This is one of my husband's favorites. It makes an easy meal for Sunday dinner. The tangy barbecue sauce gets a hint of sweetness from apricot preserves. - Lorenda Spain, Dumas, Texas.
- 1 egg
- 1 cup soft bread crumbs
- 1/4 cup chopped onion
- 1 teaspoon salt
- 1 pound ground beef
- 1/2 cup apricot preserves
- 1/4 cup barbecue sauce
- In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a skillet, brown meatballs in several batches; drain. Transfer to a greased 2-qt. baking dish. Combine preserves and barbecue sauce; pour over meatballs. Cover and bake at 350° for 30 minutes or until the meat is no longer pink. Yield: 4 servings.
Originally published as Apricot Meatballs in Taste of Home Ground Beef Cookbook 1999, p29
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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