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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Another delicious appetizer for the holidays! 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 |
Directions:
1. In a large bowl, combine the eggs, water chestnuts, bread crumbs and bouillon.
2. Crumble beef over mixture and mix well. Shape into 1-in. balls.
3. In a large skillet, cook meatballs in batches until no longer pink; drain. Return all to the skillet.
4. 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.
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