Instructions:
In large bowl combine: eggs, water chestnuts, breadcrumbs, bouillon,
rice, and green peppers. Roll in to 1 inch balls, place into skillet
cook until done. In small saucepan heat peach preserves, chili sauce and
soup mix heat on medium low for 5 minutes. Pour over meatballs and
simmer for 10 minutes or until heated through. Serve as appetizers or
meal. Find Previous Recipes Here
