Last Thursday, I used a quick, simple, good recipe for meat balls with something of an unusual sauce.  After all, it is not everyday that one makes a meat sauce using peach preserves.  But I did and everyone liked it.  Now before we get to the meat balls, let me talk a little about this recipe.  I observed that it could either be used as an appetizer or as a main dish.  If I were doing it for a main dish, I would do it exactly as I did.  Then you have the meat balls and a fine sauce to put on pasta or rice as part of a meal.  However, if I planned to use this as an appetizer, served with toothpicks as utensils, I would make the sauce exactly as I did, but add two bags of frozen meat balls cooked according to package directions.  The brand and flavor that I like best is Hormel brand and Italian flavor. 

Now, let's turn to the question of the meat balls themselves.  If you are a purist and will not ever use frozen meat balls, here is a recipe that is never fail and almost as easy as frozen.

Easy Meat Balls

2 eggs, lightly beaten
1 8 oz can water chestnuts, drained and chopped fairly fine
3/4 cup dry bread crumbs
1 TBSP beef bouillion granules
1 1/2 lbs Very lean ground beef

"Combine all ingredients in a bowl large enough to allow mixing.  Mix well.  Shape into 1" balls and place on a lightly greased baking pan with sides (there will be grease).  Place in a preheated 350 deg oven and bake about 10 minutes.  Turn and allow to bake another ten minutes. 

At this point, these will be good to add to the peach sauce or any other.