Slow Cooker Peach Glazed Meatballs (Printable Version)

Tender meatballs in a sweet and tangy peach preserve and chili sauce glaze, ideal for entertaining or weeknight dinners.

# The Ingredients You'll 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

# Step-by-Step Instructions:

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.
04 - In a separate bowl, whisk together peach preserves, chili sauce, apple cider vinegar, Worcestershire sauce, and crushed red pepper flakes until smooth and well combined.
05 - Transfer meatballs to the slow cooker and pour peach glaze over them. Gently stir to ensure all meatballs are evenly coated.
06 - Cover and cook on LOW setting for 3 hours, or until meatballs are cooked through and thoroughly glazed.
07 - Serve warm as an appetizer with toothpicks or as a main dish over steamed rice or mashed potatoes.

# Additional Tips::

01 -
  • The slow cooker does all the work while you go about your day.
  • Sweet and savory flavors make these meatballs impossible to resist.
  • Perfect for potlucks, game days, or a simple weeknight dinner.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Don't overmix the meatball mixture or they'll become dense and chewy instead of tender.
  • If the glaze seems too thick, add a tablespoon of water to loosen it up.
  • Browning the meatballs first isn't necessary, but it does improve the texture and adds a subtle roasted flavor.
03 -
  • Use a small cookie scoop to portion the meatballs so they're all the same size and cook evenly.
  • Let the meatballs sit in the glaze for at least 10 minutes before serving so they soak up all the flavor.
  • If you like extra heat, add a splash of hot sauce to the glaze along with the red pepper flakes.
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