Slow Cooker Peach Glazed Meatballs (Printable)

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

# What You Need:

→ For the Meatballs

01 - 1 1/2 lbs ground beef
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 1/4 cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 1/4 cup finely diced onion
07 - 2 tablespoons milk
08 - 1 teaspoon salt
09 - 1/2 teaspoon ground black pepper

→ For the Peach Glaze

10 - 1 cup peach preserves
11 - 1/2 cup chili sauce
12 - 2 tablespoons apple cider vinegar
13 - 1 tablespoon Worcestershire sauce
14 - 1/4 teaspoon crushed red pepper flakes

# 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.
02 - Roll mixture into 1-inch meatballs and place 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 - Place meatballs in the slow cooker and pour the peach glaze over them. Gently stir to coat evenly.
06 - Cover and cook on LOW for 3 hours, or until meatballs are cooked through and glazed.
07 - Serve warm as an appetizer with toothpicks or as a main dish over rice.

# Expert Suggestions:

01 -
  • The sweet peach glaze balances tangy chili sauce in a way that surprises everyone who tries it.
  • Your slow cooker does all the work while you handle everything else on your list.
  • These meatballs taste like you fussed, but the prep is honestly easier than ordering takeout.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip the milk in the meatball mixture, it keeps them from drying out during the long cook time.
  • If your peach preserves have big chunks, mash them a bit before mixing so the glaze is smoother and coats evenly.
  • Broiling the meatballs first really does help them hold their shape, especially if you plan to stir them midway through cooking.
03 -
  • Use a small cookie scoop to portion the meatballs quickly and keep them all the same size for even cooking.
  • Line your baking sheet with parchment before broiling so cleanup takes seconds instead of scrubbing.
  • Taste the glaze before pouring it over the meatballs, some peach preserves are sweeter than others and you might want an extra splash of vinegar to balance it out.
  • If the glaze seems too thin after cooking, remove the meatballs and simmer the sauce uncovered on high for ten minutes to thicken it up.
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