Brandied Meatballs

Source: Cooks Recipes

2 pounds ground beef 
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.