Peach-Glazed Meatballs

Another recipe from Taste of Home Almost Homemade. Excuse the kiddie plate!

Peach-Glazed Meatballs

2 eggs, lightly beaten

3/4 cup dry bread crumbs

1/2 onion, diced

1 tablespoon beef bouillon granules

1 and 1/2 pounds ground beef (I always use at least ground chuck or ground round)

1 jar (16 oz) peach preserves

1 bottle (12 oz) chili sauce

1 envelope dry onion soup mix

In a large bowl, combine the eggs, bread crumbs, bouillon and onion. Crumble beef over mixture and mix well. Shape into 1-inch balls. In a large skillet, cook in batches until no longer pink. Drain and return to skillet.

In a small saucepan, combine the preserves, chili sauce, and soup mix. Cook over medium heat for 5 minutes. Pour over meatballs. Simmer, uncovered, for 10 min or until heated through.