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Peach-Glazed Meatballs

>> Friday, June 17, 2011




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.

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