Thursday, October 21, 2010
Peach Glazed Meatballs
1 can (8oz) drained chopped water chestnuts
1- 1 1/2 c bread crumbs or panko
2 lb ground turkey
1 8 oz jar peach preserves
1 (12 oz) bottle chili sauce
1 envelope onion soup mix
Combine egg, water chestnuts, and bread crumbs, mix into meat and shape in 1 1/2 in balls.
Brown evenly until most of pink is out. Combine remaining ingredients, add meat balls and cook over low heat 30 min, sauce will reduce and thicken. Serve with rice.