Pin it My sister showed up one evening with a jar of peach preserves she didn't know what to do with, and I had a pound of ground beef thawing on the counter. We stood in the kitchen tossing around ideas until I remembered a sweet-and-sour meatball recipe from years ago. What came out of the slow cooker that night surprised us both: glossy, sticky meatballs with just enough heat to balance the fruit. We ate them straight from the pot with toothpicks, laughing at how something so simple could taste this good.
I made these for a potluck once and watched people come back three times, pretending they were getting one for a friend. The sweetness from the peach preserves plays so well against the tangy chili sauce that even kids who claim they hate meatballs were asking for seconds. One guest asked if I'd catered it, and I just smiled and said it took me all of fifteen minutes to get everything into the slow cooker.
Ingredients
- Ground beef: I use 80/20 for flavor and moisture, but leaner beef works if you prefer less grease in the finished sauce.
- Breadcrumbs: These keep the meatballs tender and help them hold their shape during the long, slow simmer.
- Egg: Acts as the binder that keeps everything from falling apart when you stir the glaze.
- Parmesan cheese: Adds a salty, nutty depth that you might not expect but will definitely notice.
- Garlic and onion: Finely diced onion melts into the meat, and fresh garlic gives each bite a little punch.
- Milk: Just a splash keeps the mixture from getting too dense or dry.
- Salt and black pepper: Season generously here because the glaze is sweet and needs that savory backbone.
- Peach preserves: The star of the glaze, bringing fruity sweetness and a glossy finish.
- Chili sauce: Not hot sauce, but the ketchup-style chili sauce that adds tang and a hint of spice.
- Apple cider vinegar: Cuts through the sweetness and brightens the whole glaze.
- Worcestershire sauce: Adds umami and a little complexity that makes people wonder what your secret is.
- Crushed red pepper flakes: Optional, but a pinch gives the glaze a gentle warmth that balances the peach.
Instructions
- Mix the Meatball Base:
- In a large bowl, combine the beef, breadcrumbs, egg, Parmesan, garlic, onion, milk, salt, and pepper. Use your hands or a fork to mix until just combined, being careful not to overwork the meat or the meatballs will turn out tough.
- Shape the Meatballs:
- Roll the mixture into one-inch balls and place them on a baking sheet. If you want a little extra texture and color, broil them on high for about five minutes to get some caramelization on top.
- Make the Peach Glaze:
- In a separate bowl, whisk together the peach preserves, chili sauce, apple cider vinegar, Worcestershire sauce, and red pepper flakes until smooth. The glaze should be thick but pourable.
- Load the Slow Cooker:
- Place the meatballs in the slow cooker in a single layer if possible, then pour the glaze over them. Give everything a gentle stir to coat each meatball without breaking them apart.
- Cook Low and Slow:
- Cover and cook on low for three hours, until the meatballs are cooked through and the glaze has thickened into a sticky, shiny coating. Resist the urge to lift the lid too often or you'll lose heat.
- Serve Warm:
- Use a slotted spoon to transfer the meatballs to a serving dish, then drizzle extra glaze over the top. Serve with toothpicks for a party or spoon them over rice for a full meal.
Pin it The first time I served these at a family dinner, my nephew declared them better than dessert and ate seven before anyone noticed. My brother-in-law, who usually avoids anything with fruit in savory dishes, quietly asked for the recipe on his way out. That night, I realized this dish had crossed some invisible line from experiment to tradition.
Swapping the Protein
Ground turkey or chicken works beautifully here if you want something lighter, though the meatballs will be a bit more delicate. I add an extra tablespoon of breadcrumbs and handle them gently when stirring. The glaze is forgiving and coats leaner meat just as well, so don't worry about losing flavor.
Serving Suggestions
These meatballs shine as an appetizer with toothpicks and napkins, but I've also piled them over jasmine rice with steamed broccoli for a weeknight dinner that feels special. Mashed potatoes are another great base if you want something heartier. Leftovers reheat beautifully and sometimes taste even better the next day when the glaze has had more time to soak in.
Make-Ahead and Storage Tips
You can roll the meatballs the night before and keep them covered in the fridge, which makes morning prep almost instant. The cooked meatballs store in an airtight container in the fridge for up to four days, and they freeze well for up to three months. I like to freeze them in the glaze so they reheat with all that sticky sweetness intact.
- Thaw frozen meatballs in the fridge overnight before reheating gently on the stovetop or in the microwave.
- If the glaze separates after freezing, a quick stir over low heat brings it back together.
- Double the batch and freeze half for an easy meal later when you don't feel like cooking from scratch.
Pin it These meatballs have become my go-to when I need something that impresses without stress. They've carried me through potlucks, busy weeknights, and surprise guests, and they've never let me down.
Recipe FAQ
- → Can I use a different type of meat?
Yes, you can substitute ground turkey or ground chicken for a lighter version. The cooking time remains the same.
- → Do I need to brown the meatballs first?
Browning is optional but recommended. A quick 5-minute broil adds texture and improves the final appearance of the meatballs.
- → Can I make this spicier?
Absolutely. Add more crushed red pepper flakes or stir in a splash of hot sauce to the glaze for extra heat.
- → What can I serve with these meatballs?
Serve as an appetizer with toothpicks, or as a main dish over steamed rice, mashed potatoes, or egg noodles.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
- → Can I freeze these meatballs?
Yes, freeze cooked meatballs with the glaze in freezer-safe containers for up to 3 months. Thaw overnight and reheat before serving.