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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 18 |
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When my daughter and her husband come to visit over the holidays, we enjoy nibbling on these mouthwatering meatballs while playing games. Water chestnuts add a bit of crunch.Christine Martin, Durham, North Carolina Ingredients:
2 eggs, lightly beaten |
1 can (8 ounces) water chestnuts, drained and chopped |
3/4 cup dry bread crumbs |
1 tablespoon beef bouillon granules |
1-1/2 pounds ground turkey or beef |
1 jar (16 ounces) peach preserves |
1 bottle (12 ounces) chili sauce |
1 envelope onion soup mix |
Directions:
1. 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.
2. In a large skillet, cook meatballs in batches until no longer pink; drain. Return all to the skillet.
3. 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. Yield: about 4-1/2 dozen.
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