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Walnut Meatballs With Apricot Barbecue Sauce

  • 1-1/4 c. cracker crumbs
  • 3/4 c. ground walnuts or pecans
  • 1/2 tsp. salt
  • 1 sm. onion, finely chopped
  • 1-1/2 tsp. sage
  • 3/4 c. grated longhorn cheese
  • 2 minced garlic cloves
  • 3 T. minced parsley
  • 4 eggs or egg substitute equivalent
  • 1/4 c. oil
  • 1/4 c. vinegar or lemon juice
  • 3/4 c. apricot jam
  • 1/2 c. catsup
  • 2 T. brown sugar
  • 2 T. grated onion
  • 1/2 tsp. salt
  • 1/2 tsp. oregano
  • dash of hot pepper sauce
     
 
Mix together the cracker crumbs, ground nuts, salt, onion, sage, cheese, garlic, parsley and eggs. Form into walnut-size balls, and place in 9x12-inch baking dish. In saucepan, combine the oil, vinegar, jam, catsup, brown sugar, grated onion, salt, oregano and hot pepper sauce. Bring to a boil and pour over meatballs in baking dish. Bake covered at 350 for 30 minutes or until bubbly.
 





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