Peach-Glazed Meatballs Recipe

Peach-Glazed Meatballs Recipe photo by Taste of Home

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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

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Peach-Glazed Meatballs Recipe

Prep: 25 min. Cook: 30 min.

Yield: 18 Servings

25 30 55

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

Directions

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.

Nutritional Facts 3 meatballs equals 178 calories, 4 g fat (2 g saturated fat), 42 mg cholesterol, 664 mg sodium, 27 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Peach-Glazed Meatballs in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p24

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Peach-Glazed Meatballs

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Reviewed on Apr. 24, 2012 by juliesprincess

Sorry for saying so, but didn't love it. Husband said it was good but the kids did not like the sauce, which was a surprise since it was so sweet. I wasn't really in love with it, either. sorry.