Ingredients
- 1 pound ground beef
- 1 pound lean ground pork, or mild pork sausage
- 2 cups soft, fine breadcrumbs
- 2 large eggs
- 1 small onion, finely chopped
- 2 tablespoons minced fresh parsley
- 2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1 tablespoon vegetable oil, or olive oil
For the Sauce:
- 1 (12-ounce) jar apricot preserves
- 3/4 cup barbecue sauce
Methods
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Combine beef, sausage, breadcrumbs, eggs, onion, parsley, salt, and garlic salt; blend gently then shape with hands to form small meatballs.
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Place a large, heavy skillet over medium heat; add the vegetable oil. When the oil is hot, add the meatballs and cook, frequently turning, until browned on all sides. Alternatively, the meatballs may be baked. See the tips for instructions.
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Drain well and transfer the browned meatballs to the crock pot.
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Combine the apricot preserves and barbecue sauce in a saucepan over medium heat; cook until hot and then pour the sauce over meatballs.
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Cover the pot and cook on low for 2 to 4 hours, or until the meatballs are hot and thoroughly cooked.
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Serve the meatballs as an appetizer or serve them as a main dish with rice or boiled potatoes.