Slow Cooker Peach Glazed Meatballs (Printable Version)

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

# What You Need:

→ For the Meatballs

01 - 1.5 lbs 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

→ For the 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 Make:

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, being careful not to overwork the mixture.
02 - Roll the mixture into 1-inch meatballs and arrange them on a baking sheet in a single layer.
03 - For improved browning and texture, broil meatballs on high setting for 5 minutes until the tops are lightly browned.
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 the meatballs to a slow cooker and pour the peach glaze mixture over them. Gently stir to ensure all meatballs are evenly coated.
06 - Cover the slow cooker and cook on LOW setting for 3 hours until meatballs are fully cooked and glazed.
07 - Transfer warm meatballs to a serving dish. Serve as an appetizer with toothpicks or as a main dish over rice.

# Cooking Tips:

01 -
  • The peach glaze gives you that perfect balance of sweet and tangy without tasting like every other party meatball.
  • You can walk away for three hours and come back to something that looks like you fussed over it all day.
  • They work as a crowd pleasing appetizer or a real dinner when you serve them over rice.
02 -
  • Don't skip salting the meat itself, the glaze is sweet and tangy but it won't season the inside of the meatballs.
  • If you skip the broiling step, the meatballs will still cook through but they might be a little softer and pale.
  • Let the glaze cool for a minute before serving, it gets really hot and sticky straight out of the slow cooker.
03 -
  • Use a small cookie scoop to keep your meatballs uniform so they all cook at the same rate.
  • If the glaze seems too thick after cooking, stir in a tablespoon of water or apple cider vinegar to loosen it up.
  • Double the glaze recipe if you want extra sauce for drizzling over rice or dipping bread.
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