Wednesday, May 14, 2014


1 lb ground beef
3/4 tsp salt
1 tbsp minced onion
1/2 cup fresh bread crumbs
1/4 cup milk
flour for rolling meatballs
2 tbsp butter
1 cup peach preserves
1/4 cup horseradish
2 tsp dry mustard

In a mixing bowl, combine the ground beef, salt, and onion.

In a small bowl, combine the bread crumbs and milk; add to meat mixture and toss lightly to blend well.

Form mixture into approximately 50 small meatballs about 3/4-inch in diameter. Roll lightly in flour.

Heat the butter in a skillet and brown meatballs well on all sides; drain off fat.

In a bowl, combine the preserves, horseradish, and mustard; blend until smooth. Add mixture to the meatballs in skillet, reduce the heat and simmer meatballs for 10 minutes, stirring occasionally to glaze all sides of meatballs.

Best to serve warm in a chafing dish.

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