Slow Cooker Peach Glazed Meatballs

Experience the perfect blend of sweet and savory with these Slow Cooker Peach Glazed Meatballs. Tender ground beef meatballs are slow-cooked to perfection in a rich, tangy sauce made from peach preserves and chili sauce. Whether you are looking for a crowd-pleasing party appetizer or a comforting main dish to serve over rice, this recipe delivers maximum flavor with minimal effort.

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The slow cooking process allows the meatballs to absorb the flavors of the glaze, resulting in a juicy and tender texture. This American-style dish is a fantastic way to elevate simple ingredients into a gourmet experience that guests will rave about.

Ingredients

• Meatballs: 1 ½ lbs (680 g) ground beef, ½ cup (60 g) breadcrumbs, 1 large egg, ¼ cup (60 ml) milk, 1 small onion (finely diced), 2 cloves garlic (minced), 1 tsp salt, ½ tsp black pepper.
• Glaze: 1 cup (320 g) peach preserves, ¾ cup (180 ml) chili sauce (such as Heinz), 1 tbsp Worcestershire sauce, 2 tsp apple cider vinegar, ½ tsp crushed red pepper flakes (optional).

Instructions

Step 1: Prepare the Meatballs

In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, garlic, salt, and pepper. Mix gently until just combined; do not overwork the meat.

Step 2: Shape

Form the mixture into 1-inch (2.5 cm) meatballs and place them on a baking sheet.

Step 3: Create the Glaze

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

Step 4: Slow Cooker Assembly

Layer the meatballs in the slow cooker. Pour the peach glaze evenly over the top, ensuring all meatballs are thoroughly coated.

Step 5: Cook

Cover and cook on low for 3 hours, or until the meatballs are cooked through and tender.

Step 6: Serve

Stir gently before serving. Serve hot as an appetizer or over rice for a main dish.

Zusatztipps für die Zubereitung

To ensure the best texture, mix the meatball ingredients until they are just combined, as overworking the beef can lead to tough meatballs. Always ensure the meatballs are well-coated with the glaze before starting the slow cooker to keep them moist during the three-hour cooking time.

Varianten und Anpassungen

For a lighter alternative, you can substitute the ground beef with ground turkey or chicken. If you prefer a spicier dish, increase the amount of crushed red pepper flakes or add a dash of your favorite hot sauce to the glaze mixture.

Serviervorschläge

These meatballs are excellent served with toothpicks as a party appetizer. For a complete meal, serve them alongside steamed rice and fresh vegetables. They also pair well with a garnish of fresh parsley for a pop of color.

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With 320 calories and 20g of protein per serving, these peach-glazed meatballs are a satisfying and delicious addition to your recipe rotation. Enjoy the sweet, tangy, and tender results of this easy slow cooker meal!

Recipe FAQs

→ Can I use frozen meatballs instead of making them from scratch?

Yes, you can use store-bought frozen meatballs to save time. Just add them directly to the slow cooker with the glaze and cook on low for 2-3 hours until heated through and well-coated.

→ What can I substitute for peach preserves?

Apricot preserves, orange marmalade, or even pineapple preserves work wonderfully as alternatives, each bringing their own unique sweet flavor to the glaze.

→ How do I prevent the meatballs from falling apart?

Avoid overmixing the meat mixture and handle the meatballs gently when forming them. The egg and breadcrumbs act as binders, so ensure they're evenly distributed throughout.

→ Can I make these ahead of time?

Absolutely. You can form the raw meatballs and refrigerate them up to 24 hours before cooking, or fully cook them and reheat gently in the slow cooker or on the stovetop before serving.

→ What sides pair well with these meatballs?

For appetizers, serve with toothpicks alongside crackers and cheese. As a main dish, they're excellent over steamed white rice, mashed potatoes, or with roasted vegetables and a green salad.

→ How should I store leftovers?

Store cooled meatballs and sauce in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently to avoid drying them out.