Recipe: Brandied Meatballs

Brandied Meatballs

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.

Makes 6 dozen