Slow Cooker Peach Glazed Meatballs (Printable)

Tender meatballs in sweet and tangy peach glaze. Perfect for parties or family meals in your slow cooker.

# What You Need:

→ For the Meatballs

01 - 1.5 lbs 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

→ For the 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 Make It:

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, avoiding overworking the mixture.
02 - Roll mixture into 1-inch meatballs and arrange on a baking sheet.
03 - Broil meatballs on high for 5 minutes to brown the tops and enhance texture.
04 - In a separate bowl, whisk together peach preserves, chili sauce, apple cider vinegar, Worcestershire sauce, and crushed red pepper flakes until well combined.
05 - Transfer meatballs to slow cooker and pour peach glaze over them. Gently stir to coat all meatballs evenly.
06 - Cover and cook on LOW setting for 3 hours until meatballs are cooked through and thoroughly glazed.
07 - Transfer to serving dish and serve warm as an appetizer with toothpicks or as a main dish over rice.

# Expert Suggestions:

01 -
  • The glaze turns impossibly glossy and clings to every meatball without any babysitting.
  • You can prep everything in the morning and let the slow cooker do the work while you handle life.
  • The sweet and tangy flavor surprises everyone who expects typical barbecue or marinara.
  • Leftovers taste even better the next day when the flavors have completely melded together.
02 -
  • Don't skip the broiling step if you want a deeper flavor, those few minutes of browning add a caramelized note that makes a real difference.
  • Resist the urge to lift the slow cooker lid during cooking, every peek releases heat and adds time to the process.
  • If the glaze looks too thin at the end, leave the lid off for the last 20 minutes to let it reduce and thicken naturally.
03 -
  • Use a small cookie scoop to portion the meatballs quickly and keep them all the same size for even cooking.
  • Line your baking sheet with parchment paper before rolling the meatballs to make cleanup almost effortless.
  • Taste the glaze before pouring it over the meatballs and adjust the vinegar or preserves to match your preference for sweet or tangy.
  • If you like extra heat, add a diced jalapeño to the glaze or a few dashes of your favorite hot sauce.
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