1/2 lb pork sausage
3 tbsp dry bread crumbs
1 large egg
1 tbsp finely chopped onion
1 tsp finely chopped parsley
3/4 tsp worcestershire sauce
4 frozen Sara Lee croissants
1/3 cup apricot preserves
1/3 cup prepared barbecue sauce
STEP BY STEP:
Combine pork, bread crumbs, egg, onion, parsley and worcestershire
Shape into 16, 1-1/4 inch meatballs.
Arrange in ungreased shallow baking pan and bake in preheated 325°F. oven 30 minutes
Meanwhile cut frozen croissants in half lengthwise; leave together
Heat frozen croissants on ungreased baking sheet in preheated 325°F. oven 9-11 minutes as meatballs are finishing baking.
Heat preserves and barbecue sauce together.
Arrange 4 meatballs on each croissant bottom half
Spoon about 2 tablespoons sauce over meatballs.
Replace croissant tops.
Cut each croissant into fourths.
Serve with remaining sauce.