3/4 cup milk
1/2 cup soft bread crumbs
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground nutmeg, divided use
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1/8 teaspoon liquid hot pepper sauce
2 tablespoons vegetable oil
1 (18-ounce) jar peach jam
1/4 cup granulated sugar
1/2 cup brandy
1 tablespoon cornstarch
1 tablespoon water
In a large bowl, combine ground beef, milk, soft bread crumbs, worcestershire sauce, salt, garlic powder, 1/4 teaspoon nutmeg, ginger, pepper, and liquid hot pepper sauce; mix well and shape into 1-inch meatballs. Cook in oil in a large skillet over medium heat until browned. Drain the meatballs on paper towels and drain the skillet.
To the empty skillet, add peach jam, brown sugar, brandy, and 1/4 teaspoon nutmeg; simmer for 10 minutes. Add the meatballs, cover, and simmer for 1 hour, stirring occasionally.
Combine cornstarch and water, mixing well; stir into the sauce. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve in a chafing dish.
Makes 10 servings.