Slow Cooker Peach Glazed Meatballs

My neighbor showed up with her slow cooker one Sunday morning, promising me something I'd never forget. She plugged it in on my counter, dumped in what looked like a jar of jam and a bottle of red sauce, then nestled in a pile of browned meatballs. Three hours later, my kitchen smelled like a state fair stand and a barbecue pit had a baby. I've made these peach glazed meatballs at least a dozen times since, and every single person asks for the recipe before they leave.

I brought a slow cooker full of these to a potluck once, and within twenty minutes the insert was empty except for a glossy smear of glaze. One guy stood there with a toothpick in each hand, looking genuinely sad. My friend Katie texted me the next day asking if I'd cater her birthday party with just meatballs. I didn't, but I did make a double batch and she still talks about it.

Ingredients

• Ground beef (1 ½ lbs): I use 80/20 for flavor, but 90/10 works if you want less grease pooling at the bottom.
• Breadcrumbs (½ cup): These keep the meatballs tender instead of dense, and I've used panko in a pinch with no complaints.
• Egg (1 large): The binder that holds everything together, don't skip it or you'll have crumbles instead of balls.
• Parmesan cheese (¼ cup, grated): Adds a salty, nutty backbone that makes people wonder what the secret ingredient is.
• Garlic (2 cloves, minced): Fresh is best, but I've used jarred minced garlic when I'm lazy and it still works.
• Onion (¼ cup, finely diced): Dice it small so it melts into the meat, nobody wants a chunk of raw onion in a meatball.
• Milk (2 tbsp): Keeps the breadcrumbs soft and the whole thing moist, whole milk is ideal but any kind does the job.
• Salt (1 tsp) and black pepper (½ tsp): Season the meat itself, the glaze is sweet so this balances everything out.
• Peach preserves (1 cup): The star of the glaze, I like ones with visible chunks of peach for texture.
• Chili sauce (½ cup): Not hot sauce, the ketchup-style chili sauce in a bottle, it's tangy and a little sweet.
• Apple cider vinegar (2 tbsp): Cuts through the sweetness and adds a bright, sharp note.
• Worcestershire sauce (1 tbsp): Brings umami and depth, a little goes a long way.
• Crushed red pepper flakes (¼ tsp, optional): I always add them because I like a tiny kick, but skip if you're feeding kids.

Instructions

Mix the meatball base:

Combine the beef, breadcrumbs, egg, Parmesan, garlic, onion, milk, salt, and pepper in a big bowl. Use your hands and mix gently until just combined, overmixing makes them tough.

Shape the meatballs:

Roll the mixture into balls about 1 inch across, I usually get around 24 to 28 depending on how generous I am. Line them up on a baking sheet so they don't touch.

Brown them (optional but worth it):

Turn your broiler on high and slide the sheet under for about 5 minutes until the tops are browned and a little crispy. This step adds flavor and helps them hold together in the slow cooker.

Make the peach glaze:

Whisk the peach preserves, chili sauce, vinegar, Worcestershire, and red pepper flakes in a bowl until smooth. It'll look too thick at first, but it loosens up as it cooks.

Combine and slow cook:

Put the meatballs in your slow cooker and pour the glaze over them, stirring gently so everything gets coated. Cover and cook on low for 3 hours until the meatballs are cooked through and the sauce is glossy.

Serve:

Use a slotted spoon to scoop them out and serve warm with toothpicks for a party, or spoon them over rice with extra glaze for dinner.

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The first time I served these at a family dinner, my uncle ate seven and then asked if I'd made them from scratch. When I said yes, he looked genuinely shocked, like I'd just told him I built the slow cooker too. My aunt elbowed him and said, "She's been cooking for years, genius." Now he requests them every holiday, and I always make extra because he's not the only one who goes back for seconds.

Making It Your Own

I've swapped ground turkey for the beef when I wanted something lighter, and it worked perfectly as long as I added an extra tablespoon of milk to keep them moist. My sister uses ground chicken and says her kids don't even notice the difference. If you want more heat, add a few dashes of hot sauce to the glaze or double the red pepper flakes. I've also stirred in a teaspoon of grated fresh ginger once, and it gave the whole thing a subtle warmth that people loved but couldn't quite name.

Serving Suggestions

These are perfect over white rice with the extra glaze drizzled on top, but I've also served them with mashed potatoes and it felt like fancy comfort food. For parties, I just leave the slow cooker on warm with a stack of toothpicks next to it and let people help themselves. One time I put them in slider buns with a little shredded cabbage, and they disappeared faster than when I serve them plain. If you've got leftover glaze, toss it with roasted Brussels sprouts or drizzle it over grilled chicken.

Storage and Reheating

Leftovers keep in the fridge for up to four days in an airtight container, and honestly they taste even better the next day when the flavors have had time to settle. I reheat them gently in a skillet over medium-low heat with a splash of water to keep the glaze from scorching. You can freeze them too, just let them cool completely first and store them in a freezer-safe container for up to three months.

• Thaw overnight in the fridge before reheating for the best texture.
• Don't microwave them on high or the meatballs get rubbery.
• Add a little extra peach preserves when reheating if the glaze has thickened too much.

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Every time I make these, someone tells me they taste like a memory they can't quite place, something sweet and savory and a little bit nostalgic. I think that's the best compliment a recipe can get.

Recipe FAQs

→ Can I use a different type of meat for these meatballs?

Yes, you can substitute ground turkey or chicken for a lighter version. The cooking time remains the same, and the peach glaze pairs well with all varieties.

→ Do I need to brown the meatballs before slow cooking?

Browning is optional but recommended. A quick 5-minute broil before adding to the slow cooker enhances texture and adds a deeper flavor to the finished dish.

→ How can I make the glaze spicier?

Add the optional crushed red pepper flakes to the glaze, or incorporate a splash of hot sauce. Adjust the heat level to your preference by adding more or less spice.

→ What should I serve with these meatballs?

Serve as an appetizer with toothpicks for parties, or as a main dish over steamed rice, mashed potatoes, or egg noodles for a complete meal.

→ Can I make these meatballs ahead of time?

Yes, you can form the meatballs up to 24 hours in advance and refrigerate them. You can also prepare the glaze separately and combine everything in the slow cooker when ready to cook.

→ How do I store leftovers?

Store cooled meatballs and glaze in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.