Slow Cooker Peach Glazed Meatballs (Print Version)

Juicy beef meatballs slow-cooked in a sweet peach and chili sauce glaze with tangy Worcestershire and optional red pepper heat.

# What You'll Need:

→ Meatballs

01 - 1 ½ lbs ground beef
02 - ½ cup breadcrumbs
03 - 1 large egg
04 - ¼ cup milk
05 - 1 small onion, finely diced
06 - 2 cloves garlic, minced
07 - 1 tsp salt
08 - ½ tsp black pepper

→ Glaze

09 - 1 cup peach preserves
10 - ¾ cup chili sauce
11 - 1 tbsp Worcestershire sauce
12 - 2 tsp apple cider vinegar
13 - ½ tsp crushed red pepper flakes

# Steps to Follow:

01 - In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, garlic, salt, and pepper. Mix gently until just combined; avoid overworking the meat.
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 until smooth.
04 - Layer the meatballs in the slow cooker. Pour the peach glaze evenly over the top, ensuring all meatballs are thoroughly coated.
05 - Cover and cook on low heat for 3 hours, or until meatballs are completely cooked through and tender.
06 - Stir gently before serving. Serve hot as an appetizer with toothpicks or over steamed rice as a main dish.

# Additional Tips::

01 -
  • The slow cooker does almost all the work, leaving you free to actually enjoy your own party
  • That peach glaze hits sweet, tangy, and gently spicy all at once, the kind of flavor that makes people pause and ask whats in it
02 -
  • Do not skip the chilling step if you have time, cold meatballs hold their shape better and cook more evenly
  • The glaze thickens as it cools, so do not judge the sauce consistency while it is still hot in the cooker
03 -
  • Line your slow cooker with a liner or spray it well, that sugar heavy glaze can stick if you are not careful
  • If the sauce seems too thin after cooking, remove the lid and cook on high for 15 to 20 minutes to reduce
Return