Go Back
–+ servings
Peach Glazed Meatball

Mouthwatering Peach Glazed Meatballs for Your Next Gathering

Indulge in Peach Glazed Meatballs that combine sweet and savory flavors, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 meatballs
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef Can substitute with ground turkey or chicken.
  • 1 cup Breadcrumbs Gluten-free breadcrumbs work as a substitute.
  • 1 Egg No substitutes necessary unless vegan.
  • 1/2 cup Whole Milk Use low-fat or dairy-free options if desired.
  • 1 small Onion (finely diced) Shallots or green onions are good substitutes.
  • 2 cloves Garlic (minced) Adjust according to your taste.
  • 1 teaspoon Salt Sea salt or kosher salt recommended.
  • 1/2 teaspoon Black Pepper Use freshly cracked for best flavor.
For the Peach Glaze
  • 1 cup Peach Preserves Can substitute with apricot preserves.
  • 1/4 cup Chili Sauce Use a spicy variant for more heat.
  • 2 tablespoons Worcestershire Sauce Soy sauce can be used for a different flavor.
  • 2 tablespoons Apple Cider Vinegar Balsamic or white vinegar are alternatives.
  • 1/2 teaspoon Crushed Red Pepper Flakes Increase to 1 teaspoon for more heat.

Equipment

  • Slow Cooker
  • Mixing bowl
  • baking sheet

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine ground beef, breadcrumbs, egg, whole milk, finely diced onion, minced garlic, salt, and freshly cracked black pepper. Mix until just combined.
  2. Shape the mixture into 1-inch meatballs and arrange them on a baking sheet.
  3. In a separate bowl, whisk together peach preserves, chili sauce, Worcestershire sauce, apple cider vinegar, and crushed red pepper flakes until smooth.
  4. Layer meatballs in the slow cooker and pour the peach glaze over them. Turn on low to cook.
  5. Cover and cook on low for about 3 hours until firm but tender.
  6. Gently stir to coat the meatballs in the glaze before serving warm as appetizers or alongside rice and vegetables.

Nutrition

Serving: 1meatballCalories: 150kcalCarbohydrates: 12gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 6gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Allow meatballs to cool before storing. Refrigerate for up to 3 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!