INGREDIENTS

INSTRUCTIONS

More Back of the Box Gourmet By Michael McLaughlin
These tangy, savory, and slightly smoky meatballs, swimming in barbecue
sauce, and apricot preserves, make great cocktail-time eating. To those
without back-of-the-box experience and to those who did not grow up in the
Fifties, such a chafing dish pairing of sweet and meat may seem odd, but
rest assured, it's not. The proof is in the eating.
Mix meat, crumbs, onion, eggs, parsley, and salt. Shape into 1-inch
meatballs.
Heat oven to 350 degrees. Brown meatballs in margarine in a large skillet
on medium heat; drain. Place in a 13 x 9 inch baking dish.
Stir preserves and barbecue sauce together; pour over meatballs. Bake 30
min., stirring occasionally.
MAKES 6 dozen
Variations: Substitute 1 lb. ground pork and 1 lb. ground veal for ground
beef. Substitute Kraft Thick 'N Spicy Original Barbecue Sauce for regular
barbecue sauce.
Gilding the Lily: Both suggested variations employed together will result
in a far superior meatball. (The spicier, hotter barbecue sauce, in
particular, will offset the sweetness of the preserves. You may even wish
to fire things up further with the addition of some hot pepper sauce.)
Serve them piping hot, in a chafing dish, with toothpicks and plenty of
napkins.
Posted to MM-Recipes Digest V4 #6 by janet <tjw@defnet.com> on Feb 10,
1999, converted by MM_Buster v2.0l.

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