Slow Cooker Peach Glazed Meatballs (Printable)

Tender meatballs simmered in sweet peach preserves and tangy chili sauce for an easy crowd-pleasing dish.

# What You’ll 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:

01 - In a large 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 meat mixture into 1-inch diameter meatballs and arrange on a baking sheet.
03 - For enhanced texture and browning, broil meatballs on high for 5 minutes until the tops are golden brown.
04 - In a separate bowl, whisk together peach preserves, chili sauce, apple cider vinegar, Worcestershire sauce, and crushed red pepper flakes until well blended.
05 - Transfer meatballs to the slow cooker and pour the prepared peach glaze over them. Gently stir to ensure even coating.
06 - Cover the slow cooker and cook on LOW setting for 3 hours, or until meatballs are cooked through and thoroughly glazed.
07 - Transfer meatballs to a serving dish. Serve warm as an appetizer with toothpicks or as a main dish over steamed rice or mashed potatoes.

# Expert Advice:

01 -
  • They practically cook themselves in the slow cooker, freeing you up for everything else on party day.
  • The peach-chili combination hits that sweet and savory sweet spot that keeps people reaching for just one more.
  • Whether you're feeding a crowd or your own family, they disappear fast and leave everyone asking for the recipe.
02 -
  • Don't mix the meat mixture with your hands unless absolutely necessary—use a fork or wooden spoon to keep from compacting it and making dense, heavy meatballs.
  • If your glaze tastes too cloyingly sweet once it's simmering, a splash more apple cider vinegar fixes it instantly, so taste and adjust before serving.
03 -
  • Don't skip the optional broiling step if you have time—those browned tops give the finished meatballs a better texture and appearance.
  • Taste your glaze before pouring it over the meatballs and adjust the vinegar-to-sweetness ratio to your preference, since every brand of preserves tastes slightly different.
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