Apricot preserves and BBQ sauce give these meatballs a unique flavor. They create a tangy twist on the typical sauce made with grape jelly.
What You Need
Original recipe yields 8 servings
2 lb. ground beef
2 cups fresh bread crumbs
1/2 cup chopped onion s
2 egg s, beaten
2 Tbsp. chopped fresh parsley
2 tsp. salt
2 Tbsp. margarine
1 jar (10 oz.) apricot preserves
1/2 cup KRAFT Original Barbecue Sauce
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Let's Make It
Preheat oven to 350°F. Mix meat, crumbs, onions, eggs, parsley and salt. Shape into 56 meatballs, each about 1 inch in diameter. Brown in margarine in large skillet; drain. Place in 2-qt. casserole dish.
Mix preserves and barbecue sauce. Pour over meatballs; mix lightly.
Bake 30 min. or until heated through, stirring occasionally.
Prepare as directed, using leaner cuts of ground beef, such as ground round or ground sirloin.
Prepare 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 for 1 hour or until heated through, stirring occasionally.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, seven meatballs each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.