Slow Cooker Peach Glazed Meatballs (Print Version)

Tender meatballs in sweet and tangy peach glaze, perfect for parties or family meals. Easy slow cooker method.

# What You Need:

→ Meatballs

01 - 1.5 pounds 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

→ 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, garlic, onion, milk, salt, and 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 improve texture.
04 - In a separate bowl, whisk together peach preserves, chili sauce, apple cider vinegar, Worcestershire sauce, and crushed red pepper flakes.
05 - Place meatballs in the slow cooker and pour the peach glaze over them. Gently stir to coat.
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 Advice:

01 -
  • The slow cooker does all the work while you go about your day, no stirring or checking required.
  • The glaze is sticky, tangy, and just sweet enough to make people go back for seconds without feeling like dessert.
  • You can serve them straight from the pot at a party or pile them over rice for a quick weeknight dinner.
02 -
  • Don't skip the milk in the meatball mixture, it keeps them moist and tender even after hours in the slow cooker.
  • If your glaze looks too thick after cooking, stir in a tablespoon of water or vinegar to loosen it up.
  • Browning the meatballs first isn't required, but it gives them a better texture and keeps them from feeling mushy.
03 -
  • Use a small cookie scoop to roll evenly sized meatballs so they cook at the same rate and look uniform on the plate.
  • If you're short on time, use frozen pre made meatballs and just toss them in the glaze, it's a total shortcut that still tastes homemade.
  • Let the meatballs rest in the glaze for 10 minutes after cooking, they'll soak up even more flavor and the sauce will thicken beautifully.
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