Slow Cooker Peach Glazed Meatballs (Printable)

Tender meatballs in sweet peach preserves and tangy chili sauce, perfect for parties or dinner.

# What You'll Need:

→ Meatballs

01 - 1.5 pounds ground beef
02 - 0.5 cup breadcrumbs
03 - 1 large egg
04 - 0.25 cup whole 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 mixing bowl, combine ground beef, breadcrumbs, egg, milk, finely 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 them 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 coverage.
05 - Cover the slow cooker and cook on low setting for 3 hours until meatballs are cooked through and tender.
06 - Gently stir the meatballs and serve hot as an appetizer with toothpicks or over steamed rice as a main course.

# Expert Tips:

01 -
  • They taste like you fussed for hours when really you just mixed and waited.
  • That sweet-tangy-spicy balance hits different—nobody expects peach and chili together until they taste it.
  • Works as a party appetizer or a weeknight dinner over rice depending on your mood.
02 -
  • Don't overcrowd the slow cooker or the meatballs will steam instead of braise—they need space to sit in that glaze.
  • The peach preserves will break down and the glaze will thicken naturally as it cooks, so resist the urge to add cornstarch or flour.
03 -
  • Set a timer for two hours and peek—if the glaze looks thin, you can leave them uncovered for the final hour to reduce it faster.
  • Room temperature meatballs go into the slow cooker faster than cold ones, so let them sit out while you prep the glaze.
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