# What You Need:
→ Meatballs
01 - 1 ½ pounds 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 tablespoons milk
08 - 1 teaspoon salt
09 - ½ teaspoon ground black pepper
→ Peach Glaze
10 - 1 cup peach preserves
11 - ½ cup chili sauce
12 - 2 tablespoons apple cider vinegar
13 - 1 tablespoon Worcestershire sauce
14 - ¼ teaspoon crushed red pepper flakes
# Directions:
01 - Combine ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, diced onion, milk, salt, and black pepper in a large bowl. Mix until just combined, being careful not to overwork the meat.
02 - Roll the mixture into 1-inch meatballs and arrange them on a baking sheet.
03 - For enhanced texture and browning, broil meatballs on high heat for 5 minutes. This step is optional but recommended for better flavor development.
04 - Whisk together peach preserves, chili sauce, apple cider vinegar, Worcestershire sauce, and crushed red pepper flakes in a separate bowl until fully incorporated.
05 - Transfer meatballs to the slow cooker and pour the peach glaze over them. Gently stir to ensure all meatballs are evenly coated. Cover and cook on LOW setting for 3 hours, or until meatballs are completely cooked through and glazed.
06 - Serve warm as an appetizer with toothpicks, or as a main dish over steamed rice or mashed potatoes.
