Combine all meatball ingredients together in a large mixing bowl with your hands until evenly distributed. (2 TBS of the peach preserves used with the rest of the ingredients- save the mustard to make the sauce)
Form 2 TBS sized meatballs and place directly in a large skillet set over the stovetop. You will be able to fit the most meatballs if you place them in a concentric pattern.
Once all the meatballs have been placed in the skillet, turn the heat to medium-high. Cook for 6 minutes until browned on the bottom, turn over with a spoon and cook an additional 5-6 minutes until slightly pink in the center. Turn off the heat and stir the meatballs to coat them in the pan juices.
Combine the rest of the peach preserves with the mustard and pour over the meatballs and let them simmer in the sauce for a few minutes.
Ingredients
Directions
Combine all meatball ingredients together in a large mixing bowl with your hands until evenly distributed. (2 TBS of the peach preserves used with the rest of the ingredients- save the mustard to make the sauce)
Form 2 TBS sized meatballs and place directly in a large skillet set over the stovetop. You will be able to fit the most meatballs if you place them in a concentric pattern.
Once all the meatballs have been placed in the skillet, turn the heat to medium-high. Cook for 6 minutes until browned on the bottom, turn over with a spoon and cook an additional 5-6 minutes until slightly pink in the center. Turn off the heat and stir the meatballs to coat them in the pan juices.
Combine the rest of the peach preserves with the mustard and pour over the meatballs and let them simmer in the sauce for a few minutes.