Curry-Mustard Glazed Meatballs

1 12 oz jar pineapple preserves
1 8 oz jar dijon mustard
1 8 oz can pineapple tidbits in unsweetened juice, undrained
1/2 c firmly packed dark brown sugar
1 tsp curry powder
2 1/2 lb frozen cooked Italian meatballs (about 80)

In small saucepan, combine all ingredients except meatballs. Bring to a boil. Place meatballs in 2 1/2 to 3 quart slow cooker. Stir in preserves mixture. Cover; cook on high setting for 4 hours, stirring twice. Stir well before serving.

Barbecued Meatballs

Meatballs
3 pounds ground beef
1 (12 ounce) can evaporated milk
1 cup oatmeal
1 cup cracker crumbs
2 eggs
1/2 cup chopped onion
1/2 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons chili powder

Sauce
2 cups ketchup
1 cup brown sugar
1/2 teaspoon Liquid Smoke
1/2 teaspoon garlic powder
1/4 cup chopped onion

To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut-size balls. Place meatballs in a single layer on wax paper-lined cookie sheets; freeze until solid. Store frozen meatballs in freezer bags until ready to cook.

To make sauce combine all ingredients and stir until sugar is dissolved. Place frozen meatballs in a 13 x 9-inch pan; pour the sauce over. Bake at 350 degrees F for 1 hour. Makes 80 meatballs.