Walnut Meatballs With Apricot Barbecue Sauce Recipes

WALNUT BALLS

Most of my family members don't eat meat, so I've made these appetizers for special occasions ever since a friend shared the recipe with me. The moist bites and tangy sauce are always well received. -Bonnie Young, Desert Hot Springs, California

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield 8 servings.

Number Of Ingredients 19

Walnut Balls image

Steps:

In a large bowl, combine the first 7 ingredients. Stir in the crackers, walnuts and cheese. Coat hands with cooking spray; shape mixture into 1-in. balls. Place in a 13x9-in. baking dish coated with cooking spray., In a small saucepan, combine sauce ingredients. Bring to a boil. Pour over walnut balls. Bake, uncovered, at 350° for 25 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 265 calories, Fat 12g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 585mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.

Ingredients

2 large eggs, lightly beaten
3 large egg whites, lightly beaten
1 small onion, finely chopped
3 tablespoons minced fresh parsley
1-1/2 teaspoons poultry seasoning
2 garlic cloves, minced
1/2 teaspoon salt
1-1/4 cups finely crushed reduced-sodium saltine crackers
3/4 cup ground walnuts
3/4 cup shredded reduced-fat cheddar cheese
APRICOT BARBECUE SAUCE:
3/4 cup apricot spreadable fruit
1/2 cup ketchup
1/4 cup lemon juice
2 tablespoons brown sugar
2 tablespoons finely chopped onion
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon dried oregano

APRICOT MEATBALLS

This is one of my husband's favorites. It makes an easy meal for Sunday dinner. The tangy barbecue sauce gets a hint of sweetness from apricot preserves. - Lorenda Spain, Dumas, Texas.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 7

Apricot Meatballs image

Steps:

In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a skillet, brown meatballs in several batches; drain. Transfer to a greased 2-qt. baking dish. Combine preserves and barbecue sauce; pour over meatballs. Cover and bake at 350° for 30 minutes or until the meat is no longer pink.

Nutrition Facts :

Ingredients

1 egg
1 cup soft bread crumbs
1/4 cup chopped onion
1 teaspoon salt
1 pound ground beef
1/2 cup apricot preserves
1/4 cup barbecue sauce

WALNUT MEATBALLS WITH APRICOT BARBECUE SAUCE

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.

Provided by Shirl

Categories Rice

Time 1h

Yield 24 meatballs, 6 serving(s)

Number Of Ingredients 19

Walnut Meatballs With Apricot Barbecue Sauce image

Steps:

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.

Nutrition Facts : Calories 959.1, Fat 29.2, SaturatedFat 6.6, Cholesterol 155.8, Sodium 924.5, Carbohydrate 153.5, Fiber 3.8, Sugar 25.2, Protein 20.8

Ingredients

3/4 cup apricot preserves
1/2 cup apple cider vinegar (or lemon juice)
1/2 cup ketchup
1/4 cup vegetable oil
2 tablespoons brown sugar, packed
2 tablespoons onions, grated
1/2 teaspoon salt
1/2 teaspoon oregano, fresh finely chopped
1 dash hot pepper sauce (like tobasco)
4 cups rice, cooked (white or brown)
4 eggs
1 1/4 cups soda crackers, crushed about 36 crackers
3/4 cup cheddar cheese, shredded
3/4 cup walnuts, ground
1 small onion, finely chopped
2 garlic cloves, minced
3 tablespoons parsley, fresh minced
1 1/2 teaspoons sage, ground
1/2 teaspoon salt

WALNUT MEATBALLS (VEGAN)

A very healthy alternative to meatballs. I'm always looking for yummy vegan food and I'm especially looking forward to trying this one. Many of my favorite vegan recipes come from the Micheff Sisters, Brenda Walsh, Cinda Sanders and Linda Johnson, on 3ABN. This is one of Brenda's recipes. Suggestions: These walnut balls can be made ahead of time and frozen. Can also use them in other sauces such as spaghetti sauce. Try making them a little smaller and using them for an appetizer. For "crispier" texture, fry them in a little canola oil instead of baking them. UPDATE: We finally tried this and were not disappointed! Made this with my Quick Vegan Pesto Alfredo Sauce (Recipe #246616) and Onion Herb Foccacia Bread (Recipe #246431)and it tasted terrific! I could see how frying them in a little oil would make them taste better plain, but I couldn't tell that much of a difference with them in the sauce and it's so much healthier having them baked. I'm going to try to make these again this weekend with a vegan gravy and hope it turns out just as good! I've had it now with sweeet and sour sauce and it tasted really nice.

Provided by Enjolinfam

Categories Lactose Free

Time 45m

Yield 32 1-inch balls, 32 serving(s)

Number Of Ingredients 9

Walnut Meatballs (Vegan) image

Steps:

In food processor, purée the water and onion until smooth. Pour into large mixing bowl. Add all the remaining ingredients, mixing well until mixture holds together.
Coat hands with nonstick cooking spray.
Shape mixture into 1-inch balls.
Place on a baking sheet and bake for 30 minutes at 375 degrees.
Remove from oven and place meatballs on a platter. Garnish with fresh parsley. Serve hot with a variety of dipping sauces, such as Sweet and Sour, Marinara, or your favorite.

Ingredients

1 medium onion
4 tablespoons water
2 tablespoons fresh parsley, finely minced
2 teaspoons chicken-flavored vegetarian seasoning (I use McKay's chicken seasoning, this is a vegetarian seasoning that tastes like a Chicken bouillon )
2 garlic cloves, finely minced
1 1/2 cups saltine crackers, finely crushed
1 cup walnut pieces (walnuts chopped)
1 cup rolled oats
1 (7 ounce) package extra firm tofu

PORK MEATBALLS WITH APRICOT GLAZE

These meatballs serve four as a main course or six as an appetizer. They can be kept warm in a slow cooker. They're a bit sweet with a subtle heat.

Provided by lutzflcat

Categories Meatballs

Time 45m

Yield 4

Number Of Ingredients 16

Pork Meatballs with Apricot Glaze image

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
Mix ground pork, apricots, onion, ginger, garlic, and salt together in a large bowl until well combined. Use a tablespoon-sized cookie scoop to form into meatballs. Place on the prepared baking sheet.
Bake in the preheated oven until meatballs are cooked through, about 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Meanwhile, whisk apricot preserves, soy sauce, Dijon, brown sugar, sesame oil, Sriracha, and Worcestershire sauce together in a saucepan over medium-low heat until well combined. Cook until heated through, 3 to 4 minutes.
Stir cornstarch into water until dissolved, then add it to the saucepan. Cook, whisking constantly, until glaze thickens, 2 to 3 minutes.
Add meatballs to the glaze. Toss to combine and simmer for 2 minutes.
Serve warm, garnished with cilantro.

Nutrition Facts : Calories 581.4 calories, Carbohydrate 65 g, Cholesterol 81.7 mg, Fat 27.7 g, Fiber 1 g, Protein 21.1 g, SaturatedFat 9.4 g, Sodium 1198.5 mg

Ingredients

1 pound ground pork
3 tablespoons finely chopped dried apricots
1 tablespoon minced red onion
1 teaspoon minced fresh ginger
1 large clove garlic, minced
¼ teaspoon salt
1 cup apricot preserves
5 tablespoons low-sodium soy sauce
2 tablespoons Dijon mustard
1 tablespoon brown sugar
1 tablespoon sesame oil
2 teaspoons Sriracha sauce, or to taste
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch
¼ cup water
2 teaspoons chopped fresh cilantro, or to taste

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Walnut Meatballs With Apricot Barbecue Sauce Recipes

WALNUT BALLS

Most of my family members don't eat meat, so I've made these appetizers for special occasions ever since a friend shared the recipe with me. The moist bites and tangy sauce are always well received. -Bonnie Young, Desert Hot Springs, California

APRICOT MEATBALLS

This is one of my husband's favorites. It makes an easy meal for Sunday dinner. The tangy barbecue sauce gets a hint of sweetness from apricot preserves. - Lorenda Spain, Dumas, Texas.

WALNUT MEATBALLS WITH APRICOT BARBECUE SAUCE

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.

WALNUT MEATBALLS (VEGAN)

PORK MEATBALLS WITH APRICOT GLAZE

These meatballs serve four as a main course or six as an appetizer. They can be kept warm in a slow cooker. They're a bit sweet with a subtle heat.

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