1 1/2 lean ground beef
1 cup fresh bread crumbs (from approx. 2 slices bread)
1 egg, slightly beaten
4 teaspoons beef-flavored instant bouillon, divided
1 1/3 cups apricot preserves
2 tablespoons lemon juice
In a large bowl, combine beef, bread crumbs, egg and 2 teaspoons bouillon; mix well. Shape into 1 1/4 inch balls. In large skillet, brown meatballs, Remove from pan; pour off fat. In same skillet, combine preserves, lemon juice and remaining 2 teaspoons bouillon. Over low heat, cook and stir 10 minutes. Add meatballs; simmer uncovered 10 minutes. Refrigerate leftovers.
- contributed by Ida D., Elgin, IL
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