Slow Cooker Peach Glazed Meatballs (Printable View)

Tender meatballs in sweet peach glaze with chili sauce. Perfect for parties or easy weeknight dinners.

# What You'll Need:

→ Meatballs

01 - 1½ pounds ground beef
02 - ½ cup breadcrumbs
03 - 1 large egg
04 - ¼ cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - ¼ cup finely diced onion
07 - 2 tablespoons milk
08 - 1 teaspoon salt
09 - ½ teaspoon ground black pepper

→ Peach Glaze

10 - 1 cup peach preserves
11 - ½ cup chili sauce
12 - 2 tablespoons apple cider vinegar
13 - 1 tablespoon Worcestershire sauce
14 - ¼ teaspoon crushed red pepper flakes, optional

# How To Make It:

01 - Combine ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, diced onion, milk, salt, and black pepper in a large bowl. 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 in a single layer.
03 - For enhanced browning and texture, broil meatballs on high for 5 minutes until tops are golden brown.
04 - In a separate bowl, whisk together peach preserves, chili sauce, apple cider vinegar, Worcestershire sauce, and 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 and cook on LOW setting for 3 hours until meatballs are cooked through and tender, glazed with the peach sauce.
07 - Transfer to a serving dish and serve warm as an appetizer with toothpicks or as a main course over steamed rice or mashed potatoes.

# Expert Advice:

01 -
  • The slow cooker does all the work while you do literally anything else.
  • Sweet peach glaze balanced with tangy chili sauce hits every taste bud at once.
  • They taste like you fussed, but you really just rolled some meat and walked away.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Don't skip the broiling step if you have time, it really does improve the texture and keeps them from feeling mushy.
  • If your glaze looks thin after cooking, remove the meatballs and simmer the sauce on the stove for a few minutes to thicken it up.
  • Let the meatballs rest in the glaze for 10 minutes after cooking so they soak up even more flavor.
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 before broiling to save yourself scrubbing later.
  • If the glaze starts to burn around the edges of the slow cooker, give everything a gentle stir halfway through.
  • Double the recipe and freeze half uncooked for an even faster meal next time.
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