Ingredients
1 pound ground beef1/4 cup finely chopped onion1 package (16 ounces) miniature hot dogs, drained1 jar (12 ounces) apricot preserves1 cup barbecue sauce1 can (20 ounces) pineapple chunks, drained
Preparation
In a large bowl, combine beef and onion, mixing lightly but thoroughly. Shape into 1-in. 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-qt. 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.
