Slow Cooker Peach Glazed Meatballs (Printable)

Tender meatballs in sweet peach glaze with chili sauce. Perfect for parties or weeknight dinners in your slow cooker.

# Ingredient List:

→ For the 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

→ For the 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 Steps:

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 Hints:

01 -
  • The slow cooker does all the work while you do literally anything else.
  • Sweet and tangy glaze tastes fancy but comes together in under five minutes.
  • Freezes beautifully, so you can make a double batch and thank yourself later.
  • Works as an appetizer or dinner depending on what kind of day you're having.
02 -
  • Don't skip the broiling step if you have time, it makes a real difference in texture and flavor.
  • If your glaze looks too thin after cooking, leave the lid off for the last 20 minutes to let it reduce.
  • Use a cookie scoop to portion the meatballs so they're all the same size and cook evenly.
03 -
  • Wet your hands slightly when rolling the meatballs so the mixture doesn't stick to your fingers.
  • Don't lift the slow cooker lid more than once or twice, every peek adds 15 minutes to the cook time.
  • If the glaze tastes too sweet, a squeeze of fresh lemon juice at the end brings everything into balance.
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