Meatballs for the Covered Dish Dinner

Covered dish dinner, potluck meal, faith supper, bring-and-share, carry-in, bring-a-plate. What ever you call it, it is the season for shared meals with our community groups. It may be church, quilting club, or study group, but this month we celebrate food and friends in many ways.

Recently I've taken covered dish offerings to several events.This recipe for meatballs is a favorite. Because we have a freezer full of beef and lots of hamburger, I like to take a main dish. This is a different flavor that the usual barbecue and not too sweet. I think you'll like it, make extra meatballs and freeze them for a quick dinner for yourself or a gathering.

MINI MEATBALL APPETIZERS WITH APRICOT DIPPING SAUCE

Ingredients:

2 pounds ground beef

½ cup seasoned bread crumbs

1 egg, beaten

2 tablespoons water

½  teaspoon salt

¼ teaspoon pepper

Sauce:

¾ cup apricot preserves

¾ cup barbecue sauce

2 tablespoons Dijon-style mustard

Directions:

1.     Heat oven to 400 degrees. Combine ground beef, bread crumbs, egg, water, salt and pepper in a large bowl. Mix lightly but thoroughly. Shape into 1¼ -inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400 degree oven for 15-17 minutes. Be sure the internal temperature of the meatball reaches 160 degrees.

2.     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.

3.     Add cooked meatballs and continue to cook 2-3 minutes or until meatballs are heated through, stirring occasionally. (I did this in small batches) Serve or keep warm in slow cooker. (this worked well, I prepared the meatballs and put them in the slow cooker on low for 2 hours before the event. Stir occasionally)