Manhattan Meatballs

(Recipe adapted from The Kraft Cookbook. The meatballs are supposed to be served as an appetizer. It can become a main dish by serving it over rice.)

Manhattan Meatballs

3-4 lbs. ground beef
2 C. soft bread crumbs
1 C. chopped onions
4 eggs
2 T. chopped parsley
3 tsp. salt
2 12-oz. jars of apricot preserves
1 18-oz. bottle of barbecue sauce (I used Kraft, original)

Combine meat, crumbs, onion, eggs, parsley and salt; mix lightly. Shape into 1-inch meatballs. Brown in some cooking oil, drain. Place in a 2-quart casserole dish.

Combine preserves and barbecue sauce; pour over meatballs. Bake at 350 degrees for 30 minutes, stirring occasionally. Makes about 6 dozen.

To make ahead: Prepare recipe as directed, except for baking. Cover; seal securely. Freeze. When ready to serve, place in refrigerator for 6 to 8 hours. Uncover; bake at 350 degrees for 1 hour, stirring occasionally.