Slow Cooker Peach Glazed Meatballs (Printer-Friendly)

Tender meatballs in sweet and tangy peach glaze, perfect for parties or easy weeknight dinners in the slow cooker.

# What You'll Need:

→ For the 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

→ For the 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

# How To Make:

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 mixture.
02 - Roll mixture into 1-inch diameter meatballs and place on a baking sheet.
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 coat all meatballs evenly.
06 - Cover and cook on LOW setting for 3 hours, or until meatballs are cooked through and thoroughly glazed.
07 - Transfer to a serving dish and serve warm as an appetizer with toothpicks or as a main dish over rice, steamed vegetables, or mashed potatoes.

# Expert Tips:

01 -
  • The sweet peach and tangy chili combo tastes like summer in the South, even in February.
  • You can prep everything in the morning and come home to dinner already done.
  • They work as a fancy appetizer or a weeknight main dish over rice.
  • Leftovers taste even better the next day when the glaze thickens up.
02 -
  • Don't skip the broiling step if you have time, it keeps the meatballs from falling apart in the sauce.
  • Stir gently when you add the glaze or you'll break the meatballs and end up with meat chunks instead.
  • If the sauce looks too thick after cooking, stir in a splash of water or chicken broth to loosen it.
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 so cleanup takes thirty seconds instead of ten minutes.
  • Taste the glaze before you pour it over the meatballs and adjust the vinegar or preserves to match your preference.
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