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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Jan's Brandied Meatballs Recipe

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This recipe for Jan's Brandied Meatballs is from Murphy Women in the Kitchen Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. ground beef
3/4 cup milk
/2 cup bread crumbs
1 Tbsp Worcestershire
1 1/2 tsp salt
1 tsp garlic powder
1/4 tsp each; nutmeg, ginger
1/8 tsp pepper
2 drops hot pepper sauce
2 tbsp melted shortening or oil
Brandied Peach Sauce:
1 jar (1 lbs. 2 oz.) peach preserves
3/4 cup light brown sugar
1/2 cup each : brandy, peach brandy
1/;4 tsp nutmeg
1 Tbsp cornstarch, optional
Directions:
Directions:
Blend ground beef, milk, crumbs, and seasonings in bowl. Shape mixture into 1 1/2 - 2 inch balls. In large skillet or electric fry pan, brown meatballs in shortening. Remove meatballs with slotted spoon; keep warm. Lower heat and add brandied peach sauce to meat drippings; simmer 10 minutes. Add meatballs to sauce and coat thoroughly. Cover and simmer 45 - 60 minutes. Transfer meatballs to chafing dish. If needed, blend cornstarch and 1 Tbsp water. Add to sauce and cook, stirring, until thickened. Pour over meatballs.
Number Of Servings:
Number Of Servings:
About 40 meatballs

 

 

 

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