| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground beef |
| 2 |
c |
Soft bread crumbs |
| 1/2 |
c |
Chopped onion |
| 2 |
|
Eggs |
| 2 |
tb |
Chopped parsley |
| 2 |
ts |
Salt (I omit this) |
| 2 |
|
Tblssp margarine (I omit this) |
| 1 |
|
Jar (10 oz) apricot preserves |
| 1/2 |
c |
B-b-q sauce |
INSTRUCTIONS
This is a recipe I use from the Kraft 75 Years of Good Food Ideas cookbook.
This one always goes over real well.
Combine meat, crumbs, onion, eggs, parsely and salt; mix lightly. Shape
into 1-inch meatballs. Brown in margarine; drain. Place in 2-quart
casserole. Combine preserves and b-b-q sauce; pour over meatballs. Bake in
350 degree oven, 30 minutes, stiring occasionally.
I usually brown the meatballs the night before and let them sit over night
in the sauce before I bake them. Or instead of baking them in the oven I'll
through them into a crock pot for a couple of hours (this is great for
football Sundays).
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
jm22@sce.cornell.edu on Feb 28, 1997.
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