Recipe Courtesy Beef. It’s What’s For Dinner.
Meatballs with Apricot Dipping Sauce
- 1 lb. ground beef 96% lean
- 1/4 cup seasoned dry bread crumbs
- 2 egg whites or 1 egg beaten
- 2 Tbsp. water
- 1/4 tsp. salt
- 1/8 tsp. pepper
Apricot Dipping Sauce
- 3/4 cup apricot preserves
- 3/4 cup barbecue sauce
- 2 Tbsp. 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 24 1-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray.
- Bake 18 to 20 minutes. (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.)
- Meanwhile, heat preserves, barbecue sauce and mustard in medium saucepan over medium heat. Bring to a boil; reduce heat; simmer, uncovered, 3-5 minutes, stirring occasionally or until sauce thickens slightly.
- Add cooked meatballs and continue to cook 2-3 minutes or until meatballs are heated through, stirring occasionally. Serve warm.
Tip 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. Tip Red or black raspberry, fig, peach, currant or pineapple preserves and orange marmalade may be substituted for apricot preserves.
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