Bourbon Peach Crockpot Meatballs
These bourbon peach crockpot meatballs are sticky, sweet and smoky with a hint of heat, perfect for summer cookouts and game days. Frozen meatballs simmer in the slow cooker in a sauce of peach preserves, BBQ sauce, bourbon and Worcestershire until glossy and saucy. These crockpot meatballs take just 5 minutes to prep.
Serve them as an appetizer with toothpicks, pile them onto slider buns or spoon them over rice. More slow cooker inspo: Birria Beef Bowls with Cilantro Lime Rice.
Why You’ll Love These Crockpot Meatballs
- 5 minutes of prep, then the crockpot does the rest.
- Sweet, smoky and sticky sauce with peach and bourbon.
- Only 4 sauce ingredients.
- Perfect for parties, sliders or dinner over rice.
Ingredients for Bourbon Peach Crockpot Meatballs
The Sauce
Peach preserves, your favorite BBQ sauce, bourbon and Worcestershire.
The Meatballs
A bag of frozen meatballs, no thawing needed.
To Serve
Slider buns, jalapeño slices, red onion, green onion and sesame seeds.
Swap note: Swap the bourbon for apple juice for a non-alcoholic version. Use gluten-free meatballs and BBQ sauce for gluten free.
How to Make Crockpot Meatballs
Step 1: Make the sauce
Whisk the peach preserves, BBQ sauce, bourbon and Worcestershire together.
Step 2: Add the meatballs
Pour the sauce into the crockpot, add the frozen meatballs and stir until coated.
Step 3: Slow cook
Cook on LOW for 4 hours or HIGH for 2 to 3 hours, until heated through and the sauce is sticky.
Step 4: Serve
Serve on slider buns, over coconut rice or straight from the crockpot with your favorite toppings.
Carly’s Expert Tips
- Stir once or twice so every meatball gets coated.
- Keep warm for parties. Switch the crockpot to WARM and serve with toothpicks.
- Hawaiian rolls add sweetness to slider sandwiches.
- Add heat with extra jalapeños or a dash of hot sauce.
Make It Your Own
- Apricot: Use apricot preserves instead of peach.
- Spicy: Add chipotle in adobo to the sauce.
- Homemade meatballs: Use cooked homemade meatballs like my The Best Mini Meatballs.
- Stovetop: Simmer in a skillet for 15 to 20 minutes.
Make-Ahead and Meal Prep: Mix the sauce up to 3 days ahead. Cooked meatballs keep 4 days in the fridge and reheat beautifully, so they are great for meal prep.
What to Serve With Crockpot Meatballs
Serve with coconut rice, slider buns, Cowboy Caviar or Mexican Street Corn Dip for a full party spread.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat on the stove or in the microwave. Freeze in sauce for up to 3 months.
What People Ask About Crockpot Meatballs
Do I need to thaw frozen meatballs for the crockpot?
No. Add them straight from frozen.
How long do crockpot meatballs take?
About 4 hours on LOW or 2 to 3 hours on HIGH.
Can I make these without bourbon?
Yes. Use apple juice or leave it out.
Can I use homemade meatballs?
Yes. Cook them first, then simmer in the sauce.
Bourbon Peach Crockpot Meatballs
Ingredients
Method
- Whisk together peach preserves, BBQ sauce, bourbon, and Worcestershire sauce in a bowl.
- Pour the sauce into the crockpot, then add the frozen meatballs and stir until fully coated.
- Cook on LOW for 4 hours or HIGH for 2-3 hours until the meatballs are heated through and the sauce is sticky.
- Serve over slider buns, coconut rice, or enjoy straight out of the crockpot.
Nutrition
Notes
- For a spicier kick, add extra jalapeño slices or a dash of hot sauce to the sauce.
- Use Hawaiian rolls for sliders to add a touch of sweetness.
- If you don’t have bourbon, substitute with apple juice for a non-alcoholic version.
A hit every single time!! 😋