1 large egg, beaten
1/2 cup graham cracker crumbs
2 tbsps pineapple juice (unsweetened)
1 tsp dry mustard
1/4 tsp salt
1/2 lb ground fully cooked ham
1/2 lb ground pork
1/2 cup snipped dried apricots
1 jar (18-oz) apricot preserves
1/2 cup unsweetened pineapple juice
1 tbsp cider vinegar
1/2 tsp ground ginger
Preheat oven to 350 degrees.
In a large bowl combine the egg, cracker crumbs, 2 tablespoons pineapple juice, dry mustard, and salt. Once combined, add the ham, pork, and apricots; mix together well.
Shape the mixture into 30 meatballs and arrange in a single layer on a 15 x 10 x 1-inch baking pan. Bake, uncovered, for 20 minutes. Drain all fat from meatballs and transfer meatballs to a slow cooker/crock pot.
To make the sauce:
In a small bowl combine the preserves, pineapple juice, vinegar, and ginger; pour over the meatballs in the cooker.
Place lid on cooker and cook on low setting 4 to 5 hours or on high setting around 2 hours.
Serve immediately or keep covered on keep-warm setting for 2 hours.
Stir before serving.