Peachy Crockpot Meatball Perfection
These Peachy Crockpot Meatballs are a delightful blend of sweet and savory flavors, perfect for parties or easy weeknight dinners. Combining tender meatballs with a luscious peach-infused sauce, this recipe is a guaranteed crowd-pleaser and incredibly simple to prepare in a slow cooker.
Equipment
- Large bowl
- Small bowl
- Measuring cups and spoons
- cookie scoop (optional)
- Skillet
- Crockpot (slow cooker)
- Whisk
- Spatula or spoon
Ingredients
- 2 lbs ground beef and pork mix
- 1 cup breadcrumbs
- 1 large egg
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp red pepper flakes optional
- 0.5 cup ketchup
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil for browning
Instructions
- In a large bowl, gently combine ground meat, breadcrumbs, egg, chopped onion, minced garlic, salt, pepper, garlic powder, onion powder, and red pepper flakes. Do not overmix.
- Roll the meat mixture into 1-inch meatballs.
- Heat olive oil in a skillet over medium-high heat. Brown the meatballs in batches until seared on all sides. This step is optional.
- In a separate small bowl, whisk together peach preserves, ketchup, soy sauce, brown sugar, and apple cider vinegar until smooth.
- Place the browned or unbrowned meatballs in the crockpot.
- Pour the peach sauce over the meatballs, ensuring they are evenly coated.
- Cover the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours, until the meatballs are cooked through and the sauce has thickened.
- Serve hot, garnished with chopped green onions or sesame seeds. Serve as an appetizer or over rice, mashed potatoes, or noodles.
Notes
For best results, avoid overmixing the meatball mixture to prevent tough meatballs. Browning the meatballs enhances the flavor. Adjust the sauce to your taste by adding more brown sugar for sweetness or apple cider vinegar for tanginess. Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. For a spicy kick, add more red pepper flakes or a dash of hot sauce. Consider adding a can of drained pineapple chunks along with the peach preserves for a tropical twist.