Slow Cooker Peach Glazed Meatballs (Print Version)

Tender meatballs in sweet peach preserves and tangy chili sauce, perfect for parties or dinner.

# What You'll Need:

→ Meatballs

01 - 1.5 pounds ground beef
02 - 0.5 cup breadcrumbs
03 - 1 large egg
04 - 0.25 cup milk
05 - 1 small onion, finely diced
06 - 2 cloves garlic, minced
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper

→ Glaze

09 - 1 cup peach preserves
10 - 0.75 cup chili sauce
11 - 1 tablespoon Worcestershire sauce
12 - 2 teaspoons apple cider vinegar
13 - 0.5 teaspoon crushed red pepper flakes

# Method:

01 - Combine ground beef, breadcrumbs, egg, milk, diced onion, minced garlic, salt, and black pepper in a large bowl. Mix gently until ingredients are just combined without overworking the mixture.
02 - Shape the mixture into 1-inch meatballs and arrange them on a baking sheet.
03 - Whisk together peach preserves, chili sauce, Worcestershire sauce, apple cider vinegar, and crushed red pepper flakes in a separate bowl until well combined.
04 - Transfer meatballs to the slow cooker and pour the peach glaze evenly over them, ensuring all meatballs are thoroughly coated.
05 - Cover the slow cooker and cook on low heat for 3 hours until meatballs are cooked through and tender.
06 - Gently stir the meatballs before serving. Serve hot as an appetizer or over rice as a main dish.

# Expert Advice:

01 -
  • The sweet and tangy glaze provides a unique flavor profile that is always a crowd-pleaser.
  • Slow cooking makes the beef meatballs incredibly tender and juicy with minimal hands-on effort.
  • It is a versatile recipe that works perfectly as both a party appetizer and a comforting main course.
02 -
  • Avoid overworking the meat mixture to prevent the meatballs from becoming tough.
  • Always stir the meatballs gently before serving to maintain their shape while redistributing the glaze.
  • Check the labels on your chili and Worcestershire sauces to ensure they meet your specific dietary or allergen needs.
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