Slow Cooker Peach Glazed Meatballs (Print Version)

Sweet and tangy meatballs glazed with peach preserves and chili sauce, perfect for any gathering or weeknight meal.

# What 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 (optional)

# How To Make It:

01 - In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, onion, milk, salt, and pepper. Mix until just combined to avoid overworking the meat.
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 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.
05 - Place meatballs in the slow cooker and pour peach glaze over them. Gently stir to ensure even coating.
06 - Cover and cook on LOW setting for 3 hours, or until meatballs are cooked through and thoroughly glazed.
07 - Transfer to serving dish and serve warm as an appetizer with toothpicks or as a main course over rice or mashed potatoes.

# Top Tips:

01 -
  • The peach glaze creates a sticky, caramelized coating that clings to every meatball without any fuss.
  • Your slow cooker does all the work while you go about your day, and the house smells incredible.
  • They work equally well skewered with toothpicks at a party or piled over rice for a real meal.
  • The balance of sweet fruit and tangy chili sauce keeps people guessing what makes them so addictive.
02 -
  • Don't skip the broiling step if you have time, that light char transforms the texture and keeps the meatballs from falling apart.
  • If your glaze looks thin after cooking, remove the lid and let it simmer on HIGH for 15 minutes to reduce and thicken.
  • Use a light hand when mixing the meat, overworking it creates rubbery meatballs no matter how good the glaze is.
03 -
  • Taste your glaze before pouring it over the meatballs and adjust the sweetness or acidity to match your preference.
  • If you're making these ahead, assemble everything the night before and refrigerate, then just turn on the slow cooker in the morning.
  • Use a small cookie scoop to portion the meatballs evenly, it saves time and ensures they all cook at the same rate.
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