Submitted by Julie Pritchard

• 1 lb. ground pork sausage (1/2 mild, 1/2 spicy)
• 1 lb. ground beef
• 2 c. bread crumbs
• 2 eggs
• 1/2 c. onions, chopped
• 2 T. parsley
• 2 tsp. salt
• 2 T. margarine
• 1 jar Kraft pure apricot preserves
• 1/2 c. barbecue sauce 

Shape balls, brown in butter and drain, mix sauce, pour over meatballs. Bake at 350° F for 30 minutes. Makes about 80 meatballs. Freezes well.

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