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Walnut Balls Recipe

Walnut Balls Recipe photo by Taste of Home

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

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Walnut Balls Recipe

Prep: 30 min. Bake: 25 min.

Yield: 8 Servings

30 25 55

Ingredients

2 eggs, lightly beaten
3 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

Directions

In a large bowl, combine the first seven ingredients. Stir in the crackers, walnuts and cheese. Coat hands with cooking spray; shape mixture into 1-in. balls. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
In a small saucepan, combine sauce ingredients. Bring to a boil. Pour over walnuts balls. Bake, uncovered, at 350° for 25 minutes or until a meat thermometer reads 160°. Yield: 8 servings.

Nutritional Analysis: One serving (4 balls with sauce) equals 265 calories, 12 g fat (3 g saturated fat), 61 mg cholesterol, 585 mg sodium, 34 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 fat, 1 lean meat, 1 starch, 1 fruit.

Originally published as Walnut Balls in Light & Tasty August/September 2004, p40

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Walnut Balls

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Reviewed on May. 05, 2012 by ndh823

Oops, I forgot to mention that in order to do "spaghetti and meatballs" with these as mentioned below, you make the balls and bake them WITHOUT the apricot barbecue sauce. Just follow the directions as they are, but don't prepare the apricot barbecue sauce. The walnut balls simply go in the oven without any sauce.

Reviewed on May. 05, 2012 by ndh823

Love these! I have made them for holiday gatherings and family events, and no one can tell they aren't meat! I eventually have to break the (good) news to those vegetarians so that they can enjoy them, too. Recently, I made a double batch. They freeze well and great heated with pasta sauce for "spaghetti and meatballs."

Reviewed on Sep. 05, 2011 by taji

I made these tonight and they were wonderful! I am a vegetarian and always looking for new recipes and I will definitely be making these again and again! :)

Reviewed on Aug. 19, 2009 by Trinodino

These are really good! You definitely don't miss the meat! I serve them over mashed potatoes for a main dish! Yummy!