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 a 12-inch skillet sprayed with nonstick cooking spray. Remove the meatballs with a slotted spoon to a medium bowl, discarding the pan drippings. Or bake in a 350° F. oven for 20 minutes on a cookie sheet that has been sprayed with oil.
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
Makes 48 meatballs.
Per serving: 74 Calories (kcal); 1g Total Fat; (15% calories from fat); 2g Protein; 15g Carbohydrate; 11mg Cholesterol; 116mg Sodium Food Exchanges: 0 Grain Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
WW Points: 1 pt. per meatball
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
