Mini Meatball Appetizers
with Apricot Dipping Sauce
1 pound Ground Beef (96% lean)
1/4 cup seasoned dry bread crumbs
2 egg whites or 1 egg, beaten
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup apricot preserves
3/4 cup barbecue sauce
2 tablespoons Dijon-style mustard
-Heat oven to 400°F. Combine Ground Beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly.
-Shape into thirty-six 1-1/4-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 15 to 17 minutes.
-Meanwhile, heat preserves, barbecue sauce and mustard in medium saucepan over medium heat. Bring to a boil; reduce heat; simmer, uncovered, 3 to 5 minutes, stirring occasionally or until sauce thickens slightly.
-Add cooked meatballs and continue to cook 2 to 3 minutes or until meatballs are heated through, stirring occasionally.
-Serve or keep warm in slow cooker.
Savory and delicious!!