- make this recipe
- user reviews ()
- 1 egg, beaten
- 1/2 cup graham cracker crumbs
- 2 tablespoons unsweetened pineapple juice
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/2 pound ground fully cooked ham
- 1/2 pound ground pork
- 1/2 cup snipped dried apricots
- 1 18 ounce jar apricot preserves
- 1/3 cup unsweetened pineapple juice
- 1 tablespoon cider vinegar
- 1/2 teaspoon ground ginger
1. For meatballs, in a large bowl combine egg, graham cracker crumbs, the 2 tablespoons pineapple juice, dry mustard, and salt. Add ground ham, ground pork, and snipped apricots; mix well. Shape into 30 meatballs. In a 15x10x1-inch baking pan arrange meatballs in a single layer. Bake, uncovered, in a 350 degree F oven for 20 minutes. Drain well. In a 3-1/2- or 4-quart slow cooker place cooked meatballs.
2. For sauce, in a small bowl combine apricot preserves, the 1/3 cup pineapple juice, vinegar, and ginger. Pour sauce over meatballs.
3. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 1 1/2 to 2 hours.
4. Serve immediately or keep covered on low-heat setting for up to 2 hours. Gently stir just before serving. Serve with toothpicks. Makes 30 meatballs.
- Servings Per Recipe 30,
- cal. (kcal) 86,
- Fat, total (g) 2,
- chol. (mg) 15,
- sat. fat (g) 1,
- carb. (g) 15,
- Monosaturated fat (g) 1,
- sugar (g) 10,
- pro. (g) 3,
- vit. A (IU) 146,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 151,
- calcium (mg) 10,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
