Recipe from Connie Campbell of Lyndhurst, Va.

Ingredients:

  • 3 lbs. Frozen Meatballs
  • 1 Bottle Chili Sauce
  • 1 Jar of Apricot Preserves (16 to 18 ounces)
  • 1 Can of Crushed Pineapple
  • 1 Can of Pineapple Chunks

Directions:

  1. Place frozen meatballs in large pan, cover with water, bring to boil.
  2. Drain. Return to pan, add whole bottle of chili sauce, whole jar of preserves, both cans of pineapple and juice.
  3. Mix gentlly, bring to boil.
  4. Reduce to simmer, stir ocassionally. Simmer for 15 minutes.

 Serve with cocktail toothpicks.