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Meatballs: Appetizer Meatball Varieties

Source of Recipe

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MANHATTAN MEATBALLS:
Ingredients: 1 pound ground beef; 1 pound mild pork sausage; 2 cups soft bread crumbs or 1 1/2 c. oatmeal; 2 eggs; 1/2 cup chopped onion; 2 tablespoons parsley; 2 teaspoons salt; 1/2 teaspoon garlic salt.
Sauce: 1 jar apricot preserves (12 oz); 1/2 cup barbecue sauce.

Directions: Mix first 8 ingredients together and form meatballs. Brown in skillet, or in oven at 450¼F for 15 minutes. Heat sauce, pour over meatballs. Bake at 350¼F for 25 minutes or cook in crock pot. Can be served over rice or as an appetizer with toothpicks.


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BARBECUED MEATBALLS:
Ingredients: 1 to 2 lbs. ground beef; 2 tsp. Worcestershire sauce; 2/3 c. evaporated milk; 1 envelope dry onion soup mix;
Sauce: 2 c. ketchup; 1 c. brown sugar, packed; 1 tbsp. Worcestershire sauce.

Directions: Mix beef, 2 teaspoons Worcestershire sauce, evaporated milk and soup mix. Shape into balls the size of walnuts. Broil 4 inches from broiler for 12 minutes or until done. Turn if necessary to keep from burning. Mix sauce ingredients and boil 10 minutes. Pour over meatballs in crockpot turned on low. 2 pounds of ground beef makes about 50 meatballs.


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SWEET AND SOUR MEATBALLS
Ingredients: 2 pounds ground beef; 1 egg; 2 tbs. bread crumbs.
Directions: Mix above and make into balls. Place in skillet and brown on HIGH for a few minutes, turning meatballs as necessary. Turn temperature down to low, cover and continue cooking until meatballs are 'firm' when pierced with a fork. Remove meatballs from skillet and drain on paper towels placed on a plate.

Sauce: 1 10 oz. jar chili sauce; 1 8 oz. jar grape jelly; 2-3 Tbs. lemon juice. Directions: Mix the above ingredients together and cook on LOW heat until all are blended. Pour over the meatballs after placing them into a crockpot or slow-cooker. Cook for 30 minutes on MEDIUM heat and then reduce to LOW to keep warm. (Extra sauce is excellent gravy for potatoes or rice.)