Manhattan Meatballs Recipe -
Manhattan Meatballs Recipe
  • READY IN 50 mins

Manhattan Meatballs

Recipe by  

"Sweet and sour meatballs that will be a hit at any party."

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Original recipe makes 16 servings Change Servings
  • PREP

    5 mins
  • COOK

    45 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium-size mixing bowl, mix barbecue sauce and pineapple preserves together.
  3. In a medium-size mixing bowl, combine meat, breadcrumbs, eggs, onions, salt, and parsley. Mix well and form into bite-size balls. Arrange the balls in a single layer in a 9x13 inch baking dish. Pour the barbecue sauce mixture evenly over the meatballs.
  4. Bake for 30 to 45 minutes, until the meat is cooked.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2003

Very easy, and a big hit at the party. Browned the meatballs in a skillet, then dumped them and the sauce in a crockpot.

Most Helpful Critical Review
Jan 20, 2009

They came out like hard little sweet balls of tuff meat. I followed the recipe exactly.

Jan 09, 2005

Made these for New Years Eve gathering. Used frozen pre-cooked "homestyle" meatballs and a 2-1 ratio combo of KC Masterpiece and Hawaiian Sweet & Sour Sauce plus the preserves (Apricot-Pineapple was all I could find) specified in the recipe. Was very much complimented by all so will make again, thanks!

Dec 22, 2003

These were good,but on the second batch,I decided to throw in a generous amount of garlic salt and worcestershire sauce.What a difference it made! I also didn't have pineapple preserves,so I substituted diced pineapples.Tasty,but I am still looking for an amazing recipe for cocktail meatballs!

Aug 16, 2010

Other than using seasoned bread crumbs, I used the recipe as-is. I would, however not suggest cooking the meatballs with the sauce as my was on the verge burning after 20 minutes. I removed the meatballs from the oven and what sauce I could salvage and put them into the slow cooker. Next time I will cook the meatballs and warm the sauce on the stove top where I can control the temperature better.

Jan 27, 2007

These were a huge hit at my birthday gathering! Not one of the quadrupled recipe was left. I followed almost as directed but pineapple preserves are expensive in my parts. So I added just a small amount of brown sugar & about a tsp. of pineapple juice to make up for some more sweet. This is definately a keeper.

Jan 06, 2006

I've never been much of a fan of sweet & sour meatballs but wow, these are delicious. Instead of the pineapple preserves I mixed KC Masterpiece with a bottle of sweet & sour sauce.

Dec 14, 2009

I found this recipe about 2 years ago and have made them many times since. I get a lot of requests for these! I use my own meatloaf recipe and bake the meatballs in the oven then put the sauce over them in the slow cooker. I have never found pineapple preserves but usually use the pineapple topping meant for ice cream topping. Last time I used apricot-pineapple preserves and that seemed especially good. Thanks for the recipe Lois!!


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  • Calories
  • 300 kcal
  • 15%
  • Carbohydrates
  • 43.2 g
  • 14%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 14.5 g
  • 29%
  • Sodium
  • 599 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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