Slow Cooker Peach Glazed Meatballs (Printable)

Tender meatballs in sweet peach glaze with chili sauce. Perfect for parties or easy family dinners.

# 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, optional

# How To Make It:

01 - In a large mixing bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, diced onion, milk, salt, and black pepper. Mix until just combined, being careful not to overwork the mixture.
02 - Roll the mixture into 1-inch meatballs and place them on a baking sheet, spacing them evenly.
03 - If desired, broil meatballs on high for 5 minutes to brown the tops and improve texture. This step enhances flavor development.
04 - In a separate bowl, whisk together peach preserves, chili sauce, apple cider vinegar, Worcestershire sauce, and crushed red pepper flakes until well combined.
05 - Transfer meatballs to the slow cooker and pour the peach glaze over them. Gently stir to ensure all meatballs are evenly coated.
06 - Cover the slow cooker and cook on LOW for 3 hours, until meatballs are cooked through and glazed.
07 - Serve warm as an appetizer with toothpicks or as a main dish over rice or mashed potatoes.

# Expert Advice:

01 -
  • The peach glaze clings to every meatball and creates a shiny, irresistible coating that tastes like summer and comfort all at once.
  • You can prep everything in the morning, turn on the slow cooker, and come home to a meal that feels like you worked much harder than you did.
  • These meatballs work as finger food at a party or piled over rice for dinner, so you get two recipes in one.
02 -
  • Don't skip the broiling step if you have time, because that quick blast of heat gives the meatballs a firmer exterior that holds up better in the glaze.
  • If your glaze looks too thin after cooking, remove the meatballs and simmer the sauce on the stovetop for a few minutes to thicken it up.
  • Use a cookie scoop to portion the meatballs evenly so they all cook at the same rate.
03 -
  • A little splash of hot sauce in the glaze adds complexity without making it spicy, just enough to keep things interesting.
  • Line your baking sheet with parchment paper if you broil the meatballs, because cleanup becomes one less thing to worry about.
  • Taste the glaze before pouring it over the meatballs and adjust the vinegar or sweetness to match your preference.
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