Walnut Meatballs With Apricot Barbecue Sauce Recipes

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APRICOT WALNUT BALLS



Apricot Walnut Balls image

These are so yummy! And vegan too. Got this from Cooking Entrees with the Micheff Sisters cookbook. Enjoy! I enjoy with brown rice.

Provided by Sharon123

Categories     Soy/Tofu

Time 1h20m

Yield 41 balls

Number Of Ingredients 17

4 tablespoons water
1 medium onion
2 tablespoons fresh parsley, minced
2 teaspoons chicken style seasoning (Chicken Style Seasoning)
2 garlic cloves, finely minced
1 1/2 cups crushed saltine crackers (I used whole wheat Ritz crackers)
1 cup finely chopped walnuts
1 cup oats
1 (12 ounce) package extra firm tofu
1 1/2 cups apricot jam
1 cup ketchup
1/2 cup lemon juice
4 tablespoons raw sugar (or brown sugar)
4 tablespoons finely minced onions (I used green onion)
1 tablespoon olive oil (or canola or veg. oil)
1 teaspoon salt
1/2 teaspoon dried oregano

Steps:

  • In a food processor, puree the water and onion until smooth. Pour into a large mixing bowl. Add remaining ingredients except apricot sauce. Mix until mixture holds together.
  • Coat your handxds with nonstick cooking spray. Shape the mixture into 1 inch balls. Place the balls on a baking sheet and bake for 30 minutes at 375*F. Remove from the oven and place in a medium baking dish. Pour apricot sauce over the meatballs and bake an additional 30 minutes. Serve hot!
  • Apricot Sauce:.
  • In a small pan, combine all the sauce ingredients. Bring to a boil.
  • These can be made ahead of time and frozen. Pour the sauce on them when you are ready to bake and serve. You can use the meatballs with spaghetti and tomato sauce too. Try making the balls a little smaller for an appetizer. For a cripier texture, instead of baking them, fry them in a little oil until crispy and golden. They are good this way without the sauce.

Nutrition Facts : Calories 94.2, Fat 3.1, SaturatedFat 0.4, Sodium 156.7, Carbohydrate 15.8, Fiber 0.9, Sugar 8.1, Protein 2.2

WALNUT MEATBALLS (VEGAN)



Walnut Meatballs (Vegan) image

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

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

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.

APRICOT MEATBALLS



Apricot Meatballs image

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

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

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 :

EASY INSTANT POT® COCKTAIL MEATBALLS



Easy Instant Pot® Cocktail Meatballs image

A twist on the grape jelly cocktail meatballs that everybody loves. This recipe uses apricot preserves, but feel free to use grape, orange marmalade, or even cranberry sauce - they're all delicious! Try different flavors of barbecue sauce too! These make the perfect party appetizer, especially when you're low on time!

Provided by France C

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 25m

Yield 8

Number Of Ingredients 5

1 (12 ounce) jar apricot preserves
1 (12 ounce) bottle hickory-flavored barbecue sauce
¼ cup water
½ teaspoon crushed red pepper
24 ounces frozen cocktail-size meatballs

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add apricot preserves, barbecue sauce, water, and crushed red pepper and whisk together. Add meatballs and stir to coat.
  • Close and lock the lid; turn venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Arrange meatballs on a platter with toothpicks and additional crushed red pepper, if desired.

Nutrition Facts : Calories 347.1 calories, Carbohydrate 47.7 g, Cholesterol 70.7 mg, Fat 11.1 g, Fiber 0.8 g, Protein 14.6 g, SaturatedFat 3.9 g, Sodium 592 mg, Sugar 29.2 g

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  • Preheat oven to 350°F and line 2 baking sheets with parchment paper. Combine all meatball ingredients with your hands until very well combined. Roll meatballs into roughly 1 tbsp sized balls (it helps to oil or wet your hands when the mixture is sticking).
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