Sweet Bbq Meatballs

• 2 teaspoons olive oil
• 1/2 pound sliced fresh mushrooms
• 1 medium green pepper, cut into 1-inch pieces
• 1 medium onion, cut into 1-inch pieces
• 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
• 1 bottle (18 ounces) barbecue sauce
• 1 jar (10 ounces) apricot preserves
• 1 cup unsweetened pineapple chunks
• 1/2 cup water
• 3/4 teaspoon ground mustard
• 1/8 teaspoon ground allspice
• Hot cooked rice

1. In a Dutch oven, heat oil over medium-high heat. Add mushrooms, pepper and onion; cook and stir until tender, 7-9 minutes.
2. Stir in meatballs, barbecue sauce, preserves, pineapple, water, mustard and allspice. Reduce heat to medium; cook and stir 6-8 minutes or until meatballs are heated through. Serve with rice.
3. Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring and adding a little water if necessary. Serve as directed.

olive oil, mushrooms, green pepper, onion, italian meatballs, barbecue sauce, apricot preserves, pineapple, water, ground mustard, ground allspice, rice

Taken from www.tasteofhome.com/recipes/sweet-bbq-meatballs/ (may not work)