Difficulty: Easy - for beginners
Serves: 15 servings
â€¢1/2 cup quick-cooking oats
â€¢1 envelope onion soup mix
â€¢2 pounds ground beef
â€¢2 cans (5-1/2 ounces each) apricot nectar
â€¢3/4 cup packed brown sugar
â€¢3/4 cup ketchup
â€¢1/3 cup cider vinegar
â€¢2 tablespoons prepared mustard
â€¢1 tablespoon prepared horseradish
â€¢Minced fresh parsley
â€¢In a large bowl, combine the egg, oats and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls.
â€¢ Place 1 in. apart on a greased rack in a shallow baking pan. Bake at 400° for 18-20 minutes or until no longer pink. Drain on paper towels.
â€¢ In a large skillet, combine the apricot nectar, brown sugar, ketchup, vinegar, mustard and horseradish. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add meatballs; simmer 15 minutes longer or until heated through. Sprinkle with parsley. Yield: 4 dozen.