2 eggs, beaten
¼ cup milk
½ cup fine dry bread crumbs
⅓ cup finely chopped onion
3 Tbsp snipped parsley
1 Tbsp Worcestershire sauce
¾ tsp salt
1 pound Dean’s Sausage, hot or mild
½ pound lean ground beef

½ cup apricot or peach preserves
⅓ cup bottled barbecue sauce
3 Tbsp water

Heat oven to 350 degrees.

In large mixing bowl combine eggs and milk; stir in bread crumbs, chopped onions, parsley, Worcestershire and salt. Add sausage and ground beef. Mix well.

Shape meat mixture into 1 inch meatballs. Place in baking dish. Bake for 25-30 minutes or until done. Meanwhile, prepare sauce. In a small saucepan combine preserves, barbeque sauce and water. Heat through. Drain fat off meatballs. Transfer them to serving dish. Keep warm. Pour the hot sauce over meatballs. Serve with wooden picks. Serves 8 to 10.

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