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
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
Directions
- 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°.
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