Peach-Glazed Meatballs Recipe

By lewolfe50

When my daughter and her husband come to visit over the holidays, we enjoy nibbling on these mouth-watering meatballs while playing games. Water chestnuts add a bit of crunch.

Ingredients

• 2 eggs, lightly beaten
• 1 can (8 ounces) water chestnuts, drained and chopped
• 3/4 cup dry bread crumbs
• 1 tablespoon beef bouillon granules
• 1-1/2 pounds ground beef
• 1 jar (16 ounces) peach preserves
• 1 bottle (12 ounces) chili sauce
• 1 envelope onion soup mix

Details

Servings 18
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the eggs, water chestnuts, bread crumbs and bouillon. Crumble beef over mixture and mix well. Shape into 1-in. balls.

In a large skillet, cook meatballs in batches until no longer pink; drain. Return all to the skillet.

In a small saucepan, combine the preserves, chili sauce and soup mix. Cook over medium-low heat for 5 minutes. Pour over meatballs. Simmer, uncovered, for 10 minutes or until heated through. Yield: about 4-1/2 dozen.