# Components:
→ Meatballs
01 - 1.5 pounds ground beef
02 - 0.5 cup breadcrumbs
03 - 1 large egg
04 - 0.25 cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 0.25 cup finely diced onion
07 - 2 tablespoons milk
08 - 1 teaspoon salt
09 - 0.5 teaspoon ground black pepper
→ Peach Glaze
10 - 1 cup peach preserves
11 - 0.5 cup chili sauce
12 - 2 tablespoons apple cider vinegar
13 - 1 tablespoon Worcestershire sauce
14 - 0.25 teaspoon crushed red pepper flakes (optional)
# Method:
01 - In a large mixing bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, diced onion, milk, salt, and black pepper. Mix gently until just combined, being careful not to overwork the mixture.
02 - Roll the mixture into 1-inch meatballs and arrange them on a baking sheet.
03 - Place the baking sheet under the broiler on high heat for 5 minutes to brown the tops and improve texture.
04 - In a separate bowl, whisk together peach preserves, chili sauce, apple cider vinegar, Worcestershire sauce, and crushed red pepper flakes until well combined.
05 - Transfer meatballs to the slow cooker and pour the peach glaze over them. Gently stir to ensure even coating.
06 - Cover the slow cooker and cook on LOW setting for 3 hours, or until meatballs are cooked through and thoroughly glazed.
07 - Transfer meatballs to a serving platter and serve warm with toothpicks as an appetizer, or over steamed rice as a main course.
