Ingredients
1 egg1/2 cup quick-cooking oats1 envelope onion soup mix2 pounds ground beef2 cans (5-1/2 ounces each) apricot nectar3/4 cup packed brown sugar3/4 cup ketchup1/3 cup cider vinegar2 tablespoons prepared mustard1 tablespoon prepared horseradishMinced fresh parsley
Preparation
In a large bowl, combine the egg, oats and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls.
Place 1 in. apart on a greased rack in a shallow baking pan. Bake at 400° for 18-20 minutes or until no longer pink. Drain on paper towels.
In a large skillet, combine the apricot nectar, brown sugar, ketchup, vinegar, mustard and horseradish. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add meatballs; simmer 15 minutes longer or until heated through. Sprinkle with parsley.
