# What You Need:
→ For the Meatballs
01 - 1 ½ lbs ground beef
02 - ½ cup breadcrumbs
03 - 1 large egg
04 - ¼ cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - ¼ cup finely diced onion
07 - 2 tbsp milk
08 - 1 tsp salt
09 - ½ tsp ground black pepper
→ For the Peach Glaze
10 - 1 cup peach preserves
11 - ½ cup chili sauce
12 - 2 tbsp apple cider vinegar
13 - 1 tbsp Worcestershire sauce
14 - ¼ tsp crushed red pepper flakes
# How To Make It:
01 - Combine ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, diced onion, milk, salt, and black pepper in a large bowl. Mix gently until ingredients are just incorporated, being careful not to overwork the meat.
02 - Shape the mixture into 1-inch meatballs, approximately 24-30 pieces, and arrange them on a baking sheet lined with parchment paper for easy transfer.
03 - For enhanced flavor and texture, place meatballs under the broiler on high heat for 5 minutes until tops are lightly browned. This step is optional but recommended for better presentation.
04 - Whisk together peach preserves, chili sauce, apple cider vinegar, Worcestershire sauce, and crushed red pepper flakes in a separate bowl until smooth and well combined.
05 - Transfer meatballs to the slow cooker insert and pour the prepared peach glaze evenly over the meatballs. Gently stir or toss to ensure all meatballs are thoroughly coated with the sauce.
06 - Cover and cook on LOW setting for 3 hours, or until meatballs are completely cooked through and the glaze has thickened nicely. Internal temperature should reach 160°F.
07 - Serve warm as appetizer with cocktail toothpicks, or as a main dish accompanied by steamed white rice or creamy mashed potatoes.
