Tangy Meatballs

Tangy Meatballs

1 lb. ground chuck

1 lb. ground pork

2 C. soft breadcrumbs

2 eggs slightly beaten

1/2 C. onion finely chopped

2 T. chopped fresh parsley

1 t. salt

1 10 oz. jar apricot preserves

1/2 C. barbecue sauce

Preheat oven to 375° F. Combine first 7 ingredients and mix well. Shape into 1 inch balls. Place them on a lightly greased cookie sheet.

Bake meatballs for 20 minutes. Add the apricot preserves and barbecue sauce to a casserole. Stir to combine. Add meatballs.

Bake for 40 minutes at 350°F.

Serve in a chafing dish.


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