Slow Cooker Peach Glazed Meatballs (Printable Version)

Tender meatballs in sweet peach preserves and chili sauce, slow-cooked to perfection for any occasion.

# Components:

→ 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, optional

# Directions:

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 meat.
02 - Roll mixture into 1-inch meatballs and place on a baking sheet in a single layer.
03 - Broil meatballs on high for 5 minutes to brown the tops and improve texture.
04 - In a separate bowl, whisk together peach preserves, chili sauce, apple cider vinegar, Worcestershire sauce, and crushed red pepper flakes until well combined.
05 - Place meatballs in the slow cooker and pour the peach glaze over them. Gently stir to ensure even coating.
06 - Cover and cook on LOW for 3 hours, or until meatballs are cooked through and glazed.
07 - Transfer to serving dish and serve warm as an appetizer with toothpicks or as a main dish over rice or mashed potatoes.

# Expert Tips:

01 -
  • The slow cooker does all the work while you handle everything else on your to-do list.
  • That peach and chili combination tastes like summer and comfort had a delicious baby.
  • Guests think you spent hours when you really spent fifteen minutes rolling meatballs.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Don't skip wetting your hands when rolling meatballs or you'll spend ten minutes scrubbing meat off your palms.
  • If your glaze looks thin after cooking, remove the lid and let it cook on high for 15 minutes to thicken it up.
  • Broiling the meatballs first isn't required, but it keeps them from falling apart when you stir them in the glaze.
03 -
  • Use a small cookie scoop to portion the meatballs so they're all the same size and cook evenly.
  • Line your baking sheet with parchment paper if you're broiling them, and cleanup becomes a breeze.
  • Taste the glaze before pouring it over the meatballs and adjust the vinegar or sweetness to match your preference.
  • If you're serving these at a party, keep them on the warm setting in the slow cooker so guests can help themselves.
Return