Peach and Chili Sauce Meatballs

Peach and Chili Sauce Meatballs

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Servings 16 servings
Author Based on a recipe from Johnsonville


  • 2 24 ounce packages frozen pre-cooked meatballs
  • 1/2 cup butter 1 full stick
  • 2 cloves garlic minced
  • 6 tablespoons all-purpose flour
  • 1 14 ounce can beef broth
  • 1 18 ounce jar peach preserves
  • 1 12 ounce jar chili sauce
  • 3 tablespoons Asian red chili paste or 1 teaspoon dried chili pepper
  • 1 tablespoon Worcestershire sauce
  • 1 envelope onion soup mix


  • Melt the butter in a large saucepan over medium heat.
  • Add the garlic, stir and saute for 1 minute.
  • Whisk in the flour and whisk for 1 minute to cook.
  • Add the broth and stir. Bring to a boil and let boil until thickened, 1-2 minutes, stirring often.
  • Stir in the peach preserves, chili sauce, chili paste, Worcestershire sauce and onion soup mix. Bring to a simmer, stirring often.
  • Add the meatballs to a 5 quart slow cooker on high heat.
  • Pour the sauce over the meatballs. Cover and heat for 3 hours, stirring gently every 30 minutes or so.