Manhattan Meatballs Recipe

Manhattan Meatballs
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.
Manhattan MeatballsManhattan Meatballs
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
Cooking Instructions:
Manhattan MeatballsManhattan Meatballs
Step 1: In a large bowl combine beef, crumbs, onion, eggs, fresh parsley and salt. Mix together and shape into meatballs.
Step 2: 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.
Step 3: Once browned place meatballs in a casserole dish.
Manhattan MeatballsManhattan Meatballs
Step 4: In a bowl combine barbecue sauce and apricot preserves. Pour mixture over meatballs and bake in the oven for 45 minutes at 350 degrees.
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12 Responses to “Manhattan Meatballs Recipe”

  1. grace — July 12, 2008 @ 7:16 am

    those apricot preserves really come out of nowhere and do some serious palate-pleasing! these look sensational. 🙂

  2. Andy — July 13, 2008 @ 12:28 am

    What i do is i usually put in 2 spoons of barbecque sauce. That way the kids like it more. As it gives it more taste. But its a great recipe.

  3. Lobster Recipe — July 13, 2008 @ 7:46 pm

    Apricot preserves are really an interesting addition. They sure give the meatballs a nice looking glaze.

  4. Cindy — July 13, 2008 @ 11:18 pm

    Wooo it should tastes good with noodles also!

  5. Vani — July 14, 2008 @ 4:23 am

    I never tasted beef…. but picture looks awesome:) You are rocking Bobby!!!

  6. diva — July 14, 2008 @ 8:57 pm

    AH! beautiful beautiful meatballs. perfectly shaped and that sauce sounds wicked. apricot preserves? i hope to try this soon. this certainly reminds me a little of Elizabethan pork which is citrusy and very warming, served on rice.

  7. Kevin — July 15, 2008 @ 4:32 pm

    These sound really tasty! I like using apricot preserves in savoury dishes.

  8. Bobby — July 15, 2008 @ 8:34 pm

    grace – thanks, I really enjoyed them.

    Andy – Haha, would be a little too sweet for me I think 😀

    Lobster Recipe – You know it, the glaze is dominant 🙂

    Cindy – I can imagine, I would love to try it with noodles sometime.

    Vani – Thanks for the compliments on my photos!

    diva – It’s really good, give it a try.

    Kevin – So many uses for apricot preserves…

  9. Fredrick — July 16, 2008 @ 4:14 am

    To be very true, Your recipe make me crazy and am feeling very hungry now. Perhaps I should go for it tonight. Thanks for sharing the great recipe.

  10. Naama — July 19, 2008 @ 10:51 am

    this looks gooood!

  11. SallysF — December 19, 2010 @ 11:31 am

    I always make this with curly noodles. Try it using ground turkey. For a change use other jellies such as orange or grape.

  12. Esther — May 2, 2011 @ 4:52 pm

    i tried the manhattan meatballs – they were a great success. even my husband liked them, and he’s not a fan of meatballs. thanx! ps i added a bit of red wine to the sauce.

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