PEACH-GLAZED MEATBALLS

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Peach-Glazed Meatballs image

When my daughter and her husband come to visit over the holidays, we enjoy nibbling on these mouthwatering meatballs while playing games. Water chestnuts add a bit of crunch. -Christine Martin, Durham, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield about 4-1/2 dozen.

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts :

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