• Total Recipe Time: 25 to 30 minutes
  • Makes 36 mini meatballs

INGREDIENTS

  1. 1 pound Ground Beef (96% lean)
  2. 1/4 cup seasoned dry bread crumbs
  3. 2 egg whites or 1 egg, beaten
  4. 2 tablespoons water
  5. 1/4 teaspoon salt
  6. 1/8 teaspoon pepper
Sauce:
  1. 3/4 cup apricot preserves
  2. 3/4 cup barbecue sauce
  3. 2 tablespoons Dijon-style mustard

INSTRUCTIONS FOR MINI MEATBALL APPETIZERS WITH APRICOT DIPPING SAUCE

  1. 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.
  2. 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. 
  3. 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 (see tip below).
  4. Test Kitchen Tips
  5. Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
  6. To keep meatballs warm, place in 2-1/2-quart slow cooker set on LOW. Keep covered to maintain heat. Meatballs can be held up to 2-1/2 hours, stirring occasionally.