Slow Cooker Peach Glazed Meatballs (Printable Version)

Sweet and tangy peach-glazed meatballs slow-cooked to perfection. Ideal for parties or weeknight dinners.

# Ingredient List:

→ 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

→ 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

# Steps:

01 - In a large mixing bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, diced onion, milk, salt, and black pepper. Mix gently until just combined, being careful not to overwork the mixture.
02 - Roll the mixture into 1-inch meatballs and arrange on a baking sheet.
03 - Place meatballs under a preheated broiler on high for 5 minutes to brown the tops and enhance 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 the peach glaze over them. Gently stir to ensure all meatballs are evenly coated with the glaze.
06 - Cover the slow cooker and cook on LOW setting for 3 hours, until meatballs are cooked through and the glaze has thickened slightly.
07 - Transfer meatballs to a serving platter 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 go about your day, no babysitting required.
  • Sweet peach and tangy chili sauce create a glaze that tastes way more complicated than it actually is.
  • They work as a crowd-pleasing appetizer or a full dinner over rice, so you get flexibility built right in.
02 -
  • Dont skip the broiling step if you have time, that little bit of browning adds so much flavor and keeps the meatballs from getting mushy.
  • If your glaze looks thin after cooking, leave the lid off for the last 20 minutes on HIGH to let it reduce and thicken up beautifully.
03 -
  • Use a small cookie scoop to portion your meatballs so they're all the same size and cook evenly, no guessing required.
  • Let the meatballs rest on the baking sheet for a few minutes after rolling so they firm up slightly and are easier to transfer without falling apart.
  • Taste your glaze before pouring it over the meatballs and adjust the vinegar or preserves to match your preference for sweet or tangy.
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