1 lb. pork and 1 lb. ground veal
2 c. soft sm. bread crumbs
2 eggs
1/2 c. chopped onion
2 tbsp. chopped parsley
2 tsp. salt
2 tbsp. butter
1 (10 oz.) jar Kraft pure apricot preserves
1/2 c. Kraft barbecue sauce

Combine meat, bread crumbs, eggs, onions, and seasoning; mix lightly. Shape into small to medium meatballs, brown in butter. Place in casserole. Combine preserves and barbecue sauce; pour over meat. Bake at 350 degrees for 30 minutes. 1.35 pounds makes approximately 4 dozen.