Peach-Glazed Meatballs - cooking recipe

Ingredients

2 eggs, lightly beaten
1 (8 ounce) can water chestnuts, drained and chopped
3/4 cup dry breadcrumbs
1 tablespoon beef bouillon granules
1 1/2 lbs ground beef
1 (16 ounce) jar peach preserves
1 (12 ounce) bottle chili sauce
1 (1 1/4 ounce) envelope onion soup mix

Preparation

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.