Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. For meatballs, in a large bowl combine egg, cracker crumbs, the 1/4 cup pineapple juice, dry mustard, and salt. Add ham, pork, and snipped apricots; mix well. Shape mixture into 60 meatballs.
Arrange meatballs in a single layer in roasting pan. Bake, uncovered, about 20 minutes or until cooked through (160°F), checking with an instant-read thermometer. Drain off fat.
Place cooked meatballs in a 5- to 6-quart slow cooker. In a small bowl combine apricot preserves, the 2/3 cup pineapple juice, vinegar, and ginger. Pour over meatballs in cooker.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 1 1/2 to 2 hours. Gently stir just before serving. Serve with short skewers or toothpicks. If desired, keep warm on warm or low-heat setting for up to 2 hours.