Total Time
55mins
Prep 25 mins
Cook 30 mins

Another delicious appetizer for the holidays!

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a