Save It My neighbor showed up one Saturday with a jar of homemade peach preserves and a look that said she had an idea. We stood in my kitchen brainstorming what to do with it, and somehow landed on meatballs. It sounded odd at first, but the combination of sweet peach and tangy chili sauce turned into something we couldn't stop eating. Now it's my go-to whenever I need to feed a crowd without much effort.
I made these for a birthday party once, and they disappeared faster than anything else on the table. People kept asking what was in the glaze, convinced it was some complicated recipe. When I told them it was just peach preserves and chili sauce, they didn't believe me. That's when I knew this dish was a keeper.
Ingredients
- Ground beef: The base of tender, flavorful meatballs that hold together beautifully without being dense.
- Breadcrumbs: These keep the meatballs soft and prevent them from turning tough or rubbery.
- Egg: Acts as the binder that holds everything together so they don't fall apart in the slow cooker.
- Parmesan cheese: Adds a subtle salty richness that deepens the overall flavor.
- Garlic: Fresh minced garlic brings a warm, savory note that balances the sweetness.
- Onion: Finely diced so it melts into the meatballs and adds moisture.
- Milk: A small splash makes the mixture tender and easier to roll.
- Salt and black pepper: Essential for building flavor from the inside out.
- Peach preserves: The star of the glaze, bringing natural sweetness and a hint of fruit.
- Chili sauce: Tangy and slightly spicy, it cuts through the sweetness perfectly.
- Apple cider vinegar: Brightens the glaze and adds a sharp, clean finish.
- Worcestershire sauce: Contributes umami depth and a bit of complexity.
- Crushed red pepper flakes: Optional, but they add a gentle heat that makes the glaze more interesting.
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 to mix gently until everything is just combined, being careful not to overwork the meat or the meatballs will turn tough.
- Shape the meatballs:
- Roll the mixture into 1-inch balls and place them on a baking sheet. Try to keep them uniform in size so they cook evenly.
- Brown the meatballs (optional):
- Broil on high for about 5 minutes to give them a nice crust and deeper flavor. This step isn't required, but it does add a little extra texture.
- Prepare 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. The glaze should be smooth and pourable.
- Combine in the slow cooker:
- Place the meatballs in the slow cooker and pour the glaze over them. Gently stir to coat each meatball without breaking them apart.
- Cook low and slow:
- Cover and cook on LOW for 3 hours, or until the meatballs are cooked through and the glaze has thickened. The slow cooker will make everything tender and flavorful.
- Serve warm:
- Use toothpicks for a party appetizer or serve over rice for a main dish. Either way, they're best enjoyed hot and sticky.
Save It One evening I served these over mashed potatoes for my kids, and they didn't complain once. They didn't even notice there was fruit involved. It became one of those rare dinners where everyone ate without fuss, and I got to sit down and enjoy it too.
Making It Your Own
You can easily swap ground turkey or chicken for the beef if you want something lighter. The glaze works just as well with leaner meat, though you might want to add a bit more moisture to the meatball mixture. I've also used apricot preserves when I didn't have peach, and it turned out just as delicious. Don't be afraid to experiment with what you have on hand.
Serving Suggestions
These meatballs are versatile enough to work as an appetizer or a main course. For parties, I set them out in the slow cooker on warm with a stack of toothpicks. For dinner, I spoon them over steamed rice or creamy mashed potatoes to soak up all that glaze. A side of roasted green beans or a simple salad rounds out the meal nicely.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to four days. The glaze thickens as it cools, but it loosens right back up when you reheat it. I usually warm them in a covered dish in the oven or back in the slow cooker on low. They freeze well too, so I sometimes make a double batch and stash half for busy weeks.
- Store in the fridge for up to 4 days in a sealed container.
- Reheat gently in the oven or slow cooker to keep them tender.
- Freeze for up to 3 months and thaw overnight before reheating.
Save It This dish has become one of those recipes I make without thinking, the kind that feels effortless but always impresses. I hope it brings the same easy joy to your table.
Common Questions About Recipes
- → Can I make the meatballs ahead of time?
Yes, you can prepare and roll the meatballs up to 24 hours in advance. Store them covered in the refrigerator, then add them directly to the slow cooker when ready to cook. They may require an additional 15-30 minutes of cooking time.
- → What can I substitute for ground beef?
Ground turkey, chicken, or pork work excellently as alternatives. Chicken and turkey will create a lighter version, while pork offers a rich flavor. Use the same proportions and cooking time.
- → How do I adjust the sweetness of the glaze?
Reduce the peach preserves to ¾ cup for a less sweet version, or increase the chili sauce and apple cider vinegar for more tang. You can also add hot sauce or crushed red pepper flakes for deeper complexity.
- → Can I cook these on HIGH instead of LOW?
Yes, you can cook on HIGH for approximately 1.5 to 2 hours. Monitor closely to prevent overcooking, as the meatballs may become dry. Low and slow cooking ensures the most tender results.
- → What are good serving suggestions?
Serve as an appetizer with toothpicks for parties, or as a main course over steamed rice, mashed potatoes, or egg noodles. They also pair well with crusty bread for soaking up the glaze.
- → Are there any common allergens I should know about?
This dish contains eggs, dairy (milk and Parmesan), wheat (breadcrumbs), and potentially fish from Worcestershire sauce. Always check sauce and preserve labels for hidden allergens, especially for gluten-free needs.