Slow Cooker Peach Glazed Meatballs

My neighbor showed up one Sunday morning with a jar of homemade peach preserves and a mischievous grin. She told me to try something unexpected with them, and by that afternoon, my slow cooker was bubbling with these glossy, sweet-tangy meatballs. The smell alone had my kids circling the kitchen like curious cats. I've been making them ever since, tweaking the heat and sweetness until they became our go-to for potlucks and lazy weeknight dinners.

I brought these to a backyard gathering once, and they disappeared before the burgers even hit the grill. Someone asked if I'd catered, and I just laughed, because they'd been sitting in my slow cooker on the patio table doing all the work. That's when I realized how deceptively impressive they are. Now I make a double batch every time, because there are never leftovers.

Ingredients

• Ground beef: The base of your meatballs, and using 80/20 gives you enough fat to keep them juicy without making the sauce greasy.
• Breadcrumbs: These bind everything together and soak up moisture so the meatballs stay tender, not tough.
• Egg: Acts as the glue that holds each meatball in one piece during the slow simmer.
• Parmesan cheese: Adds a subtle savory depth that balances the sweetness of the glaze beautifully.
• Garlic and onion: Finely diced and minced so they melt into the meat and add quiet flavor without chunky bites.
• Milk: A small splash keeps the mixture moist and prevents dense, dry meatballs.
• Salt and black pepper: Simple seasoning that lets the glaze shine while supporting the savory base.
• Peach preserves: The star of the glaze, bringing fruity sweetness and a glossy finish.
• Chili sauce: Tangy and slightly spicy, it cuts through the sweetness and adds complexity.
• Apple cider vinegar: Brightens the whole sauce and keeps it from tasting one-dimensional.
• Worcestershire sauce: A few dashes add umami and a hint of mystery that people can never quite place.
• Crushed red pepper flakes: Optional, but a pinch wakes up the glaze if you like a little heat.

Instructions

Mix the meatball base:

In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan, garlic, onion, milk, salt, and pepper, mixing gently with your hands until just combined. Overmixing makes them tough, so stop as soon as everything is evenly distributed.

Shape the meatballs:

Roll the mixture into 1-inch balls and arrange them on a baking sheet. Keeping them uniform ensures they cook evenly in the slow cooker.

Brown them (optional but worth it):

Broil the meatballs on high for about 5 minutes to get a little caramelized crust. This step adds texture and deeper flavor, though you can skip it if you're in a hurry.

Prepare the peach glaze:

Whisk together the peach preserves, chili sauce, apple cider vinegar, Worcestershire sauce, and red pepper flakes until smooth. Taste it and adjust the heat or tang to your liking.

Combine in the slow cooker:

Place the meatballs in your slow cooker and pour the glaze over them, stirring gently to coat each one. Make sure they're nestled in a single or double layer so the sauce reaches everything.

Cook low and slow:

Cover and set your slow cooker to LOW for 3 hours, or until the meatballs are cooked through and the glaze has thickened into a sticky coating. Resist lifting the lid too often, it slows the process.

Serve warm:

Spoon them into a serving dish with toothpicks for an appetizer, or ladle them over rice or mashed potatoes for a hearty main. The glaze will cling beautifully either way.

Pin It

One evening, I was too tired to cook anything elaborate, so I served these over jasmine rice with a handful of chopped green onions on top. My husband looked at me like I'd worked magic, and my youngest asked if we could have them every week. It was one of those small, satisfying moments where simplicity wins and everyone's happy without a single complaint.

Storing and Reheating

These meatballs keep beautifully in the fridge for up to four days, stored in an airtight container with their glaze. Reheat them gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much. They also freeze well for up to three months, just thaw overnight in the fridge before warming them up again.

Swaps and Variations

If you want a lighter version, swap the ground beef for turkey or chicken, just be careful not to overcook them since leaner meats dry out faster. You can also experiment with apricot or mango preserves instead of peach for a different fruity twist. A splash of hot sauce or sriracha in the glaze turns up the heat without losing that sweet-tangy balance everyone loves.

Serving Suggestions

These meatballs shine as a party appetizer, especially when you keep them warm in the slow cooker and let guests help themselves. For a full meal, serve them over steamed rice, creamy mashed potatoes, or even buttered egg noodles to soak up all that glaze. A simple green salad or roasted vegetables on the side balances the sweetness and makes it feel like a complete dinner.

• Garnish with sliced green onions or sesame seeds for a pop of color and crunch.
• Pair with a crisp white wine or iced tea to cut through the richness.
• Double the recipe if you're feeding a crowd, they always go faster than you expect.

Pin It

There's something deeply satisfying about pulling off a dish this flavorful with so little effort. Keep this recipe close, it'll become the one you reach for when you want to impress without the stress.

Recipe FAQs

→ Can I use frozen meatballs instead of making them from scratch?

Yes, frozen meatballs work perfectly in this dish. Simply place them in the slow cooker with the peach glaze and cook on low for 3-4 hours until heated through and well-coated.

→ What can I substitute for peach preserves?

Apricot preserves make an excellent substitute with a similar sweet-tart profile. You can also use orange marmalade or even pineapple preserves for different flavor variations.

→ How do I prevent the meatballs from falling apart?

Don't overmix the meat mixture, and make sure to include the egg and breadcrumbs as binders. Browning them under the broiler before slow cooking also helps them hold their shape better.

→ Can I make these meatballs ahead of time?

Absolutely. You can form the meatballs up to 24 hours in advance and refrigerate them, or freeze them for up to 3 months. The finished dish also reheats beautifully.

→ What should I serve with these meatballs?

For appetizers, serve with toothpicks alongside crackers or bread. As a main dish, they're delicious over white rice, egg noodles, or mashed potatoes to soak up the flavorful glaze.

→ How can I make the glaze thicker?

If the glaze is too thin after cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker. Cook on high for 15 minutes until thickened.