Ingredients :
- 1 pound ground beef
- 1/4 cup finely chopped onion
- 1 package miniature hot dogs, drained
- 1 jar apricot preserves
- 1 cup barbecue sauce
- 1 can pineapple chunks, drained
Directions :
- In a large bowl, combine beef and onion, mixing lightly but thoroughly. Shape into 1-inch balls. In a large skillet over medium heat, cook meatballs in 2 batches until cooked through, turning occasionally.
- Using a slotted spoon, transfer meatballs to a 3-quart slow cooker. Add hot dogs; stir in preserves and barbecue sauce. Cook, covered, on high or until heated through, 2-3 hours.
- Stir in pineapple; cook, covered, until heated through, 15-20 minutes longer.
