Apricot Glazed Brunch Meatballs

I got the recipe for the basic meatballs from Lovella many years ago. They came with a wonderful recipe for the spaghetti sauce as well, which I will let her post someday. Today I just want to add a variation that can be used as an appetizer, as a side dish with a BBQ, or even main meat with a late summer potato or pasta salad. If you use 1 ½ - 2 lbs of lean ground beef, you will get a large enough recipe to freeze several small zip lock bags full and have them ready to just add to any quick sauce. ( I freeze them after they are baked and cooled, so they are ready to go)

BASIC MEATBALLS

1 1/2 - 2 lbs. lean hamburger
1 1/2 cups breadcrumbs
1 egg
2 Tbsp ketchup
1/3 cup skim milk powder
1/8 cup water
1 tsp dried onion flakes
1 tsp salt
pepper
1/4 cup Parmesan cheese
1 Tbsp oregano

Mix and shape into 1 inch meatballs. Bake on foil lined cookie sheet for 20 - 25 min., at 400F. This will make about 70 - 90 meatballs, depending on size.

APRICOT GLAZE (for about 40 meatballs)

Prepare sauce by combining:
1/2 c apricot jam
1/2 c BBQ sauce
2 Tbsp chili sauce
1-2 Tbsp water (optional)
Heat in small saucepan and pour over meatballs. Keep warm or re-heat before serving. For appetizer, serve warm with wooden picks.