2 lbs. ground beef
2 eggs
4 tbsp. mustard
1/2 c. bread crumbs
6 tbsp. grated Parmesan cheese
2 tbsp. oregano
2 tbsp. dried onion
2 tbsp. garlic powder
2 scallions, chopped
1 lg. garlic clove, minced
2 1/4 c. catsup
1 (12 oz.) jar Damson plum preserves

In a bowl, mix the ground beef, eggs, 2 tbsp. of the mustard, bread crumbs, Parmesan cheese, oregano, dried onion and garlic powder. Shape into 1 1/2 inch balls (we use an ice cream scoop) and arrange balls in a shallow baking pan. Bake at 400 degrees for 15-20 minutes or until browned.

While they're baking, combine remaining ingredients in pot. Drain meatballs and add to pot. Cover and simmer until hot--about 20 minutes, stirring occasionally, and serve over rice, noodles or pilaf.