Peach-Glazed Meatballs

Total Time Prep: 25 min. Cook: 30 min.
Yield about 4-1/2 dozen
Test Kitchen Approved
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

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

  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.
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
Recipe Creator

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