Peach-Glazed Meatballs

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READY IN: 55mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • In a large skillet, cook meatballs in batches until no longer pink; drain. Return all to the skillet.
  • 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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