Brandied Meatballs
Makes 6 dozen

2 pounds Ground Beef
3/4 cup Milk
1/2 cup soft Breadcrumbs
1 tablespoon Worcestershire Sauce
1 teaspoon Salt
1/2 teaspoon Garlic Powder
1/2 teaspoon ground Nutmeg (divided)
1/4 teaspoon Ginger, ground
1/8 teaspoon Pepper
Dash Hot Sauce
2 tablespoons Vegetable Oil
1 (18-ounce) jar Peach Preserves
1/4 cup Brown Sugar, firmly packed
1/2 cup Brandy
1/2 cup Peach-flavored Brandy
1 tablespoon Cornstarch
1 tablespoon Cold Water

Combine ground beef, milk, breadcrumbs, Worcestershire sauce, salt, garlic powder, half the nutmeg, ginger, pepper, and hot sauce. Mix well; shape into 1-inch meatballs. Heat oil in a large skillet; cook meatballs in hot oil over medium heat for 10 to 15 minutes or until browned. Drain meatballs on paper towels; pour off pan drippings. In the same skillet, combine peach preserves, brown sugar, brandies, and the remaining 1/4- teaspoon nutmeg, mixing well; simmer 10 minutes. Add meatballs; cover and simmer 1 hour, stirring occasionally. Combine cornstarch and water, mixing well, then stir into sauce. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve in a warmed chafing dish or crock-pot.