Manhattan Meatballs

Wonderful meatballs! I particularly loved the flavor the preserves and barbecue sauce gave the meatballs. In fact, I made another bath to freeze for later use. Thank you so much for sharing this awesome dish!! :-)

What a surprising and delicious combination of flavors! I made these for Halloween night, and they were devoured by grownups and picky kids alike. I used Smucker's "just fruit" preserves and KC Masterpiece BBQ sauce, and made meatballs about the size of a golf ball, so I had about 30 meatballs. Thanks for sharing this easy and delicious recipe.

I first had this wonderful recipe with Moxie for Halloween, and just new I had to make it myself. I used Smuckers Apricot Preserves and Tony Roma's Blue Ridge Smokies BBQ sauce. FABULOUS! I did add 3 cloves of garlic to the meat and used ground turkey instead of beef. I ended up with about 23 meatballs, so lunch will be great tomorrow! This is a keeper. Very simple to make and will definitely be a recipe used frequently in this house.

These are finger lickin' good! And I had to shoo DH away from the kitchen as the aroma kept drawing him in to ask, "how much longer until we can eat them?" I made 1/2 recipe of meatballs (got 24 of them) and a whole recipe of sauce. It was perfect. I used Sweet Baby Ray's barbecue sauce. Thanks for a great recipe.

Delicious! Took to a luncheon for a bunch of women and got rave reviews. Used ingredients exactly as written, but baked the meatballs at 350 for about 15 minutes, then added to crockpot with sauce and cooked on low for four hours. Refrigerated overnight and then reheated in crockpot before the luncheon. Thank you for a yummy recipe!