Mini Meatball Appetizers with Apricot Dipping Sauce

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Total Recipe Time:  25 to 30 minutes
Makes 36 mini meatballs

1 pound 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
1.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 thirty-six 1-1/4-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 15 to 17 minutes.
2.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. 
3.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 (see tip below).

Cook's Tip:  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.

Cook's 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.

Cook's Tip:  Red or black raspberry, fig, peach, current or pineapple preserves and orange marmalade may be substituted for apricot preserves.

Cook's Tip:  For easy clean up, line broiler pan (not rack) with aluminum foil.

Nutritional Information
Nutrition information per serving, 1/36 of recipe: 45 calories; 1 g fat (0 g saturated fat; 0 g monounsaturated fat); 7 mg cholesterol; 126 mg sodium; 7 g carbohydrate; 0.1 g fiber; 3 g protein; 0.7 mg niacin; 0 mg vitamin B6; 0.2 mcg vitamin B12; 0.3 mg iron; 2.6 mcg selenium; 0.6 mg zinc; 9.1 mg choline.

Nutrition information per serving of 4 meatballs: 179 calories; 2 g fat (1 g saturated fat; 0 g monounsaturated fat); 29 mg cholesterol; 503 mg sodium; 29 g carbohydrate; 0.3 g fiber; 11 g protein; 2.6 mg niacin; 0.2 mg vitamin B6; 1.0 mcg vitamin B12; 1.4 mg iron; 10.4 mcg selenium; 2.4 mg zinc; 36.3 mg choline.

This recipe is an excellent source of protein; and a good source of niacin, vitamin B6, vitamin B12, selenium and zinc.
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