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Manhattan Meatballs

"Sweet and sour meatballs that will be a hit at any party."
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50 m servings 300 cals
Original recipe yields 16 servings


  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 599 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 55
  1. 78 Ratings

Most helpful positive review

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

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

Most helpful
Most positive
Least positive

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

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-Pineappl...

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 sub...

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 s...

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 th...

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.

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...

These were pretty yummy. I made them and cooked them in the oven for 25 minutes on cookie sheets. Then I added them to a slow cooker with the preserves and bbq sauce on low for 2 hours. They ...

Fabulous! I think this would work better in a slow cooker but otherwise, the glaze itself is addictive. I used pineapple preserves and Baby Ray's. It's my nature to tweak recipes but I left this...