|Floyd on France|
|by Keith Floyd|
Keith Floyd's exploration of French food and drink.
Tip: Try apricot preserves for more results.
Results 1 - 10 of 22 for meatballs apricot preserves
Result Page: 1
Combine all ingredients; mix thoroughly. Heat and add about 2 pounds of meatballs.
Shape meat into cocktail sized meatballs. Bake on ... slowly before serving. Meatballs may be made ahead and frozen. Always make sauce fresh; do not freeze.
Mix together and form meatballs. Brown in ... minutes or cook in crockpot. Can be served over rice or as an appetizer with toothpicks. Yields: 4 or 5 dozen.
Combine meat, crumbs, ... Shape into 1" meatballs. Brown in ... quart casserole. Combine preserves and barbeque sauce, ... beef. Approximately 4 1/2 dozen.
Make 1 inch meatballs from a mixture ... meatballs in a large Dutch oven; top with sauce and cook on low heat for 50-60 minutes. Serve hot with toothpicks.
Mix first 4 ingredients to cook in crock pot. Mix hamburger, sausage, egg, bread crumbs, garlic, and onion salt to taste. Form balls and brown. Put ...
Mix chuck, onion ... saucepan. Heat bar-b-que sauce and preserves; pour over meatballs. Let simmer 15 minutes. Excellent for party or receptions; serves 25.
Have meat at ... into small size meatballs and brown in ... casserole dish. Combine preserves and barbecue sauce ... bake at 350 degrees for 30 minutes.
Combine and form small meatballs. Stir fry in 2 tablespoons of butter. Bake in sauce 30 minutes at 350 degrees.
The fine Italian ... butter. Place in casserole. Combine preserves and BBQ sauce; pour over meatballs. Bake at 350 degrees for 30 minutes. Makes about 50.
Result Page: 1
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