balls o' meat

If you think about it, the name "meatballs" is a little icky. I guess it's no worse than "meatloaf." My little brother refuses to eat meatloaf, yet he loves meatballs, which is interesting because they're basically the same thing. Perhaps it's all in the name. Or shape.


Or perhaps he's just odd.


This post, a respite from all the Christmas cookies and sweets, features two varieties of those ubiquitous balls o' meat. The first batch is from the ever-popular recipe entitled "Manhattan Meatballs." (Anybody know if they actually originated in Manhattan? Just curious.) I chose to make these for our office's winter holiday party over all others for a very significant reason--I had apricot preserves festering in the fridge.


The sweet, fruity, and slightly spicy sauce was wonderful! I suspect it may have had something everything to do with the barbecue sauce I used--'twas a honey-chipotle blend. My co-workers had some nice comments about the meatballs and actually made the effort to say them to me, and I have to agree--the balls were delicious.

The only other kind of meatball I've ever really tried is made according to a recipe that my grandmother has used for longer than I've been alive. I think it's safe to say that it's a winner. The balls are nowhere near as sweet, but still extremely tasty.

So...which type tickles your fancy?

Sweet & Sour Meatballs
(time-tested by my grandmother)
1 1/2 lb ground beef
1 cup oats
1 cup milk
1 teaspoon salt
1 teaspoon pepper
1 tablespoon onion flakes

Sauce:
1 cup ketchup
1/2 cup water
2 tablespoons Worcestershire sauce
2 tablespoons vinegar
3 tablespoons sugar

Combine the first six ingredients and shape into balls. Place in a large baking dish. Mix up the sauce and pour it over the balls. Cover the dish and bake at 350 degrees for an hour, or until heated through.

Sweet & Sweet Meatballs
(from Kraft, among others)

1 1/2 pounds ground turkey
2 cups bread crumbs
1/2 cup onion, finely chopped
2 eggs, beaten
2 teaspoons dried parsley
2 teaspoons salt
10 oz. apricot preserves
1 cup barbecue sauce of choice

Preheat oven to 350°F. In a large bowl, mix the meat, bread crumbs, onion, eggs, parsley, and salt. Go ahead, use your paws. Shape into meatballs about 1 inch in diameter. Place in 2-qt. casserole dish. Mix the preserves and barbecue sauce and evenly pour over the meatballs; mix lightly. Bake for 45-60 minutes or until heated through, stirring occasionally.

I think this'll probably be my last post until the Christmas excitement fades away. I hope ya'll have a safe and happy holiday!