Peach Glazed Meatballs (Printable version)

Tender beef meatballs slow-cooked in a sweet peach and chili sauce glaze, ideal for gatherings or family dinner.

# What You’ll Need:

→ Meatballs

01 - 1.5 lbs 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 tsp salt
08 - 0.5 tsp black pepper

→ Glaze

09 - 1 cup peach preserves
10 - 0.75 cup chili sauce
11 - 1 tbsp Worcestershire sauce
12 - 2 tsp apple cider vinegar
13 - 0.5 tsp crushed red pepper flakes

# Directions:

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 mixture into 1-inch meatballs and place them on a baking sheet.
03 - In a separate bowl, combine peach preserves, chili sauce, Worcestershire sauce, apple cider vinegar, and red pepper flakes.
04 - Transfer meatballs to the slow cooker and pour the peach glaze evenly over the top, ensuring all meatballs are coated.
05 - Cover and cook on low for 3 hours until meatballs are cooked through and tender.
06 - Stir gently before serving. Serve hot as an appetizer with toothpicks or over rice as a main dish.

# Expert Tips:

01 -
  • The balance of tangy chili sauce and fruity peach creates a complex glaze that tastes like you spent hours simmering a secret reduction.
  • It is incredibly low effort because the slow cooker handles all the temperature management while you go about your day.
02 -
  • Overworking the meat mixture leads to tough meatballs so use a light hand and stop the moment the ingredients are mixed.
  • Brown the meatballs in a pan for five minutes before slow cooking if you prefer a firmer exterior and a deeper color.
03 -
  • Wet your hands slightly with cold water before rolling the meatballs to prevent the meat from sticking to your skin.
  • Add a teaspoon of grated ginger to the sauce if you want to lean into a more Asian inspired flavor profile.
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