Slow Cooker Peach Glazed Meatballs (Print view)

Tender meatballs in sweet peach glaze with chili sauce, perfect for gatherings or weeknight dinners.

# List of Ingredients:

→ For the 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

→ 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, optional

# Step-by-Step Directions:

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 on a baking sheet in a single layer.
03 - For enhanced texture and appearance, broil meatballs on high for 5 minutes to brown the tops.
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 the 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 thoroughly glazed.
07 - Transfer to a serving dish and serve warm as an appetizer with toothpicks or as a main course over steamed rice or mashed potatoes.

# Expert Suggestions:

01 -
  • The sweet peach glaze with a tangy chili bite makes these meatballs completely addictive and different from anything else on the table.
  • Your slow cooker does all the work, leaving you free to prep other dishes or just relax while the house smells amazing.
  • They work beautifully as a crowd pleasing appetizer or a weeknight dinner served over rice.
  • The glaze gets glossy and thick as it cooks, clinging to every meatball like candy.
02 -
  • Do not skip the broiling step if you have time, because that little bit of browning adds so much flavor and keeps the meatballs from being too soft.
  • Stir the meatballs gently once halfway through cooking to make sure they are all evenly coated and the glaze does not settle at the bottom.
  • If your glaze looks too thin at the end, remove the lid and cook on HIGH for 15 minutes to reduce it into a thicker, stickier sauce.
03 -
  • Wet your hands slightly when rolling the meatballs so the mixture does not stick to your fingers and you get smooth, even shapes.
  • If you are making these ahead, you can roll and refrigerate the uncooked meatballs up to a day in advance, then just toss them in the slow cooker when you are ready.
  • Taste the glaze before pouring it over the meatballs and adjust the vinegar or preserves to your liking, because every brand of chili sauce has a different level of sweetness and tang.
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