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Peach-Glazed Meatballs

 Peach-Glazed Meatballs
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
18 ServingsPrep: 25 min. Cook: 30 min.


  • 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 turkey or beef
    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


  • 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.