>> Friday, June 17, 2011
Another recipe from Taste of Home Almost Homemade. Excuse the kiddie plate!
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.