Manhatten meatballs

Yield: 1 Servings

Measure Ingredient
2 pounds Ground beef
2 cups Soft bread crumbs
½ cup Chopped onion
2 \N Eggs
2 tablespoons Chopped parsley
2 teaspoons Salt (I omit this)
2 \N Tblssp margarine (I omit this)
1 \N Jar (10 oz) apricot preserves
½ cup B-b-q sauce

This is a recipe I use from the Kraft 75 Years of Good Food Ideas cookbook.

This one always goes over real well.

Combine meat, crumbs, onion, eggs, parsely and salt; mix lightly. Shape into 1-inch meatballs. Brown in margarine; drain. Place in 2-quart casserole. Combine preserves and b-b-q sauce; pour over meatballs. Bake in 350 degree oven, 30 minutes, stiring occasionally.

I usually brown the meatballs the night before and let them sit over night in the sauce before I bake them. Or instead of baking them in the oven I'll through them into a crock pot for a couple of hours (this is great for football Sundays).

Posted to TNT - Prodigy's Recipe Exchange Newsletter by jm22@... on Feb 28, 1997.

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