Barbecued Nutballs Recipe

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Barbecued Nutballs Recipe

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2 1
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For a savory appetizer, try this recipe. Your guests will be so surprised how packed full of flavor the balls and sauce are.—Maryeileen Jahnke, South Milwaukee, Wisconsin
MAKES:
22 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
22 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour

Ingredients

  • 2 cups crushed butter-flavored crackers
  • 1 cup (4 ounces) finely shredded cheddar cheese
  • 1 cup ground pecans
  • 1/2 cup finely chopped onion
  • 2 tablespoons toasted wheat germ
  • 6 eggs
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons dark brown sugar
  • SAUCE:
  • 1 cup ketchup
  • 1/4 cup water
  • 2 tablespoons dark brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon finely chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large bowl, combine the first five ingredients. In another bowl, whisk the eggs, Worcestershire sauce and sugar; add to cracker mixture. Shape into 1-in. balls. Place in a greased 13-in. x 9-in. baking dish. Combine sauce ingredients; pour over nutballs. Cover and bake at 350° for 1 hour (do not stir). Serve warm. Yield: about 5-1/2 dozen.
Originally published as Barbecued Nutballs in Country Woman November/December 1997, p38

Nutritional Facts

3 each: 133 calories, 7g fat (2g saturated fat), 63mg cholesterol, 377mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 4g protein.

  • 2 cups crushed butter-flavored crackers
  • 1 cup (4 ounces) finely shredded cheddar cheese
  • 1 cup ground pecans
  • 1/2 cup finely chopped onion
  • 2 tablespoons toasted wheat germ
  • 6 eggs
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons dark brown sugar
  • SAUCE:
  • 1 cup ketchup
  • 1/4 cup water
  • 2 tablespoons dark brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon finely chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large bowl, combine the first five ingredients. In another bowl, whisk the eggs, Worcestershire sauce and sugar; add to cracker mixture. Shape into 1-in. balls. Place in a greased 13-in. x 9-in. baking dish. Combine sauce ingredients; pour over nutballs. Cover and bake at 350° for 1 hour (do not stir). Serve warm. Yield: about 5-1/2 dozen.
Originally published as Barbecued Nutballs in Country Woman November/December 1997, p38

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