Ingredients
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1 Egg
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½ cup Graham Cracker
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2 tbsp unsweetened Pineapple Juice
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1 tsp dry Mustard
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¼ tsp Salt
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½ pound ground fully cooked Ham
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½ pound ground Pork
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½ cup snipped dried Apricot
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1 (18-ounce) jar Apricot
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1/3 cup unsweetened Pineapple Juice
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1 tbsp Apple Cider Vinegar
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½ tsp ground Ginger
Directions
Here’s a slick trick for uniformly shaped meatballs: Pat the meat mixture into a 6×5-inch rectangle on a piece of water pepper. Cut the meat into 1-inch cubes, then use your hands to roll each cube into a ball.
Steps
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1
Done
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For meatballs, in a large bowl combine egg, graham cracker crumbs, the 2 tbsp pineapple juice, dry mustard, and salt. Add ground ham, ground pork, and snipped apricots; mix well. Shape into 30 meatballs in a single layer. Bake, uncovered, in a 350 degree F oven for 20 minutes. Drain well. In a 3½ or 4 quart slow cooker place cooked meatballs. |
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2
Done
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For sauce, in a small bowl combine apricot preserves, the 1/3 cup pineapple juice, vinegar, and ginger. Pour sauce over meatballs. |
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3
Done
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Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 1½ to 2 hours. |
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4
Done
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Serve immediately or keep covered on low-heat setting for up to 2 hours. Gently stir just before serving. Serve with toothpicks. |
