Manhattan Meatballs

Course : Beef
Serves: 6 dozen
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2 pound lean ground beef
2 Cup soft bread crumbs
1/2 Cup chopped onion
2 large eggs
2 Tablespoons chopped fresh parsley
1 teaspoon salt
2 Tablespoons Parkay margarine
1 Jar Kraft Apricot Preserves -- (10 oz.)
1/2 Cup Kraft Barbecue Sauce

Preparation / Directions:

Mix meat, crumbs, onion, eggs, parsley, and salt. Shape into 1-inch meatballs. Heat oven to 350 degrees. Brown meatballs in margarine in a large skillet on medium heat; drain. Place in a 13 x 9 inch baking dish. Stir preserves and barbecue sauce together; pour over meatballs. Bake 30 min., stirring occasionally. Variations: Substitute 1 lb. ground pork and 1 lb. ground veal for ground beef. Substitute Kraft Thick 'N Spicy Original Barbecue Sauce for regular barbecue sauce. Gilding the Lily: Both suggested variations employed together will result in a far superior meatball. (The spicier, hotter barbecue sauce, in particular, will offset the sweetness of the preserves. You may even wish to fire things up further with the addition of some hot pepper sauce.) Serve them piping hot, in a chafing dish, with toothpicks and plenty of napkin


Nutritional Information:

1633 Calories (kcal); 107g Total Fat; (59% calories from fat); 103g Protein; 58g Carbohydrate; 715mg Cholesterol; 3109mg Sodium

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