glaze with chili sauce, perfect for parties or family meals in your slow cooker.

# What You'll Need:

→ For the Meatballs

01 - 1½ pounds ground beef
02 - ½ cup breadcrumbs
03 - 1 large egg
04 - ¼ cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - ¼ cup finely diced onion
07 - 2 tablespoons milk
08 - 1 teaspoon salt
09 - ½ teaspoon ground black pepper

→ For the Peach Glaze

10 - 1 cup peach preserves
11 - ½ cup chili sauce
12 - 2 tablespoons apple cider vinegar
13 - 1 tablespoon Worcestershire sauce
14 - ¼ teaspoon crushed red pepper flakes, optional

# How to Make It:

01 - In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, onion, milk, salt, and pepper. Mix until just combined.
02 - Roll mixture into 1-inch meatballs and place on a baking sheet.
03 - Broil meatballs on high 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.
05 - Place meatballs in the slow cooker and pour the peach glaze over them. Gently stir to coat, cover, and cook on LOW for 3 hours until meatballs are cooked through and glazed.
06 - Transfer meatballs to a serving dish. Serve warm as an appetizer with toothpicks or as a main dish over rice.

# Expert Advice:

01 -
  • The sweet peach glaze with a tangy chili kick makes every bite feel like a tiny celebration.
  • You can prep the meatballs in the morning, dump everything in the slow cooker, and forget about it until dinner.
  • They work as a crowd pleasing appetizer or a hearty main dish with rice, no need to pick a lane.
  • The glaze thickens beautifully as it cooks, clinging to each meatball like edible velvet.
02 -
  • Don't overmix the meatball mixture or they'll turn out dense and chewy instead of tender.
  • If the glaze looks too thin after cooking, leave the slow cooker on LOW with the lid cracked for 20 minutes to let it reduce.
  • Broiling the meatballs first is optional, but it adds a layer of flavor and texture you'll notice.
  • Use a cookie scoop to portion the meatballs evenly so they all cook at the same rate.
03 -
  • Line your baking sheet with parchment paper before shaping the meatballs to make cleanup a breeze.
  • Taste the glaze before pouring it over the meatballs and adjust the vinegar or sweetness to your liking.
  • If you're making these for a party, keep the slow cooker on WARM after cooking so they stay glossy and ready to serve.
  • Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag so you can make the glaze and cook them fresh anytime.
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