Post by marlaoh on Dec 5, 2002 9:13:34 GMT -6
Manhattan Meatballs
Prep time: 15 mins Ready in: 45 mins
2 lb. ground beef
2 cups fresh bread crumbs
1/2 cup chopped onion
2 eggs , beaten
2 Tbsp. chopped parsley
2 tsp. salt
2 Tbsp. margarine
1 jar (10 oz.) apricot preserves
1/2 cup KRAFT Original Barbecue Sauce
Mix meat, crumbs, onion, eggs, parsley and salt. Shape into
1-inch meatballs. Brown in margarine in large skillet; drain.
Place in 2-quart casserole.
Mix preserves and barbecue sauce; pour over meatballs.
Bake at 350°F for 30 minutes or until heated through, stirring
occasionally.
Makes about 4-1/2 dozen
Make Ahead: Prepare recipe as directed, except for baking.
Cover; seal securely. Freeze. When ready to serve, place in
refrigerator 6 to 8 hours to thaw. Bake, uncovered, at 350°F <br>for 1 hour or until heated through, stirring occasionally.
Prep time: 15 mins Ready in: 45 mins
2 lb. ground beef
2 cups fresh bread crumbs
1/2 cup chopped onion
2 eggs , beaten
2 Tbsp. chopped parsley
2 tsp. salt
2 Tbsp. margarine
1 jar (10 oz.) apricot preserves
1/2 cup KRAFT Original Barbecue Sauce
Mix meat, crumbs, onion, eggs, parsley and salt. Shape into
1-inch meatballs. Brown in margarine in large skillet; drain.
Place in 2-quart casserole.
Mix preserves and barbecue sauce; pour over meatballs.
Bake at 350°F for 30 minutes or until heated through, stirring
occasionally.
Makes about 4-1/2 dozen
Make Ahead: Prepare recipe as directed, except for baking.
Cover; seal securely. Freeze. When ready to serve, place in
refrigerator 6 to 8 hours to thaw. Bake, uncovered, at 350°F <br>for 1 hour or until heated through, stirring occasionally.