Cocktail Meatballs with Apricot Preserves

Apricot Meatballs
Diana Rattray
  • 6 hrs 45 mins
  • Prep: 15 mins,
  • Cook: 6 hrs 30 mins
  • Yield: 4 to 5 Dozen (20 servings)
Ratings (4)

Apricot preserves and barbecue sauce team up to make a fabulous sauce for these easy meatballs. The meatballs are made with a combination of lean ground beef and pork. Saute the meatballs or bake them. 

For a spicier sauce, add some crushed red pepper flakes to the sauce mixture. The slow cooker makes these tasty sweet-sour appetizer meatballs easy to prepare and serve.

What You'll Need

  • 1 lb lean ground beef
  • 1 lb. mild pork sausage (or use all beef)
  • 2 cups soft bread crumbs
  • 2 eggs
  • 1/2 cup chopped onion
  • 2 tablespoons fresh parsley (minced, or 2 teaspoons dried parsley flakes)
  • 2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • For the Sauce:
  • 1 (12 oz) jar apricot preserves
  • 3/4 cup barbecue sauce

How to Make It

  1. Combine beef, sausage, bread crumbs, eggs, onion, parsley, salt, and garlic salt; blend gently then shape with hands to form small meatballs.
  2. Brown in a large skillet or bake at 350 F (on rack in baking pan) for 30 minutes, turning to brown both sides.
  3. Place the browned meatballs in crockpot.
  4. Combine the apricot preserves and barbecue sauce in a saucepan over medium heat; cook until hot and then pour the sauce over meatballs.
  1. Cover and cook on LOW for 3 to 5 hours.
  2. Serve the meatballs with rice or keep them on low or warm in the slow cooker and serve them as an appetizer.

Makes 4 to 5 dozen meatballs.