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Slow Cooker Peach Jalapeno Beef Meatballs: These slow cooker peach jalapeno beef meatballs are a super simple snack that always earns a spot at any game day table. They mix sweet, savory, and a bit of spicy heat, and they barely take any work to make. Using frozen, already-cooked meatballs and canned peach pie filling makes this recipe quick and easy. The jalapeno and tasty sauce turn a few simple pantry items into a shiny, tasty dish that tastes way fancier than it sounds.
You can serve these meatballs right out of the slow cooker with toothpicks so people can grab them easily. Or, for a nicer look, spoon them onto a serving tray and sprinkle some sliced green onions on top. They go great with sides like macaroni salad, potato wedges, small buns, or a fresh veggie tray. Drinks that are a little tangy or fizzy help balance out the sweet, sticky sauce.
These sweet and spicy slow cooker meatballs mix frozen beef meatballs with peachy pie filling, spicy jalapeno jelly, and tangy Worcestershire sauce for an easy, crowd-pleasing appetizer. With barely any prep and just four ingredients, this dish is perfect for parties, game days, or potlucks when you need something tasty without much fuss.
Servings: 10
Ingredients
- 1 bag (32 ounces) frozen, already-cooked beef meatballs
- 1 can (21 ounces) peach pie filling
- 1/4 cup jalapeno pepper jelly
- 2 tablespoons Worcestershire sauce
Slow Cooker Peach Jalapeno Beef Meatballs: Directions
- Open the bag of frozen beef meatballs and pour them into the slow cooker. Spread them out so they sit in one even layer across the bottom, instead of piling them up in one spot. This helps them cook evenly.
- Take the can of peach pie filling and spoon it right over the top of the meatballs, trying to cover as many as you can. Next, add the jalapeno pepper jelly in small spoonfuls across the top, then drizzle the Worcestershire sauce evenly over everything.
- Using a large spoon, gently stir the meatballs so the sauce mixture coats them on all sides. Stir slowly and carefully so you don’t smash up the soft peach pieces too much — you want them to stay somewhat whole.
- Put the lid on the slow cooker. Cook it on the low setting about 4 -5 hrs, or on the high setting for 2 -3 hrs. If you have time, stir the meatballs once or twice while they cook so the sauce coats them evenly. They’re done when they are hot all the way through and the sauce looks thick, shiny, and bubbly.
- Once the meatballs are fully cooked, switch the slow cooker setting to warm so they stay hot while serving. Give everything one more gentle stir, then set out toothpicks next to the slow cooker so everyone can easily grab a bite.
