PEACH-GLAZED MEATBALLS
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
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 :
CROCKPOT PEACH BBQ MEATBALLS
Crockpot Meatballs are smothered in a sweet and spicy peach BBQ sauce. Easy to make with just 6 ingredients, they are the perfect appetizer!
Provided by Kristin Maxwell
Categories Appetizer Main Course
Time 3h10m
Number Of Ingredients 7
Steps:
- Place frozen meatballs into the bottom of your crockpot.
- Mix remaining ingredients in a medium bowl until well combined.
- Pour the sauce mixture over the meatballs and stir to coat. Cover and cook on low for 2-3 hours or high for 1-2 hour.
- Stir well and garnish with parsley before serving. Serve over rice for a main dish or with toothpicks as an appetizer.
Nutrition Facts : Calories 267 kcal, Carbohydrate 16 g, Protein 13 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 292 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 8 g, ServingSize 1 serving
PEACHY BARBECUE CHICKEN
Barbecue sauce and peach preserves bring the perfect combination of sweet and savory flavors to this tender dish from Laura Mahaffey of Annapolis, Maryland. It's a great meal if you have extra green peppers to use up.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil in batches on both sides. Return all to skillet. In a large bowl, combine the preserves, onion, barbecue sauce and soy sauce; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Add green peppers and water chestnuts. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until a thermometer reads 170°. Serve immediately with rice; or cool chicken and transfer to a freezer container and freeze for up to 3 months., To use frozen chicken: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before reheating. Cover and bake at 350° for 50-60 minutes or until bubbly. Serve with rice.
Nutrition Facts : Calories 514 calories, Fat 11g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 1115mg sodium, Carbohydrate 73g carbohydrate (55g sugars, Fiber 3g fiber), Protein 32g protein.
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