Slow Cooker Peach Glazed Meatballs

The smell of peach preserves hitting a warm slow cooker still takes me back to my apartment balcony where I first served these at an impromptu game night. My friend Sarah actually asked for the recipe before she even finished her first meatball, and Ive been tweaking little details ever since that evening.

Last winter I made a triple batch for my daughters birthday party and watched kids and adults alike swarm around the slow cooker. Something about the combination of fruit and savory meat just draws people in, and I love how the house smells while they cook.

Ingredients

• 1 ½ lbs ground beef: I use 80/20 fat ratio because the extra fat keeps these tender during long slow cooking
• ½ cup breadcrumbs: These bind everything together while absorbing moisture so meatballs dont fall apart
• 1 large egg: Essential for holding the mixture together when they simmer in sauce for hours
• ¼ cup grated Parmesan cheese: Adds a subtle salty depth that cuts through the sweet glaze beautifully
• 2 cloves garlic minced: Fresh garlic makes a huge difference here compared to garlic powder
• ¼ cup finely diced onion: Grate the onion instead of dicing if you want it to disappear completely into the meat
• 2 tbsp milk: Keeps the meatballs moist and prevents them from becoming rubbery
• 1 tsp salt and ½ tsp black pepper: The only seasoning in the meat itself so dont be shy with it
• 1 cup peach preserves: I prefer preserves with chunky fruit pieces over smooth jam for texture
• ½ cup chili sauce: This provides the tangy backbone that balances all that sweetness
• 2 tbsp apple cider vinegar: Cuts through the richness and brightens the whole glaze
• 1 tbsp Worcestershire sauce: Adds that umami depth people cant quite put their finger on
• ¼ tsp crushed red pepper flakes: Even if you dont like heat this tiny amount makes everything taste more complete

Instructions

Mix the meatballs:

Combine beef breadcrumbs egg Parmesan garlic onion milk salt and pepper in a large bowl. Mix with your hands just until everything comes together. Overmixing makes tough meatballs so stop as soon as it holds its shape.

Shape them:

Roll the mixture into 1 inch balls placing them on a baking sheet as you work. They should feel slightly loose and not packed too tightly.

Brown if desired:

Broil on high for 5 minutes to develop a nice crust. This step is optional but adds such great texture and flavor.

Whisk the glaze:

Stir together peach preserves chili sauce apple cider vinegar Worcestershire and red pepper flakes until smooth. The preserves might be stubborn so give it a good whisk.

Start the slow cook:

Transfer meatballs to your slow cooker and pour that beautiful peach glaze over them. Give everything a gentle stir to coat each meatball.

Let them cook:

Cover and cook on LOW for 3 hours. The meatballs will absorb some sauce while the rest reduces into that perfect sticky coating.

Serve them up:

Set out toothpicks if serving as appetizers or spoon over steamed rice for dinner. Either way serve them right from the cooker.

Save

My neighbor texted me at midnight after I shared these at a block party demanding the recipe because her husband wouldnt stop talking about them. Now she makes them for every family gathering and calls them her famous meatballs.

Making Them Ahead

I often form and broil the meatballs the night before then refrigerate them until Im ready to start the slow cooker in the morning. The glaze can be whisked together and stored in a separate container too.

Serving Ideas

Beyond toothpicks and rice I love tucking these into sub rolls with extra sauce for the easiest party sandwiches. They also work beautifully over mashed potatoes or even pearl couscous which soaks up all that peachy goodness.

Freezing Instructions

Uncooked meatballs freeze beautifully on a baking sheet before transferring to a freezer bag. When ready to use just throw frozen ones directly into the slow cooker with the glaze and add an extra hour to cooking time.

• Double the glaze recipe and freeze half for next time
• Thawed meatballs cook faster than frozen so adjust accordingly
• The sauce actually freezes better than most fruit based sauces

Save

Theres something so satisfying about a recipe that looks fancy enough for company but comes together with such humble ingredients. These meatballs have saved me more times than I can count when unexpected guests show up.

Recipe FAQs

→ Can I use different ground meat for these meatballs?

Absolutely! You can easily substitute ground turkey or chicken for the beef if you prefer a lighter option. Adjust cooking times slightly if needed, ensuring the meat is fully cooked through.

→ How can I add more heat to the peach glaze?

For an extra kick, increase the amount of crushed red pepper flakes in the glaze or add a splash of your favorite hot sauce. Taste and adjust to your desired spice level.

→ What are the best ways to serve these meatballs?

These versatile meatballs are excellent as an appetizer, served with toothpicks for easy grabbing. For a complete meal, pair them with steamed rice, mashed potatoes, or even a side of roasted vegetables.

→ Is browning the meatballs before slow cooking necessary?

No, browning is optional but recommended. Broiling them for a few minutes helps create a nice exterior texture and adds depth of flavor, but they will still be delicious without this step.

→ Can these meatballs be prepared ahead of time?

Yes, you can prepare the meatballs and the glaze separately, then combine them in the slow cooker just before you're ready to cook. Cooked meatballs can also be stored in an airtight container in the refrigerator for 3-4 days.

→ What kind of chili sauce is best for the glaze?

Most commonly, a sweet and tangy American-style chili sauce (like Heinz Chili Sauce) is used for this type of glaze. It provides a balanced flavor without being overly spicy, complementing the peach preserves well.