I pinned this recipe over a year ago from The Daily Dish. Made a couple of changes like making my own meatballs rather than using frozen. These were a big hit at my fams early Thanksgiving.
3 lbs spicy venison ground sausage
2 10 oz jars apricot preserves
28 oz bbq sauce
Form sausage into balls, about 32. Place on cooking sheet lined with parchment paper.