Ingredients
2 pounds ground chuck
2 cups soft bread crumbs
2 eggs
1/2 cup chopped onion
2 Tablespoons chopped parsley
2 teaspoons salt
2 Tablespoons butter
1 10 ounce jar apricot preserves
1/2 cup kraft BBQ sauce
Preparation
Mix first 6 ingredients together in a bowl. Form small meatballs and set aside on wax paper. Melt butter in a large skillet. Cook the meatballs in the skillet on medium heat until browned. In the meantime, mix together the preserves & BBQ sauce. Warm in a crock pot. Add the cooked meatballs and stir gently to coat. Serve warm.
