Manhattan meatballs, do they come from New York? I don’t really know a lot about these meatballs but they were great! The meatballs themselves had great texture and flavor and I definitely found the sauce to be a bit interesting. The sauce is nothing more than a simple combination of BBQ sauce and apricot preserves. The combination gives the sauce a tangy, sweet and slightly smokey flavor. The meatballs were very moist due to the use of soft breadcrumbs instead of dry. For browning you have two options – you can either brown in a pan on the stove top or brown in the oven before transferring to a baking dish. I prefer the oven method myself as it saves time and is less work. I served these meatballs on top of white rice. Enjoy.
- 1lb ground beef
- ½ cup onion (chopped)
- 2 cups soft breadcrumbs
- 2 eggs
- 2 tablespoons fresh parsley (chopped)
- 2 teaspoons salt
- 10 ounces apricot preserves
- 2 tablespoons margarine (if pan frying)
- ½ cup barbecue sauce
- In a large bowl combine beef, crumbs, onion, eggs, fresh parsley and salt. Mix together and shape into meatballs.
- Brown meatballs in margarine in a pan on the stove top or put on a baking sheet and brown in the oven at 350 degrees to save time.
- Once browned place meatballs in a casserole dish.
- In a bowl combine barbecue sauce and apricot preserves. Pour mixture over meatballs and bake in the oven for 45 minutes at 350 degrees.