Walnut Meatballs With Apricot Barbecue Sauce

Recipe by Shirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • SAUCE
  • 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)
  • MEATBALLS
  • 4
    cups rice, cooked (white or brown)
  • 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
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DIRECTIONS

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