Savory Glazed Meatballs

[chief_cook2]

Serving Size : 48
Appetizers 1 Point Per Serving

1/2 pound lean ground beef
8 ounces water chestnuts, canned -- drained and chopped
1/3 cup dry bread crumbs
1 tablespoon beef bouillon granules
2 eggs -- beaten
16 ounces peach preserves
12 ounces chili sauce
1 envelope onion soup mix
Combine the ground beef, water chestnuts, bread crumbs, bouillon granules and eggs
in a medium mixing bowl and mix well.
Shape into 1 1/4 balls. Brown the meatballs in a a12-inch skillet sprayed with
nonstick cooking spray.
Remove the meatballs with a slotted spoon to a medium bowl, discarding the pan
drippings.
Mix the peach preserves, chili sauce and soup mix in the skillet. Cook over low heat
for 5 minutes, stirring constantly.
Return the meatballs to the skillet and mix gently. Simmer for 10 minutes or until
the meatballs are cooked through, stirring occasionally.
Spoon into dish and serve with toothpicks

[dawn58]

Is this recipe correct? 1/2 pound lean ground beef and 98 oz of water chestnuts?
I sent it to a friend and they are questioning the ingredients.
Me too now that I see it
Dawn ;D

[chief_cook2]

It should have been 8 oz. of water chestnuts. I went back and edited it. Thanks for finding the mistake. Sorry about that.