Sweet and Sour Meatballs

This is a recipe I'm going to make tonight for the potluck after the Samhain ritual. Finger foods were requested, but there will be plates, so these saucy meatballs should be fine. I apologize for the lack of photos, but I haven't started making these yet, and my hands will be too meaty to photograph later.

The plan:

1 lb lean ground beef
1 lb ground pork
2 eggs
1 cup rolled oats
1 envelope onion soup mix
1 teaspoon black pepper

1 cup apricot preserves
1 bottle sweet chili sauce
1 tablespoon red wine vinegar (optional)

Break up the meat in a bowl.
Sprinkle the onion soup mix over the meat mixture.
Measure out 1/2 cup of oats (you can add the other half if needed) and add to the meat.
Lightly beat too eggs and pour over.
Mix with your (spotlessly clean) hands until well combined.
Form into 1" meatballs.
Place meatballs onto a baking sheet that has been lightly sprayed with cooking spray.
Bake at 450 degrees for 10-15 minutes.

For the sauce, combine ingredients in a large sauce pan. Simmer on medium-low heat until the preserves melt. Taste for seasoning and add the vinegar if you want more "sour".

Combine the meatballs with the sauce and simmer for 5 minutes.

You could keep these meatballs warm in a crock pot, or serve them at room temperature.