Peach Glazed Meatballs (Printable)

Tender beef meatballs coated in a sweet peach and chili sauce glaze, slow-cooked to perfection

# What You’ll Need:

→ 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

# Directions:

01 - In a large bowl, combine ground beef, breadcrumbs, egg, milk, diced onion, minced garlic, salt, and pepper. Mix gently until just combined without 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 smooth.
04 - Transfer meatballs into the slow cooker and pour the peach glaze evenly over them, ensuring complete coating.
05 - Cover and cook on low setting for 3 hours until meatballs are cooked through and tender.
06 - Gently stir before serving. Present hot as an appetizer with toothpicks or as a main dish over steamed rice.

# Expert Hints:

01 -
  • These meatballs practically cook themselves while you handle everything else, which I discovered during a chaotic family game night that needed food but not my constant attention.
  • The combination of peach preserves and chili sauce creates this irresistible sticky glaze that makes everyone think you spent hours perfecting a secret family recipe.
02 -
  • Never boil these meatballs after adding the glaze or the sugars in the preserves can burn and develop a bitter taste.
  • The sauce continues to thicken as it cools, so don't panic if it seems a bit thin when you first turn off the heat.
03 -
  • Chill the meatball mixture for 30 minutes before rolling for easier handling and better shape retention.
  • For an extra layer of flavor, brown the meatballs under the broiler for 5 minutes before adding them to the slow cooker.
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