Peach-Glazed Meatballs

1. 1

   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.

2. 2

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

3. 3

   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.

* Per serving · 4 servings · Values may vary.