# What You Need:
→ For the Meatballs
01 - 1.5 lbs ground beef
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 1/4 cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 1/4 cup finely diced onion
07 - 2 tbsp milk
08 - 1 tsp salt
09 - 1/2 tsp ground black pepper
→ For the Peach Glaze
10 - 1 cup peach preserves
11 - 1/2 cup chili sauce
12 - 2 tbsp apple cider vinegar
13 - 1 tbsp Worcestershire sauce
14 - 1/4 tsp crushed red pepper flakes
# How-To Steps:
01 - In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, onion, milk, salt, and pepper. Mix until just combined, being careful not to overmix.
02 - Roll the mixture into 1-inch meatballs and place on a baking sheet lined with parchment paper for easy cleanup.
03 - For improved texture and browning, broil meatballs on high for 5 minutes until lightly browned on top. This step is optional but recommended.
04 - In a separate bowl, whisk together peach preserves, chili sauce, apple cider vinegar, Worcestershire sauce, and crushed red pepper flakes until smooth.
05 - Place meatballs in the slow cooker and pour the peach glaze over them. Gently stir to coat all meatballs evenly with the sauce.
06 - Cover and cook on LOW for 3 hours, or until meatballs are cooked through and tender, with the glaze thickened and coating each piece.
07 - Serve warm as an appetizer with toothpicks or as a main dish over steamed rice or mashed potatoes.
