1 lb. ground beef (96% lean)
¼ c. seasoned dry bread crumbs
2 egg whites or 1 egg, beaten
2 Tbsp. water
¼ tsp. salt
1/8 tsp. pepper
Dip:
¾ c. apricot preserves
¾ c. barbecue sauce
2 Tbsp. Dijon-style mustard
Heat oven to 400°. Combine ground beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 36 (1¼") meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake 15-17 minutes.
Meanwhile, heat preserves, barbecue sauce and mustard in medium saucepan over medium heat. Bring to a boil; reduce heat; simmer, uncovered, 3-5 minutes, stirring occasionally or until sauce thickens slightly.
Add cooked meatballs and continue to cook 2-3 minutes or until meatballs are heated through, stirring occasionally. Serve or keep warm in slow cooker. (To keep meatballs warm, place in 2½-qt. slow cooker set on LOW. Keep covered to maintain heat. Meatballs can be held up to 2½ hours, stirring occasionally. —Makes 36 mini meatballs.
• Exchange (per serving): 45 calories, 1 g fat, 3 g protein, 7 g carbohydrate, 7 mg cholesterol, <1 g fiber, 126 mg sodium.