Manhattan Meatballs

Source: Lemons and Love

Holiday Party #2: check.
Meatball recipe #2: check.

As I mentioned in my previous post, last week I had two holiday parties to attend. The second one was my company holiday party, and I decided to contribute these Manhattan meatballs to the festivities.

These meatballs were a hit! My boss’s boss told me TWICE that he really liked them, and another person carried on about them as well. That made me feel pretty good (although, honestly, there’s not much to this recipe. But they don’t need to know that.)

So, what’s the verdict? Between the Manhattan Meatballs and the Party Meatballs, which recipe wound up on top? Well, Rick and I both agree that these Manhattan Meatballs are the stronger of the two. The biggest advantage, in my opinion, is that the sauce is thicker in these meatballs. But, try them both for yourself and see which one you like better!

Manhattan Meatballs

2 lb. frozen meatballs
10 oz. jar apricot preserves (I used about 5 oz.)
1/2 cup bbq sauce (I used abut 3/4 cup)

Place frozen meatballs in your crockpot. Add the apricot preserves and the bbq, stirring gently to combine as best you can. Cook on high for 2 hours or low for 4 hours until heated through. Enjoy!

Shared eat Eat at Home Cook’s Ingredient Spotlight: Jams and Jellies



  1. […] decided to make this recipe for my book club girls, and to save the Manhattan Meatball recipe for my holiday party at work, so look for that recipe coming soon (along with a comparison […]

  2. Tiffany said

    I like the idea of bbq with apricot. I’ll have to try this one!

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