Tangy mini-Meatball appetizers


  • 1 pound frozen beef meatballs
    Apricot Dipping Sauce: 
  • 3/4 cup apricot preserves 
  • 3/4 cup barbecue sauce 
  • 2 tablespoons Dijon-style mustard


  1. Place frozen meatballs in slow cooker    
  2. Combine apricot preserves, barbecue sauce and mustard in bowl and pour over meatballs. Mix
  3. Set slow cooker to high and heat meatballs until the internal temperature reaches 160 degrees, stirring occasionally. Serve warm

    Cook's Tip: Red or black raspberry, fig, peach, current or pineapple preserves and orange marmalade may be substituted for apricot preserves.