Slow Cooker Peach Glazed Meatballs (Print version)

Tender meatballs in a sweet peach-chili glaze, perfect for parties or easy dinners.

# What You Need:

→ Meatballs

01 - 1.5 pounds ground beef
02 - 0.5 cup breadcrumbs
03 - 1 large egg
04 - 0.25 cup whole 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

# How to Make:

01 - In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, diced onion, minced garlic, salt, and black pepper. Mix gently until just combined, being careful not to overwork the mixture.
02 - Form the mixture into 1-inch meatballs and arrange them on a baking sheet.
03 - In a separate bowl, whisk together peach preserves, chili sauce, Worcestershire sauce, apple cider vinegar, and crushed red pepper flakes until well combined.
04 - Transfer the meatballs to the slow cooker and pour the peach glaze evenly over the top, 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 - Gently stir the meatballs before serving. Serve hot as an appetizer with toothpicks or as a main dish over steamed rice.

# Expert tips:

01 -
  • They practically cook themselves while you handle everything else, making weeknight dinners feel less like a chore.
  • The unexpected sweetness from peach preserves paired with savory meat creates a flavor combination that keeps people guessing and asking for the recipe.
  • Whether you're feeding a crowd at a party or serving them over rice for a quiet dinner, this one dish works for almost any occasion.
02 -
  • Don't skip the gentle mixing step—I learned this the hard way when I made a batch that turned out rubbery and dense because I was trying to be efficient and overmixed.
  • The slow cooker does most of the work, but stirring them once halfway through prevents the bottom ones from sticking and helps them cook more evenly.
03 -
  • Room temperature meatballs cook more evenly than cold ones, so let them sit out for ten minutes before adding them to the slow cooker if you have the time.
  • The secret to meatballs that stay tender through long cooking is using a combination of breadcrumbs and milk—this keeps them moist instead of drying out like they sometimes do in the oven.
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