Peach-Glazed Meatballs

Meatballs are one of my family's go-to meals, primarily because of their versatility. Feeling like Italian? Whip up a tomato sauce and some spaghetti noodles. Want an Asian flair? Add some teriyaki sauce and steamed rice. A good meatball stands up to just about any combination. This peach-flavored marinade plays up the sweet and savory combination and makes for an easy and delicious meal. 

Meatballs: 

½ cup bread crumbs

3 T. milk

1 egg

1 ½ lbs. ground beef

¼ tsp. cayenne

1 tsp. garlic powder

1 tsp. lemon pepper

1 T. Worcestershire sauce

Sauce:

1 jar (18 oz.) peach preserves

1 bottle chili sauce

½ packet “Beefy Onion” soup mix

Preheat oven to 350 degrees. In a large bowl, blend bread crumbs and milk with a fork; beat in the egg. Add ground beef and remaining ingredients; combine by hand until completely blended. Roll meat mixture into 1 ½ - inch balls and place on baking sheet. Bake 25 minutes.

Meanwhile, in a large saucepan, whisk together sauce ingredients. Cook over medium heat until heated through. Add cooked meatballs, stir to coat, and simmer about 20 minutes. Serve, with glaze, over steamed rice.