Ingredients
2 eggs, lightly beaten1 can (8 ounces) water chestnuts, drained and chopped3/4 cup dry bread crumbs1 tablespoon beef bouillon granules1-1/2 pounds ground beef1 jar (16 ounces) peach preserves1 bottle (12 ounces) chili sauce1 envelope onion soup mix
Preparation
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.
