2 lbs. ground beef
1 cup panko bread crumbs
2 eggs, lightly beaten
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/4 cup canola or vegetable oil
1 jar (16 ounces) peach preserves or jam
1/2 envelope onion soup mix
1 large peach, pit removed, chopped (optional)
Toothpicks
Salt and Pepper, to taste
In a large bowl, combine the beef, panko bread crumbs, eggs, onion powder, garlic powder, red pepper flakes, salt and pepper. Form into meatballs (approximately the size of a golf ball).
In a large skillet over medium heat, add oil. Cook meatballs (in batches, if needed) for 2-3 minutes on each side or until no longer pink; drain excess grease.
In a small saucepan over low heat, stir together the peach preserves or jam and onion soup mix. Cook for 4-5 minutes. Pour peach mixture into skillet over meatballs. Cook on low heat for 6-8 minutes. With a toothpick, place a small piece of peach on top of each meatball, if desired. Serve immediately.
Sponsor: Utah Beef Council
