Peach Glazed Meatballs (Printable version)

Tender beef meatballs slow-cooked in a sweet peach and chili sauce glaze with a hint of tanginess

# Ingredient List:

→ 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 Steps:

01 - In a large 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 - Shape 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 well combined.
04 - Transfer meatballs to the slow cooker and pour the peach glaze evenly over them, ensuring all meatballs are fully coated.
05 - Cover the slow cooker and cook on low setting for 3 hours until 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 -
  • They cook hands-off while you handle everything else, which is honestly the dream when hosting.
  • The flavor balance of sweet peach and savory beef hits differently, and people always ask what the secret is.
  • Whether you're feeding six people or bringing them to a potluck, this scales up beautifully without extra stress.
02 -
  • Don't form the meatballs too far ahead of time because they dry out sitting on the counter, so shape them right before the slow cooker goes on.
  • Stirring gently at the end prevents the meatballs from breaking apart and ensures the glaze coats everything evenly for that restaurant-quality finish.
03 -
  • Roll meatballs just before cooking rather than ahead of time, since they develop a dry exterior on the outside if they sit too long and won't cook as evenly.
  • If you want a thicker glaze, mix a tablespoon of cornstarch with two tablespoons of water, stir it in during the last 20 minutes of cooking, and let it thicken as it simmers.
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