Slow Cooker Peach Glazed Meatballs (Print)

Tender meatballs in sweet peach glaze with chili sauce - perfect for parties or easy family dinners in 3 hours.

# Components:

→ 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

# Directions:

01 - In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, onion, milk, salt, and pepper. Mix until just combined without overworking.
02 - Roll mixture into 1-inch diameter 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 - Transfer meatballs to slow cooker and pour peach glaze over them. Gently stir to evenly coat all meatballs.
06 - Cover and cook on LOW for 3 hours, until meatballs are cooked through and well glazed.
07 - Transfer to serving dish. Serve warm as an appetizer with toothpicks or as a main dish over rice.

# Expert Advice:

01 -
  • They actually taste better the longer they sit in the slow cooker, which means you can forget about them and still impress people.
  • The peach-chili combination hits sweet, savory, and spicy all at once without demanding anything complicated from your kitchen.
02 -
  • Don't skip the apple cider vinegar—it sounds like a weird addition, but it's what prevents this from tasting like straight-up dessert and transforms it into something genuinely crave-worthy.
  • If your peach preserves are very chunky, run them through a food processor first, because large chunks can catch on the meatballs and won't coat evenly.
03 -
  • If you're cooking these ahead for a party, let them cool completely, then refrigerate in an airtight container and reheat in the slow cooker on LOW for 30 to 45 minutes instead of making fresh.
  • The longer these sit in the slow cooker on WARM setting, the more the flavors develop and meld together, so don't stress if your timing gets a little loose.
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