Manhattan Meatballs
When the movers packed us up for the move to TX they forgot to look in the drawer under the oven where I keep all of my pots and pans. The day before our journey, I found the pots and my sweet big brother offered to ship them out to us.
Going without any pots for a couple of weeks meant that I had to get creative with some recipes and the results were delicious and pretty fun. The first was *No Fry* Manhattan Meatballs. I don’t know where this dish got its name, but it’s a sweet and tangy BBQ dish over rice.
*No Fry* Manhattan Meatballs
1 lb ground beef (get the leanest meat possible since you don’t get to drain it)
1/2 c. onion, chopped
2 c. soft bread crumbs
2 eggs
2 Tbs fresh parsley (I substituted about 3/4 Tbs dried)
2 tsp salt
10 oz apricot preserves
1/2 c. BBQ sauce
In a large bowl combine beef, crumbs, onion, eggs, parsley, and salt. Form into balls and place on a greased baking sheet. Combine preserves and BBQ sauce in separate bowl. Brown the meatballs in the oven at 350 degrees (this doesn’t take too long, 5-10 minutes, just keep an eye on them). Place the browned meatballs in a casserole dish and cover with the sauce mix. Put back in the oven and cook for another 40 minutes or until cooked through. Serve meatballs with sauce over rice.
July 20th, 2009 at 9:17 pm
“No fry” probably comes from the fact that traditional meatballs are fried in a pan.
September 1st, 2009 at 10:13 am
Do you suppose I can use apricot jam instead? we canned a bunch this summer. It would be awesome if I didn’t have to buy something for this. Maybe I will just have to experiment. scary
September 15th, 2009 at 1:27 pm
Oh man these were SO good! I used some apricot jam instead since that is what I canned this summer and it was yummy. I wish there had been more sauce though. But so good! thanks.