Peach-Glazed Meatballs

Another delicious appetizer for the holidays!

• Ready In: 55 mins
• Yields: 4 1/2 dozen

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 1/4ounce) 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.