Preparation:
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.
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
napkin |
