- Cook Time
- Prep Time
- 3 large eggs
- 3/4 cup chicken broth
- 1/2 cup bread crumbs
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped flat-leaf parsley
- 1 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 2 pounds lean ground beef
- 1/4 cup extra-virgin olive oil
- 1/2 cup chili sauce
- 1/2 cup peach preserves
- 1 tablespoon hot pepper sauce
Preheat the oven to 200 degrees . In a large bowl, combine the eggs, chicken broth, bread crumbs, parmesan, parsley, salt and pepper. Mix in the ground beef and form into 1-inch meatballs.
In a large, heavy skillet, heat 2 tablespoons olive oil over medium-low heat. Add one-third of the meatballs and fry, stirring occasionally, until browned and cooked through, about 8 minutes. Drain on a paper-towel-lined plate; keep warm in the oven. Repeat with the remaining meatballs, adding a tablespoon of oil for each batch.
In a food processor, puree the chili sauce, peach preserves and hot sauce. Transfer to a large microwaveable bowl and warm in the microwave. Add the meatballs and toss to coat; serve with toothpicks.