Slow Cooker Peach Glazed Meatballs

The smell of peach preserves bubbling away in my slow cooker always takes me back to that Super Bowl party where I first served these meatballs. My brother-in-law hovered by the counter the entire afternoon, pretending to help set out plates while actually sneaking just one more. Now he requests them for every gathering, and honestly, I cannot blame him. Something magical happens when that sweet peach glaze mingles with savory beef and the aromatics fill the whole house.

Last winter I doubled the batch for my daughters birthday party, thinking we would have leftovers for lunch the next day. My friend Sarah actually texted me the following morning asking if there were any hiding in her refrigerator, which tells you everything you need to know. The best part was standing around the kitchen island with everyone, catching up between bites while the slow cooker hummed away in the corner.

Ingredients

• Ground beef: I prefer using 85% lean for the juiciest meatballs that still hold their shape perfectly
• Breadcrumbs: These little binders keep everything tender and prevent the meatballs from becoming dense
• Egg: The essential glue that brings all your ingredients together into cohesive rounds
• Grated Parmesan: Adds a subtle salty depth that makes people wonder what your secret ingredient is
• Garlic: Fresh minced garlic transforms the entire meatball from ordinary to something special
• Diced onion: Finely dice these so they practically disappear into each meatball while adding sweetness
• Milk: A splash keeps the meatballs incredibly tender and moist
• Salt and pepper: The foundational seasoning that makes every other flavor pop
• Peach preserves: Use a good quality brand with real peach pieces for the best glaze texture
• Chili sauce: This provides the perfect tangy counterpoint to all that sweet peach goodness
• Apple cider vinegar: Just enough acid to cut through the richness and brighten the whole glaze
• Worcestershire sauce: The secret umami bomb that deepens the flavor profile beautifully
• Crushed red pepper flakes: Optional, but I love that subtle heat that sneaks up on you

Instructions

Mix the meatball base:

Combine all the meatball ingredients in a large bowl, mixing gently until just combined, being careful not to overwork the meat

Shape them up:

Roll the mixture into 1-inch balls and arrange them on a baking sheet, keeping them relatively uniform in size for even cooking

Get some color:

If you have time, broil them for 5 minutes to develop a nice brown exterior, though this step is totally optional

Whisk the glaze:

In a separate bowl, combine the peach preserves, chili sauce, vinegar, Worcestershire, and red pepper flakes until smooth

Start the magic:

Place the meatballs in your slow cooker and pour that luscious peach glaze right over them, giving everything a gentle stir

Let it simmer:

Cover and cook on LOW for 3 hours until the meatballs are cooked through and the glaze has thickened beautifully

Serve them up:

Set them out with toothpicks for parties or serve over steaming rice for an easy weeknight dinner

Save

These meatballs have become my go-to for new neighbors, potlucks, and those nights when I want something comforting but cannot spend hours in the kitchen. There is something about walking through the door after a long day and smelling that sweet peach aroma already filling the house that feels like a hug waiting to happen.

Make It Your Own

I have experimented with ground turkey and chicken when I want something lighter, and honestly, they both work beautifully. The glaze carries so much flavor that the meat substitution does not feel like a compromise at all. One time I accidentally grabbed apricot preserves instead of peach, and while different, it was still absolutely delicious.

Serving Suggestions

For parties, I serve these in the slow cooker with a small spoon and plenty of napkins nearby. As a main course, fluffy white rice soaks up every drop of that incredible glaze, and I always add a simple green salad to balance the sweetness. My kids love them in sub rolls with melted mozzarella for the ultimate meatball sandwich situation.

Storage And Reheating

These meatballs actually taste better the next day when all those flavors have had time to become best friends. Store them in an airtight container in the refrigerator for up to four days, or freeze them for up to three months. When reheating, add a splash of water to loosen the glaze and warm them gently on the stove.

• Double the recipe and freeze half for busy weeks
• The glaze works wonderfully on meatloaf or chicken wings too
• Set up a glaze bar with extra heat options for your spice loving friends

Save

Whether you are feeding a crowd or just your family on a Tuesday night, these meatballs have a way of making any occasion feel special.

Recipe FAQs

→ Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and even the glaze a day in advance. Store them separately in airtight containers in the refrigerator. Combine and cook in the slow cooker just before serving.

→ What can I use if I don't have peach preserves?

Apricot or pineapple preserves would be excellent alternatives, offering a similar sweet and fruity base to the glaze. Adjust the chili sauce slightly if the alternative preserves are significantly sweeter or more tart.

→ How can I make these meatballs spicier?

To increase the heat, you can add more crushed red pepper flakes to the glaze or include a dash of your favorite hot sauce, like Sriracha, during the final cooking stage or when serving.

→ Can I cook these in an oven instead of a slow cooker?

While optimized for a slow cooker, you could bake them. Brown the meatballs first, then combine with the glaze in an oven-safe dish. Bake at 350°F (175°C) for 25-35 minutes, stirring occasionally, until heated through and glazed.

→ What are the best serving suggestions for these meatballs?

These versatile meatballs are fantastic as an appetizer with toothpicks or alongside crusty bread. For a complete meal, serve them over fluffy white rice, creamy mashed potatoes, or even alongside steamed green beans.

→ Can I use different types of ground meat?

Absolutely! Ground turkey or ground chicken are excellent leaner alternatives to ground beef. You might need to adjust cooking times slightly and ensure they are cooked through to an internal temperature of 165°F (74°C).