Slow Cooker Peach Glazed Meatballs (Printable Version)

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

# How To Make It:

01 - In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, garlic, salt, and pepper. Mix gently until just combined without overworking the mixture.
02 - Form 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 until smooth.
04 - Transfer meatballs to slow cooker and pour peach glaze evenly over them, ensuring complete coating.
05 - Cover and cook on low for 3 hours until meatballs are cooked through and tender.
06 - Stir gently and serve hot as an appetizer with toothpicks or as a main dish over steamed rice and vegetables.

# Expert Advice:

01 -
  • The glaze develops this incredible glossy shine that makes people think you spent hours on these, when really the slow cooker does all the heavy lifting.
  • Sweet peach and tangy chili sauce create a flavor combo that somehow works for both casual parties and actual dinner, no apologies needed.
  • You can make a huge batch without heating up your kitchen, which feels like a cheat code during warm months.
02 -
  • Don't skip the gentle mixing step—I once got impatient and worked the meat too hard, and those meatballs came out so tough that even the slow cooker couldn't save them, so restraint really is the secret.
  • If your glaze seems too thin after cooking, you can make a slurry with cornstarch and water and stir it in during the last 15 minutes to get that restaurant-quality gloss.
03 -
  • Brown the meatballs in a skillet for 2-3 minutes before adding to the slow cooker if you want extra depth of flavor and a more caramelized exterior, though honestly it's not necessary because the glaze is doing all the work.
  • Make the glaze the night before and store it in the refrigerator so you only have to form and layer the meatballs on the day you're cooking, turning this into a truly low-stress dinner solution.
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