Slow Cooker Peach Glazed Meatballs (Printable)

Tender beef meatballs slow-cooked in a sweet and tangy peach chili glaze. Ideal for gatherings or served over rice for a hearty meal.

# Ingredient List:

→ Meatballs

01 - 1.5 lbs 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

# Directions:

01 - In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, garlic, salt, and pepper. Mix gently until just combined without 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 well combined.
04 - Transfer meatballs to slow cooker and pour the peach glaze evenly over the top, ensuring all meatballs are coated. Cover and cook on low setting for 3 hours until meatballs are cooked through and tender.
05 - Gently stir before serving. Serve hot as an appetizer with toothpicks or over steamed rice and vegetables as a main dish.

# Expert Suggestions:

01 -
  • These meatballs pull double duty as both an irresistible appetizer with toothpicks or a satisfying main course over rice, making them perfect for those nights when plans suddenly change.
  • The sweet-tangy balance from the peach preserves and chili sauce creates this magical glaze that even the pickiest eaters at your table will be asking about.
02 -
  • Do not form the meatballs too tightly or you will end up with tough little meat rocks instead of tender bites, no matter how long you slow cook them.
  • The glaze will look thin when you first pour it over the raw meatballs, but as everything cooks, the fat from the meat and the sugars in the preserves create the most beautiful sticky-shiny coating.
03 -
  • After years of making these, I discovered that chilling the formed meatballs for 15 minutes before adding them to the slow cooker helps them hold their shape better during cooking.
  • Reserve about a quarter cup of the glaze mixture and brush it over the meatballs during the last 30 minutes of cooking for an extra glossy, intensified flavor finish.
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