Peach-Glazed Meatballs Recipe

Peach-Glazed Meatballs RecipePhoto by: Taste of Home Peach-Glazed Meatballs Recipe Rating 5

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
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    With Johnsonville Italian Sausage.

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  • 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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Reviews for Peach-Glazed Meatballs (1)

Peach-Glazed Meatballs Recipe

Peach-Glazed Meatballs

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Reviewed on Jun. 23, 2011 by dwalexander

Everyone loved these meatballs. My father-in-law (who usually doesn't eat much) came back for seconds, then thirds!

 
 
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