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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
Manhattan MeatballsManhattan Meatballs
Manhattan MeatballsManhattan Meatballs

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Manhattan Meatballs Recipe

  • Author: Bobby


  • 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


  1. In a large bowl combine beef, crumbs, onion, eggs, fresh parsley and salt. Mix together and shape into meatballs.
  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.
  3. Once browned place meatballs in a casserole dish.
  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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  1. grace says:

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

  2. Andy says:

    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. diva says:

    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.

  4. Bobby says:

    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…

  5. Fredrick says:

    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.

  6. SallysF says:

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

  7. Esther says:

    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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