Slow Cooker Peach Glazed Meatballs

The first time I made these peach glazed meatballs, it was for a last minute Super Bowl party. I had frozen meatballs and a jar of peach preserves that needed using, so I threw everything in the slow cooker with some chili sauce and hoped for the best. My friend Sarah walked in mid afternoon and asked what smelled like a fancy restaurant appetizer. Those meatballs disappeared before kickoff, and I have made them fresh ever since.

Last winter, my teenage son brought three friends home unexpectedly after basketball practice. I doubled this recipe and served it over rice with steamed broccoli on the side. Watching four hungry boys silently devour dinner, then ask for seconds, reminded me why I keep easy crowd pleasers like this in my back pocket. The slow cooker makes the house smell incredible for hours, which is basically free aromatherapy.

Ingredients

• Ground beef: The fat content keeps meatballs tender, though I have used 90 percent lean when watching calories
• Breadcrumbs: These bind everything together and prevent rubbery meatballs, a mistake I made once before learning better
• Milk: Soaking the breadcrumbs in milk first creates a more tender texture, a trick my grandmother swore by
• Peach preserves: Use a brand with visible peach pieces for better texture, though smooth preserves work in a pinch
• Chili sauce: This provides the tangy counterpoint to the sweet peach, creating that restaurant style flavor profile
• Worcestershire sauce: The umami depth here makes the glaze taste much more complex than its simple ingredient list suggests

Instructions

Mix the meatballs:

Combine ground beef, breadcrumbs, egg, milk, onion, garlic, salt, and pepper in a large bowl. Mix gently until just combined, but do not overwork the mixture or your meatballs will turn tough.

Shape them:

Form the mixture into 1 inch meatballs and place on a baking sheet. I use a small cookie scoop for uniform sizing, which helps them cook evenly.

Whisk the glaze:

In a separate bowl, mix together peach preserves, chili sauce, Worcestershire sauce, apple cider vinegar, and red pepper flakes until smooth.

Layer and coat:

Layer the meatballs in your slow cooker and pour the peach glaze evenly over the top. Make sure all meatballs get coated, because dry spots are disappointing.

Slow cook:

Cover and cook on low for 3 hours, or until the meatballs are cooked through and tender. The sauce will thicken beautifully as it cooks.

Finish and serve:

Stir gently before serving to redistribute the sauce. Serve hot as an appetizer with toothpicks or over rice for a comforting main dish.

Save

These meatballs have become my go to contribution to potluck dinners and holiday gatherings. My sister in law finally asked for the recipe after her third serving at Christmas, which is how I know a dish has officially earned its place in the regular rotation. There is something satisfying about watching a platter empty completely.

Making Ahead

I often mix and shape the meatballs the night before, storing them on a parchment lined baking sheet in the refrigerator. The glaze can be whisked together and stored in a separate container. In the morning, everything goes straight into the slow cooker, which feels like having a personal chef waiting for you at home.

Serving Ideas

While these are fantastic as an appetizer, do not underestimate them as a main dish served over fluffy white rice or buttered egg noodles. The sauce creates the most incredible gravy for whatever starch you choose. I have also served them on slider buns for a sweet and savory twist on traditional meatball subs.

Freezer Friendly Tips

Cooked meatballs freeze beautifully for up to three months. I portion them into freezer bags with some of the sauce, then thaw overnight in the refrigerator and reheat gently on the stove. The texture holds up surprisingly well, making these perfect for meal prep or emergency party food.

• Label bags with the date so you use the oldest ones first
• Add a splash of water when reheating if the sauce seems too thick
• Thaw in the refrigerator, not on the counter, for food safety

Save

These peach glazed meatballs have earned their permanent spot in my recipe collection, and I bet they will find their way into yours too. There is nothing quite like the sound of people asking for seconds.

Recipe FAQs

→ Can I make these ahead of time?

Yes, prepare the meatballs and glaze up to 24 hours in advance. Store separately in the refrigerator, then layer in the slow cooker when ready to cook.

→ What can I serve with peach glazed meatballs?

These pair wonderfully with steamed rice, mashed potatoes, or crusty bread. For parties, offer toothpicks and napkins for easy serving.

→ Can I use frozen meatballs?

Absolutely. Use 2 pounds of frozen homestyle meatballs, thaw slightly, then proceed with the glaze and cooking instructions.

→ How do I store leftovers?

Keep refrigerated in an airtight container for 3-4 days. Reheat gently in the microwave or on the stovetop with a splash of water.

→ Can I make these on the stove instead?

Yes. Brown meatballs in a skillet, add the glaze, cover, and simmer on low heat for 25-30 minutes until cooked through.