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Peach-Glazed Meatballs Recipe
Peach-Glazed Meatballs Recipe photo by Taste of Home

Peach-Glazed Meatballs Recipe

Read Reviews (5)
4.6 5
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Cook: 30 min.
MAKES:18 servings
TOTAL TIME: Prep: 25 min. Cook: 30 min.
MAKES: 18 servings

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

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.

Directions

  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.
  2. In a large skillet, cook meatballs in batches until no longer pink; drain. Return all to the skillet.
  3. 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.
Originally published as Peach-Glazed Meatballs in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p24

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.

Reviews for Peach-Glazed Meatballs(5)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 27, 2014

These were really great! I think the water chestnuts made all the difference.

MY REVIEW
Reviewed Dec. 2, 2013

I made this recipe (halved) for Thanksgiving and it was gone in a flash (12 adults). I mixed the glaze and made the meatballs ahead. I added the meatballs to the glaze and let them simmer for about an hour before serving. The meatballs really absorb the glaze flavor which was really good. Very easy to make. The beef bouillon added a nice flavor to the meatballs. Since I used a whole pound of ground beef, I upped the other meatball ingredients a little. The glaze recipe makes a lot - I added the whole envelope of soup mix to half the recipe.

MY REVIEW
Reviewed Jul. 6, 2013

My family loved these meatballs. I baked them instead of pan frying...350 for 12 minutes. They held together nicely and we thought the sauce was great.

MY REVIEW
Reviewed Apr. 24, 2012

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.

MY REVIEW
Reviewed Jun. 23, 2011

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

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