Slow Cooker Peach Glazed Meatballs (Printable)

Tender meatballs in sweet and tangy peach glaze, perfect for parties or an easy family meal.

# What You 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

# Directions:

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, being careful not to overwork the mixture.
02 - Roll mixture into 1-inch meatballs and arrange on a baking sheet.
03 - Broil meatballs on high for 5 minutes to brown the tops and improve overall texture, if desired.
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 the slow cooker and pour peach glaze over them. Gently stir to coat all meatballs evenly.
06 - Cover and cook on LOW for 3 hours until meatballs are cooked through and fully glazed.
07 - Transfer to serving dish and serve warm as an appetizer with toothpicks or as a main dish over steamed rice or mashed potatoes.

# Expert Advice:

01 -
  • The slow cooker does all the work while you handle everything else, making it perfect for busy evenings or when company is coming.
  • The sweet peach glaze with tangy chili sauce creates a flavor combination that keeps people coming back for more.
  • It works as both a crowd-pleasing appetizer and a hearty main dish depending on how you serve it.
02 -
  • Don't pack the meatballs too tightly when rolling them or they'll turn out dense and heavy instead of tender.
  • If your glaze seems too thick after cooking, stir in a tablespoon of water or apple cider vinegar to loosen it up.
  • Let the meatballs rest in the slow cooker for 10 minutes after cooking so the glaze clings better and doesn't slide off.
03 -
  • Wet your hands with cold water before rolling each meatball so the mixture doesn't stick to your fingers and you get smooth, even shapes.
  • If you're doubling the recipe, brown the meatballs in batches under the broiler so they all get that caramelized exterior.
  • Serve these straight from the slow cooker set to warm, and they'll stay perfectly glazed and ready to eat for hours during a party.
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