Slow Cooker Peach Glazed Meatballs (Print Version)

Tender beef meatballs slow-cooked in a sweet peach and chili sauce glaze. Ideal for parties or as a main dish.

# What to Use:

→ Meatballs

01 - 1.5 pounds ground beef
02 - 0.5 cup breadcrumbs
03 - 1 large egg
04 - 0.25 cup 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

# How to Prepare:

01 - In a large bowl, combine ground beef, breadcrumbs, egg, milk, diced onion, minced garlic, salt, and black pepper. Mix gently until just combined without overworking the mixture.
02 - Form the mixture into 1-inch meatballs and place them on a baking sheet.
03 - In a separate bowl, whisk together peach preserves, chili sauce, Worcestershire sauce, apple cider vinegar, and crushed red pepper flakes.
04 - Transfer meatballs to the slow cooker and pour the peach glaze evenly over the top, ensuring all meatballs are thoroughly coated.
05 - Cover and cook on low heat for 3 hours until meatballs are cooked through and tender.
06 - Gently stir before serving. Serve hot as an appetizer with toothpicks or over steamed rice as a main dish.

# Expert Advice:

01 -
  • Requires only 15 minutes of preparation time.
  • Perfectly balances sweet peach preserves with tangy chili sauce.
  • Versatile enough to be served as a party appetizer or a main dish over rice.
  • The slow cooker ensures the meatballs remain incredibly tender and juicy.
02 -
  • Mix the meat gently until just combined to ensure the meatballs stay tender.
  • Check the labels of your chili sauce and Worcestershire sauce if you need to avoid wheat or soy allergens.
  • A quick stir before serving ensures every meatball is perfectly coated in the thickened glaze.
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