Peach Glazed Meatballs (Printable)

Tender beef meatballs coated in a sweet and tangy peach chili sauce glaze, slow-cooked to perfection for effortless entertaining.

# What You'll Need:

→ Meatballs

01 - 1.5 pounds ground beef
02 - 0.5 cup breadcrumbs
03 - 1 large egg
04 - 0.25 cup whole 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, avoiding overworking 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. Pour the peach glaze evenly over the meatballs, ensuring complete coating.
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 or over steamed rice as a main course.

# Expert Tips:

01 -
  • The meatballs develop this incredible caramelized exterior while staying unbelievably tender inside - a texture contrast I stumbled upon by accident but now deliberately create every time.
  • You can throw this together in about 15 minutes before work and come home to what smells like youve been cooking all day.
02 -
  • Never skip the 15-minute rest after mixing your meatball ingredients - this allows the breadcrumbs to fully absorb the moisture and results in a much more tender final product.
  • The sauce will look thin when you first pour it over, but the slow cooking process transforms it into a thick, clingy glaze that will beautifully coat each meatball.
03 -
  • Lightly coat your hands with olive oil before rolling the meatballs to prevent the mixture from sticking to your fingers and to help create a perfectly smooth exterior.
  • If the sauce seems too thin after cooking, remove the lid for the last 20 minutes to allow some liquid to evaporate and concentrate those flavors.
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