Peach Glazed Meatballs Recipes

PEACH-GLAZED MEATBALLS

Peach-Glazed Meatballs image

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

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield about 4-1/2 dozen.

Number Of Ingredients 8

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 beef
1 jar (16 ounces) peach preserves
1 bottle (12 ounces) chili sauce
1 envelope onion soup mix

Steps:

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.

Nutrition Facts :

GLAZED MEATBALLS

Glazed Meatballs image

Allspice adds a bit of a twist to typical barbecue meatballs in this recipe from Nancy Horsburgh of Everett, Ontario.

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield about 3-1/2 dozen.

Number Of Ingredients 12

Ingredients

2 eggs, lightly beaten
2/3 cup milk
1 tablespoon prepared horseradish
1-1/4 cups soft bread crumbs
1-1/2 pounds ground beef
1 cup water
1/2 cup chili sauce
1/2 cup ketchup
1/4 cup maple syrup
1/4 cup reduced-sodium soy sauce
1-1/2 teaspoons ground allspice
1/2 teaspoon ground mustard

Steps:

In a large bowl, combine eggs, milk, horseradish and bread crumbs. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place meatballs on a greased rack in a shallow baking pan. Bake at 375° for 15-20 minutes or until cooked through; drain., In a large saucepan, combine the remaining ingredients. Bring to a boil; add the meatballs. Reduce heat; cover and simmer for 15 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 141 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 568mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 11g protein.

PEACH-GLAZED MEATBALLS

Peach-Glazed Meatballs image

Make and share this Peach-Glazed Meatballs recipe from Food.com.

Provided by RecipeNut

Categories Meat

Time 55m

Yield 4 1/2 dozen

Number Of Ingredients 8

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 1/4 ounce) envelope onion soup mix

Steps:

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.

Nutrition Facts : Calories 861.9, Fat 26.6, SaturatedFat 9.8, Cholesterol 197.2, Sodium 1928.1, Carbohydrate 114.7, Fiber 8.4, Sugar 62.5, Protein 36.9

PEACHY BBQ MEATBALLS

Peachy BBQ Meatballs image

These appetizer meatballs with a sweet and sour sauce are ready to serve in ten minutes!

Provided by Dickinson's

Categories Trusted Brands: Recipes and Tips Dickinson's®

Time 10m

Yield 6

Number Of Ingredients 11

Ingredients

1 (10 ounce) jar Dickinson's® Pure Elberta Peach Preserves or Dickinson's® Pure Patterson Apricot Preserves
¼ cup ketchup
¼ cup cider vinegar
1 teaspoon chopped garlic
1 teaspoon chopped gingerroot
2 tablespoons soy sauce
½ teaspoon salt
½ teaspoon ground white pepper
Pinch cayenne pepper
1 (18 ounce) package frozen bite-size fully cooked meatballs, thawed
Fresh cilantro leaves, chopped

Steps:

Blend preserves, ketchup, vinegar, garlic, gingerroot, soy sauce, salt, pepper and cayenne in blender until smooth. Pour into medium saucepan. Add meatballs, toss to coat and heat over medium heat until hot. Skewer meatballs with colored toothpicks and arrange on serving platter. Sprinkle with cilantro.

Nutrition Facts : Calories 299.4 calories, Carbohydrate 35.6 g, Cholesterol 69.8 mg, Fat 10.8 g, Fiber 0.5 g, Protein 14.7 g, SaturatedFat 3.8 g, Sodium 710.2 mg, Sugar 2.4 g

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