Save These Slow Cooker Peach Glazed Meatballs are a delightful fusion of sweet and savory flavors, making them a standout dish for any occasion. Tender meatballs are slowly simmered in a rich, glossy sauce made from peach preserves and chili sauce, creating a comforting meal or a crowd-pleasing appetizer that requires very little active effort.
Save The beauty of this recipe lies in its simplicity. By combining basic pantry staples with a few fresh ingredients, you transform simple ground beef into a gourmet-style treat. As the meatballs cook on low for three hours, the glaze thickens and caramelizes, coating each piece in a vibrant, flavorful sauce.
Ingredients
- Meatballs: 1 ½ lbs (680 g) ground beef, ½ cup (60 g) breadcrumbs, 1 large egg, ¼ cup (60 ml) milk, 1 small onion, finely diced, 2 cloves garlic, minced, 1 tsp salt, ½ tsp black pepper.
- Glaze: 1 cup (320 g) peach preserves, ¾ cup (180 ml) chili sauce (such as Heinz), 1 tbsp Worcestershire sauce, 2 tsp apple cider vinegar, ½ tsp crushed red pepper flakes (optional).
Instructions
- Step 1
- In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, garlic, salt, and pepper. Mix gently until just combined; do not overwork.
- Step 2
- Form mixture into 1-inch (2.5 cm) meatballs and place on a baking sheet.
- Step 3
- In a separate bowl, mix together peach preserves, chili sauce, Worcestershire sauce, apple cider vinegar, and red pepper flakes.
- Step 4
- Layer the meatballs in the slow cooker. Pour the peach glaze evenly over the top, ensuring all meatballs are coated.
- Step 5
- Cover and cook on low for 3 hours, or until meatballs are cooked through and tender.
- Step 6
- Stir gently before serving. Serve hot as an appetizer or over rice for a main dish.
Zusatztipps für die Zubereitung
For the best texture, avoid overmixing the meatball ingredients, as this can make them tough. Using the slow cooker on the low setting for three hours allows the flavors to penetrate the meat while keeping it moist and tender.
Varianten und Anpassungen
You can easily adapt this dish to your preferences. Substitute the ground beef with ground turkey or chicken for a lighter version. If you enjoy a bit of heat, increase the red pepper flakes or add a dash of hot sauce to the glaze mixture.
Serviervorschläge
These meatballs are excellent served with toothpicks for easy snacking at parties. For a hearty dinner, serve them over a bed of steamed white rice with a side of vegetables to soak up the extra peach glaze.
Save Whether you are serving a crowd or preparing a family dinner, these Slow Cooker Peach Glazed Meatballs are guaranteed to be a success. Their unique blend of ingredients creates a memorable flavor profile that is both comforting and exciting.
Recipe FAQs
- → Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs and glaze up to 24 hours in advance. Store them separately in the refrigerator, then layer and cook when ready. They also reheat beautifully and often taste even better the next day as flavors meld together.
- → What type of chili sauce works best?
Heinz chili sauce is traditional for this dish, offering a mild tomato-based flavor that complements the sweet peach preserves. You can substitute with cocktail sauce or a mild tomato sauce if needed.
- → Can I use frozen meatballs instead?
Absolutely! Use 1-2 bags of frozen homestyle meatballs (about 40-48 meatballs). Place them in the slow cooker, pour the glaze over, and cook on low for 2-3 hours until heated through and coated.
- → How can I adjust the sweetness level?
To reduce sweetness, decrease peach preserves to ½ cup and increase chili sauce to 1 cup. For more tang, add extra apple cider vinegar. The red pepper flakes add subtle heat that balances the sweet glaze.
- → What are good serving suggestions?
These meatballs are excellent as party appetizers with toothpicks, or serve over steamed white or brown rice for a complete meal. They also pair well with roasted vegetables, mashed potatoes, or crusty bread to soak up the extra glaze.
- → Can I cook this on high heat?
Yes, cook on high for 1.5 to 2 hours instead of low for 3 hours. Check for doneness - internal temperature should reach 160°F (71°C). Low heat yields more tender results.