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Mini Meatball Appetizers with Apricot Dipping Sauce
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Makes 36 Mini Meatballs
|1 lb. ground beef, 96% lean|
|1/4 cup seasoned dry bread crumbs|
|2 egg whites or 1 egg, beaten|
|2 tablespoons water|
|1/4 teaspoon salt|
|1/8 teaspoon pepper|
|3/4 cup apricot preserves|
|3/4 cup barbecue sauce|
|2 tablespoons Dijon-style mustard|
- Heat oven to 400 degrees F. Combine ground beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 36 1.25" meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400 degrees F oven 15 to 17 minutes.
- 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.
- 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.
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