Serves: 5
Total Calories: 853
Yield: 40 meatballs

Brandied Peach Sauce:
1 (18-ounce) jar peach preserves
3/4 cup light brown sugar, firmly packed
1/2 cup brandy
1/2 cup peach brandy
1/4 teaspoon nutmeg
------------------------------
Meatballs:
2 pounds ground beef
3/4 cup milk
1/2 cup bread crumbs
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon pepper
2 drops hot sauce
2 tablespoons hot cooking oil
1 tablespoon cornstarch, mixed with 1 tablespoon cold water (optional)
1 (20-ounce) can sliced peaches, drained

Brandied Peach Sauce:
Combine ingredients in a bowl, blending well. Makes about 3 cups.

Meatballs:
Blend first 10 ingredients in a bowl. Shape mixture into 1- to 1 1/2-inch balls. In a large heavy skillet, brown meatballs in hot oil. Remove with slotted spoon, set aside; keep warm. Reduce heat, blend Brandied Peach Sauce into meat drippings, and simmer 10 minutes. Add meatballs to sauce and coat thoroughly. Cover and simmer 45 minutes to 1 hour. If necessary, add cornstarch mixture to sauce, stirring constantly, and cook on low heat until thickened. Transfer to a chafing dish for buffet service. Garnish with canned sliced peaches.


Fun Fact: Although the first feast of thanksgiving took place at Plymouth Rock in 1622, a collective prayer of thanksgiving was held in the Virginia Colony on December 4, 1619, near the current site of Berkeley Plantation, marking the first Thanksgiving in North America. Thanksgiving Day is now an annual one-day holiday to give thanks, traditionally to God, for the things one has at the end of the harvest season. In 1939, President Roosevelt set the date for Thanksgiving to the fourth Thursday of November (approved by Congress in 1941).

Nutritional Facts:

Serves: 5
Total Calories: 853
Calories from Fat: 93

More Recipes from the Best of the Best from the East Coast Cookbook Cookbook:
Wedding Punch
Champagne Nectar Punch
Fruit Fizz Punch
Lockhouse Punch
Julie’s Mint Tea
Spiced Tea
Cranberry Ice and Pineapple Shrubs
Wassail
Old Virginia Mint Julep
Bourbon Slush
Raspberry Cordial
Grandmother’s Eggnog
Homemade Irish Cream
Banana or Chocolate Milk Shakes
Hot Crab Dip
Creamed Crab
Chafing Dish Crab Dip
Hot Virginia Dip
Reuben Dip
Layered Bruschetta Dip
Game Day Dip
Halftime Hot and Spicy Corn Dip
Apple Dip
Tarheel Crocks
Pepper Jelly Dip
Hot Pepper Jelly Appetizers
Sun-Dried Tomato Spread
Layered Pesto Spread
Pecan Crusted Artichoke and Cheese Spread
Cream Cheese with Jezebel Sauce
Brie with Brown Sugar
Chesapeake Bay Virginia Crab Puffs
Crab-Potato Nibblers
Crab Tassies
Cheesy Crab Hors D’Oeuvres
Shrimp Stuffed Celery
Shrimp Spread
Shrimp Mold
Coconut Shrimp
Marinated Shrimp in Avocado
Oysters Virginia Beach
Oyster Filling for Patty Shells
Florentine Cheddar Squares
Parmesan Toast Strips
Olive Cheese Nuggets
Fred’s Cocktail Wieners
Asparagus Ham Rolls
Virginia Ham Fantastics
Sesame Chicken with Honey Dip
Brandied Meatballs
Party Pork Tenderloin
Tailgate Tortillas
Vegetable Pizza
Kennett Square Mushrooms
Onion Ring Loaf
Bambinos
Hugs and Kisses