Slow Cooker Peach Glazed Meatballs (Printer-Friendly)

Tender meatballs in sweet peach glaze with tangy chili sauce, perfect for parties or dinner over rice.

# What You'll Need:

→ Meatballs

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

# Directions:

01 - Combine ground beef, breadcrumbs, egg, milk, diced onion, minced garlic, salt, and pepper in a large bowl. Mix gently until just combined, being careful not to overwork the mixture.
02 - Shape the mixture into 1-inch meatballs and arrange on a baking sheet.
03 - In a separate bowl, whisk together peach preserves, chili sauce, Worcestershire sauce, apple cider vinegar, and red pepper flakes if using.
04 - Transfer meatballs to slow cooker and pour the peach glaze evenly over them, ensuring complete coating.
05 - Cover and cook on low setting for 3 hours until meatballs are cooked through and tender.
06 - Gently stir meatballs before serving. Serve hot as an appetizer with toothpicks or over steamed rice as a main dish.

# Expert Suggestions:

01 -
  • Effortless slow cooker preparation that saves time.
  • A unique sweet and tangy flavor profile from peach preserves and chili sauce.
  • Versatile enough to serve as a party snack or a main course.
02 -
  • Ensure all meatballs are uniform in size for even cooking.
  • Double-check labels on chili sauce and Worcestershire sauce if you have soy or gluten sensitivities.
  • For a smoother glaze, you can briefly pulse the peach preserves in a blender before mixing.
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