Slow Cooker Peach Glazed Meatballs (Printable Version)

Tender beef meatballs coated in a sweet and tangy peach chili sauce glaze

# What You Need:

→ Meatballs

01 - 1.5 lbs 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

# How-to Steps:

01 - In a large bowl, combine ground beef, breadcrumbs, egg, milk, diced onion, minced garlic, salt, and black pepper. Mix gently until just combined without overworking 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 the slow cooker and pour the peach glaze evenly over them, ensuring complete coating.
05 - Cover and cook on low for 3 hours until meatballs are fully cooked through and tender.
06 - Gently stir before serving. Present hot as an appetizer with toothpicks or over steamed rice as a main course.

# Expert Advice:

01 -
  • These meatballs hold their flavor and texture beautifully even when made ahead, which I discovered accidentally when I had to reheat them for unexpected guests.
  • The combination of juicy meat with that sticky glaze creates the kind of food that people instinctively reach for with one hand while talking with the other.
02 -
  • My first batch turned out dry because I formed the meatballs too tightly, compressing the meat and creating tough results instead of tender bites.
  • Adding the vinegar to the glaze was a game-changer I discovered by accident when trying to cut the sweetness, and now I never skip it.
03 -
  • Chill the meat mixture for 30 minutes before rolling into balls for easier handling and better texture.
  • If you prefer a thicker glaze, remove the lid for the final 30 minutes of cooking to let some moisture evaporate.
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