Slow Cooker Peach Glazed Meatballs (Printable)

Tender beef meatballs slow-cooked in a sweet peach and chili sauce glaze, perfect for gatherings or weeknight dinners.

# What You 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, optional

# Directions:

01 - In a large bowl, combine ground beef, breadcrumbs, egg, milk, diced onion, minced garlic, salt, and black pepper. Mix gently until just combined, avoiding overworking the mixture.
02 - Form the mixture into 1-inch meatballs and arrange on a baking sheet.
03 - In a separate bowl, whisk together peach preserves, chili sauce, Worcestershire sauce, apple cider vinegar, and red pepper flakes until smooth.
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 setting for 3 hours until meatballs are cooked through and tender.
06 - Stir gently before serving. Serve hot as an appetizer with toothpicks or as a main dish over rice.

# Expert Advice:

01 -
  • They cook hands-off for three hours while you literally do anything else.
  • The peach-and-chili combination is unexpectedly addictive and gets people asking what your secret ingredient is.
  • Works perfectly as party appetizers or served over rice for an actual dinner, so it's flexible without being boring.
02 -
  • Don't overwork the meatball mixture or they'll end up tough and rubbery instead of tender and yielding.
  • The glaze thickens as it simmers, so don't panic if it looks thin when you first add it to the slow cooker.
03 -
  • Line your slow cooker with a slow cooker liner before adding the meatballs for cleanup that takes thirty seconds instead of thirty minutes.
  • Chilling the meatball mixture for even thirty minutes before rolling makes them hold their shape better, especially in a warm kitchen.
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