Harvest Meatballs

1 egg, beaten
¼ c. milk
¾ c. soft bread crumbs
¼ c. chopped onion
½ tsp. cinnamon
½ tsp. salt
dash of pepper
½ lb. ground beef
½ lb. bulk pork sausage
1 ½ c. chicken broth
¾ c. long grain rice
2 T. parsley, snipped
¼ c. butter or margarine
¼ c. brown sugar, packed
1 ½ c. peeled and sliced peaches
1 T. cornstarch
¼ c. cold water
¼ c. lemon juice
¼ c. sliced almonds

Combine egg and milk. Stir in bread crumbs, onion, ¼ tsp. cinnamon, salt and dash of pepper. Add meats; mix well. Shape into 20 meatballs. Place in shallow baking pan. Bake, uncovered, 350 degrees for 30 mins. Drain.

Combine broth, rice, parsley and remaining cinnamon. Bring to boiling. Cover and simmer about 15 mins. Melt butter; stir in brown sugar. Add peaches; cook about 2 mins. Combine cornstarch and ¼ c. cold water. Stir into fruit mixture. Cook and stir till bubbly. Stir in lemon juice. Serve meatballs over rice; spoon fruit sauce over. Sprinkle with almonds.

Carol Eggers
Front Royal