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Walnut Balls

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 them with me. The moist bites and tangy sauce are always well received. --Bonnie Young of Desert Hot Springs, California.
8 ServingsPrep: 30 min. Bake: 25 min.

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
© Taste of Home 2013

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Walnut Balls (continued)

Directions (continued)

  • over walnuts balls. Bake, uncovered, at 350° for 25 minutes or
  • until a meat thermometer reads 160°. Yield: 8 servings.
Nutrition Facts: 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.
© Taste of Home 2013