Peach Glazed Meatballs (Printable)

Tender beef meatballs slow-cooked in a sweet and tangy peach chili glaze

# What You'll Need:

→ 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 Make It:

01 - In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, diced onion, minced garlic, salt, and black pepper. Mix gently until just combined, being careful not to overwork the mixture.
02 - Form 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 crushed red pepper flakes until smooth and well combined.
04 - Layer the meatballs in the slow cooker and pour the peach glaze evenly over the top, ensuring all meatballs are thoroughly coated.
05 - Cover the slow cooker and cook on low setting for 3 hours until the meatballs are cooked through and tender.
06 - Gently stir the meatballs before serving. Serve hot as an appetizer with toothpicks or as a main dish over steamed rice with vegetables.

# Expert Advice:

01 -
  • These meatballs practically cook themselves while you prepare for guests or relax on a Sunday afternoon.
  • The sweet-tangy glaze creates this gorgeous sticky coating that makes people think you spent hours in the kitchen.
02 -
  • Do not open the slow cooker lid during the first two hours of cooking, as each peek adds about 20 minutes to the cooking time.
  • The meatballs might look a bit pale until the last hour when the glaze starts to caramelize, so dont panic if they dont look appetizing right away.
03 -
  • Keep a small bowl of water nearby when forming meatballs and dampen your hands slightly between batches to prevent the meat from sticking to your fingers.
  • For the juiciest results, let the cooked meatballs rest in the glaze with the heat off for 10 minutes before serving to reabsorb some of the moisture.
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