Walnut Meatballs With Apricot Barbecue Sauce

Recipe by Shirl

Found in the Cooking Pleasures magazine. I am always on the look out for vegetarian foods since my daughter started eating no meat. These actually look good. I am posting here for her. I have not tried this recipe. But I am planning this as a meal when she comes home for a visit.

Top Review by Fishermanswife73

We enjoyed this and I'm sure your daughter will too! The sauce was just barely enough to cover the meatballs so I might double it next time. The leftovers are also very tasty today! I served it with Onions Parmesan and it was a hit, thanks for the recipe!

Ingredients Nutrition


  • 34 cup apricot preserves
  • 12 cup apple cider vinegar (or lemon juice)
  • 12 cup ketchup
  • 14 cup vegetable oil
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons onions, grated
  • 12 teaspoon salt
  • 12 teaspoon oregano, fresh finely chopped
  • 1 dash hot pepper sauce (like tobasco)

  • 4 cups rice, cooked (white or brown)
  • 4 eggs
  • 1 14 cups soda crackers, crushed about 36 crackers
  • 34 cup cheddar cheese, shredded
  • 34 cup walnuts, ground
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons parsley, fresh minced
  • 1 12 teaspoons sage, ground
  • 12 teaspoon salt


  1. Heat oven to 350 degrees.
  2. Bring all sauce ingredients to a boil in a medium sauce pan. Cool.
  3. Lightly spray a 13x9 inch glass baking dish with cooking spray.
  4. Gently combine all meatball ingredients by hand in a large bowl.
  5. Shape into 24 (1 1/2 inch) meatballs and place in prepared baking dish.
  6. Pour sauce over meatballs.
  7. Bake 30 minutes or until meatballs are firm and sauce is bubbling all over and slightly thickened.
  8. If you want to serve over rice, you will need to double the sauce ingredients.

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