Slow Cooker Peach Glazed Meatballs (Print Version)

Tender beef meatballs cooked low and slow in a sweet peach and chili sauce glaze. Easy appetizer or main dish ready in just 3 hours.

# Components:

→ 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

# Method:

01 - Combine ground beef, breadcrumbs, egg, milk, diced onion, minced garlic, salt, and pepper in a large bowl. Mix gently until just incorporated, avoiding overworking the mixture.
02 - Shape the mixture into 1-inch meatballs and arrange on a baking sheet.
03 - Whisk together peach preserves, chili sauce, Worcestershire sauce, apple cider vinegar, and red pepper flakes in a separate bowl.
04 - Layer meatballs into the slow cooker and pour glaze evenly over them, ensuring complete coating.
05 - Cover and cook on low setting for 3 hours until meatballs are cooked through and tender.
06 - Gently stir before serving. Present hot as an appetizer with toothpicks or alongside steamed rice and vegetables as a main course.

# Expert Advice:

01 -
  • They're ridiculously easy to throw together, leaving your hands free for actual party hosting instead of standing in the kitchen.
  • That peach and chili sauce combination tastes like you spent hours developing the flavor, but it's just happy accident chemistry.
  • The slow cooker does all the heavy lifting, turning simple ground beef into something tender and glazed without any real effort on your part.
02 -
  • Don't skip the mixing bowl step for the glaze—I once just dumped everything into the slow cooker and the chili sauce never fully incorporated with the peach preserves, creating pockets of weirdness.
  • The milk in the meatball mixture isn't optional like some recipes suggest; it's what keeps them from becoming hockey pucks in the slow cooker's heat.
03 -
  • Don't brown the meatballs first—you'll be tempted, but the slow cooker method is actually foolproof without that extra step and saves you time and dishes.
  • Taste the glaze before pouring it over the meatballs and adjust the vinegar or salt to your preference, because slow cooking intensifies flavors and you want to start on the right note.
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