1 jar piccalilly relish
1 (14 oz.) bottle catsup
1 sm. (10-14 oz.) can apricot nectar
1 onion, diced
1 green pepper, diced
1 tbsp. vegetable oil
2 tbsp. brown sugar
2 tbsp. lemon juice
Drop Worcestershire sauce
2-3 lbs. of your favorite meatball recipe

In a large pot, saute onion and pepper in oil until soft. Add other ingredients and simmer for 1 hour. Add raw meatballs and simmer for 1 more hour. Can be made several days in advance or frozen.

Make mini meatballs and serve with toothpicks as an appetizer or larger meatballs served over rice for a main dish.