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.
