1On a baking pan, spread out meatballs and bake at 350 for 20 minutes.
2In a bowl, mix beef bouillon with (HOT)water. Add flour and stir until well dissolved into the mixture. In a medium sauce pan add the apricot jam and chili sauce- slowly add the water mixture. Stir and let simmer.
3Move meatballs to a casserole dish (or crockpot) and pour sauce over meatballs. Cover and cook for an additional 15 minutes in the oven.