Brandied Meatballs

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
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.

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

This Brandied Meatballs recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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